Education: Other trades certificate or diploma Experience: 2 years to less than 3 years or equivalent experience Work setting Cafeteria Ranks of chefs Sous-chef Tasks Estimate amount and costs of supplies and food items Estimate labour costs Maintain records of food costs, consumption, sales and inventory Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Requisition food and kitchen supplies Arrange for equipment purchases and repairs Plan menus and ensure food meets quality standards Train staff in preparation, cooking and handling of food Supervision 3-4 people Certificates, licences, memberships, and courses Workplace Hazardous Materials Information System (WHMIS)
Certificate Food Safety Certificate Security and safety Criminal record check Transportation/travel information Own transportation Work conditions and physical capabilities Fast-paced setting Personal suitability Leadership Dependability Efficient interpersonal skills Excellent oral communication Flexibility Initiative Organized Reliability Team player Screening questions Do you have experience working in this field? Do you meet the language requirements listed in the job posting for the position (English or French)? Employment terms options Flexible hours To be determined Day Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week