Second chef
- Baie-Saint-Paul, QC, Canada
- Baie-St-Paul, QC, Canada
Full-time
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Job details
- Job type
- Full-time
- Apply by
- Experience
- Experience: 3 years to less than 5 years
- Working hours
- 40 hours per week
- Posting language
- English
- Posted
Original job description
- Work Term: Permanent
- Work Language: French
- Hours: 40 hours per week
- Education: College/CEGEP
- Experience: 3 years to less than 5 years
- Hot
- Restaurant
- Hotel, motel, resort
- Bakery
- Sous-chef
- Estimate amount and costs of supplies and food items
- Analyze operating costs and other data
- Demonstrate new cooking techniques and new equipment to cooking staff
- Create new recipes
- Prepare and cook complete meals and specialty foods for events such as banquets
- 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
- Train staff in preparation, cooking and handling of food
- Leading/instructing individuals
- 1 to 2 people
- Cook Trade Certification
- Are you authorized to work in Canada?
- Do you have experience working in this field?
- Do you have the required certifications listed in the job posting?
- Recognized employer
- Evening
- Shift
- Morning
- Day
- Weekend
- Dental plan
- Disability benefits
- Health care plan
- Gratuities
- Group insurance benefits
- Long-term care insurance
- Free parking available
- Learning/training paid by employer
- On-site housing options
- Parking available
- Wellness program
- Participates in a government or community program or initiative that supports youth employment
- Offers on-the-job training tailored to youth
- Provides awareness training to employees to create a welcoming work environment for youth
More about this job
Responsibilities
Plan and oversee food preparation and cooking across several restaurants, develop recipes and menus, and prepare meals and specialty dishes for regular service and events. Manage supplies, costs, equipment, and food quality while consulting with clients and recruiting, training, and supervising kitchen staff.
Requirements
The role requires 3 to less than 5 years of experience and a college or CEGEP education. A Cook Trade Certification is listed, and the position supervises 1 to 2 people.
Skills
- Menu Planning
- Recipe Development
- Meal Preparation
- Specialty Food Preparation
- Food Cost Analysis
- Supply Estimation
- Kitchen Inventory Management
- Food Quality Standards
- Food Allergy Accommodation
- Staff Recruitment
- Staff Training
- Team Leadership
- Event Catering
- Kitchen Equipment Management
- Client Consultation
Benefits
- Dental Plan
- Disability Benefits
- Health Care Plan
- Gratuities
- Group Insurance Benefits
- Long-Term Care Insurance
- Free Parking
- Paid Learning And Training
- On-Site Housing
- Wellness Program
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Management & Leadership
Keywords
- Sous-Chef
- Cook Trade Certification
- Restaurant
- Hotel
- Resort
- Bakery
- Menu Planning
- Recipe Development
- Food Preparation
- Specialty Foods
- Banquets
- Food Cost Analysis
- Supply Requisition
- Kitchen Equipment
- Food Quality Standards
- Food Allergies
- Staff Recruitment
- Staff Training
- Kitchen Supervision
- Client Consultation
- Youth Employment
- On-The-Job Training