Chef, Brossard
- Longueuil, QC, Canada
Full-time
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Job details
- Job type
- Full-time
- Apply by
- Posting language
- English
- Posted
Original job description
You will be responsible for directing, coordinating, and evaluating assigned kitchen, food production and food-service associates.
As a Chef, You Will
- Direct and supervise all aspects of food production and services
- Be accountable for menu planning, staffing, scheduling, client, and customer relationship building
- Take responsibility for daily operations, such as preparation, cooking, presentation and administration of feeding students and staff
- Oversee all food, labour, and overhead costs
- Be responsible for occasional catering events
- Perform administrative duties that include completion of weekly purchase summaries, scheduling associates for events, inventory controls, and daily production meetings and records
- Ensure strict compliance with the Compass Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations
- Able to work in a French environment.
- Post-secondary education in culinary or related studies
- Three years of kitchen management experience, preferably in a University or College environment
- Creative ability to apply trendy food items and presentations to operations
- Excellent interpersonal, communication, and organizational skills
- Able to work in a fast-paced environment, paying attention to accuracy and detail
- Willingness to accommodate a flexible work schedule (including weekends)
- Capable of performing administrative duties
- Knowledge of Microsoft Excel and Word
More about this job
Responsibilities
Direct and supervise kitchen staff and all aspects of food production and service, including menu planning, staffing, daily operations, and occasional catering. Manage food, labour, and overhead costs; maintain administrative records and inventory controls; and ensure compliance with quality, health, and safety requirements.
Requirements
Requires post-secondary education in culinary or related studies and three years of kitchen management experience, preferably in a university or college setting. Candidates should be able to work in a French environment, have strong interpersonal, communication, and organizational skills, use Microsoft Excel and Word, and accommodate a flexible schedule that may include weekends.
Skills
- Kitchen Management
- Food Production
- Food Service
- Menu Planning
- Staffing
- Scheduling
- Client Relationship Building
- Customer Relationship Building
- Food Preparation
- Cooking
- Food Presentation
- Cost Control
- Catering
- Inventory Control
- Health and Safety Compliance
- Microsoft Excel and Word
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Management & Leadership
- Education
- Security & Safety
Keywords
- Kitchen Management
- Food Production
- Food Service
- Menu Planning
- Staffing
- Scheduling
- Client Relationships
- Customer Relationships
- Food Preparation
- Cooking
- Food Presentation
- Cost Control
- Catering
- Administrative Duties
- Purchase Summaries
- Inventory Control
- Production Meetings
- Quality Assurance
- Occupational Health and Safety
- WHMIS
- Culinary Studies
- Microsoft Excel
- Microsoft Word
- University
- College