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Location
Windsor, ONN9A 3Y5
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Work location
On site
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Salary$37.00HOUR hourly / 30 to 44 hours per week
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Terms of employment
Permanent employmentFull time
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Early morning, Morning, Day, Evening, Night, Weekend, Shift, On call
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Starts as soon as possible
- vacancies
1 vacancy
- Source
Job Bank
#3651928
Overview
Languages
English
Education
Experience
5 years or more
On site
Work must be completed at the physical location. There is no option to work remotely.
Asset languages
Work site environment
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Noisy
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Odours
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Wet/damp
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Hot
Work setting
Ranks of chefs
Responsibilities
Tasks
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Establish methods to meet work schedules
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Requisition food and kitchen supplies
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Supervise and co-ordinate activities of staff who prepare and portion food
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Train staff in job duties, sanitation and safety procedures
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Estimate ingredient and supplies required for meal preparation
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Hire food service staff
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Ensure that food and service meet quality control standards
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Prepare budget and cost estimates
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Address customers' complaints or concerns
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Maintain records of stock, repairs, sales and wastage
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Prepare and submit reports
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Prepare food order summaries for chef
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Must have knowledge of the establishment's culinary genres
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Supervise and check assembly of trays
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Supervise and check delivery of food trolleys
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Establish work schedules
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Advise on menu selections
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Prepare budgets and payrolls
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Plan and manage budgets
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Manage difficult situations with customers
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Manage kitchen operations
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Inspect kitchen and food service areas
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Describe menu items including daily specials for customers
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Create new recipes
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Answer customers' questions regarding menu items and preparation methods
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Manage staff and assign duties
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Train other workers
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Plan and direct food preparation and cooking activities of several restaurants
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Plan menus and ensure food meets quality standards
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Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
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Supervise cooks and other kitchen staff
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Modify food preparation methods and menu prices according to the restaurant budget
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Analyze budget to boost and maintain the restaurant’s profits
Supervision
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3-4 people
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5-10 people
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Cook (general)
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Food and beverage servers
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Kitchen and food service helpers
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Staff in various areas of responsibility
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Purchasing and inventory clerks
Credentials
Certificates, licences, memberships, and courses
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First Aid Certificate
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CPR Certificate
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Workplace Hazardous Materials Information System (WHMIS) Certificate
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Smart Serve
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Food Safety Certificate
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Safe Food Handling certificate
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Serving It Safe program certification
Experience and specialization
Computer and technology knowledge
Cuisine specialties
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Thai
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French
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Vietnamese cuisine
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Korean
Area of work experience
Area of specialization
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Marketing strategy development
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Expedition
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Digital media
Additional information
Security and safety
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Bondable
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Criminal record check
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Basic security clearance
Transportation/travel information
Work conditions and physical capabilities
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Fast-paced environment
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Work under pressure
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Tight deadlines
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Standing for extended periods
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Bending, crouching, kneeling
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Walking
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Physically demanding
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Attention to detail
Own tools/equipment
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Safety equipment/gear
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Uniform
Personal suitability
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Efficient interpersonal skills
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Excellent oral communication
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Flexibility
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Team player
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Dependability