Head chef

• Location Revelstoke, BCV0E 2S0
• Work location On site
• Salary$4,000 to $5,000BIWEEKLY bi-weekly (To be negotiated) / 80 to 120 hours bi-weekly
• Terms of employment Seasonal employmentFull time
• Overtime required, Morning, Day, Evening, Weekend, Shift, To be determined
• Starts as early as 2026-11-02
• Benefits: Financial benefits, Other benefits
• vacancies 1 vacancy
• Source Job Bank #3691010

Overview

Languages

English

Education

• College/CEGEP
• or equivalent experience
• Culinary arts/chef training

Experience

5 years or more

On site

Work must be completed at the physical location. There is no option to work remotely.

Responsibilities

Tasks

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as banquets
• Supervise cooks and other kitchen staff
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Consult with clients regarding weddings, banquets and specialty functions
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Recruit and hire staff
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

Supervision

• 1 to 2 people

Credentials

Certificates, licences, memberships, and courses 

• Certified chef de cuisine (CCC)
• Canadian Federation of Chefs and Cooks certification
• Safe Food Handling certificate
• Cook Red Seal Certificate
• Workplace Hazardous Materials Information System (WHMIS) Certificate
• Food Safety Certificate

Experience and specialization

Cuisine specialties

• European
• Vegetarian
• International
• Gluten-free
• Mediterranean cuisine
• Vegan

Food specialties

• Bakery goods and desserts
• Cereals, grains and pulses
• Cold kitchen
• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Area of work experience

• Manager

Additional information

Security and safety

• Driver's validity licence check
• Criminal record check

Transportation/travel information

• Own transportation
• Own vehicle

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Handling heavy loads
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Bending, crouching, kneeling

Weight handling

• Between 45 and 60 kg (100-132 lbs)

Own tools/equipment

• Tools
• Cellular phone

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

Benefits

Financial benefits

• Bonus
• Gratuities

Other benefits

• Free parking available
• Learning/training paid by employer
• Other benefits
• Team building opportunities
• Parking available