Use culinary leadership and staff training to guide restaurant kitchens, prepare specialty foods, and maintain quality standards on site. English is required.

As head chef, you will supervise staff in various areas of responsibility while instructing cooks in preparation, cooking, garnishing, and presentation. The position includes demonstrating techniques and equipment, preparing complete meals, and coordinating wedding, banquet, and specialty-function requirements.

Key Responsibilities:

- Train staff in food preparation, cooking, and handling
- Instruct cooks on garnishing and presentation standards
- Demonstrate cooking techniques and equipment
- Consult with clients about specialty functions
- Supervise activities of kitchen staff

Requirements:

- Three to less than five years of experience
- Secondary school graduation certificate
- Leadership and dependable work habits
- Excellent oral communication and interpersonal skills
- Ability to work under pressure and deadlines

Bring head chef expertise in culinary instruction, staff supervision, client consultation, and consistent restaurant food quality.

📌 Head Chef Culinary Supervisor (Canada)
🏢 Cora Breakfast and Lunch
📍 Canada