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Location
Gatineau, QCJ9H 7L3
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Work location
On site
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Salary$60,000 to $85,000YEAR annually (To be negotiated) / 35 to 45 hours per week
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Terms of employment
Permanent employmentFull time
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Day, Evening, Weekend, Shift, To be determined
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Starts as soon as possible
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Benefits:
Other benefits
- vacancies
1 vacancy
- Source
Job Bank
#3666870
Overview
Languages
Bilingual
Education
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Other trades certificate or diploma
- or equivalent experience
Experience
3 years to less than 5 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Work site environment
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Noisy
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Odours
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Hot
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Non-smoking
Work setting
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Restaurant
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Urban area
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Relocation costs not covered by employer
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Resort
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Hotel, motel, resort
Ranks of chefs
Responsibilities
Tasks
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Estimate amount and costs of supplies and food items
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Estimate labour costs
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Maintain records of food costs, consumption, sales and inventory
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Analyze operating costs and other data
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Demonstrate new cooking techniques and new equipment to cooking staff
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Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
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Create new recipes
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Instruct cooks in preparation, cooking, garnishing and presentation of food
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Prepare and cook complete meals and specialty foods for events such as banquets
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Supervise cooks and other kitchen staff
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Prepare and cook food on a regular basis, or for special guests or functions
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Prepare and cook meals or specialty foods
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Requisition food and kitchen supplies
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Arrange for equipment purchases and repairs
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Consult with clients regarding weddings, banquets and specialty functions
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Plan menus and ensure food meets quality standards
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Prepare dishes for customers with food allergies or intolerances
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Recruit and hire staff
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Supervise activities of sous-chefs, specialist chefs, chefs and cooks
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Train staff in preparation, cooking and handling of food
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Leading/instructing individuals
Supervision
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More than 20 people
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Working groups
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Staff in various areas of responsibility
Credentials
Certificates, licences, memberships, and courses
Experience and specialization
Cuisine specialties
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Sushi preparation techniques
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Japanese cuisine
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Korean
Food specialties
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Bakery goods and desserts
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Cold kitchen
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Fish and seafood
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Meat, poultry and game
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Stocks, soups and sauces
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Vegetables, fruits, nuts and mushrooms
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Desserts and pastries
Area of work experience
Area of specialization
Additional information
Transportation/travel information
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Own transportation
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Public transportation is available
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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Physically demanding
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Attention to detail
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Standing for extended periods
Personal suitability
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Leadership
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Dependability
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Efficient interpersonal skills
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Excellent oral communication
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Flexibility
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Initiative
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Organized
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Reliability
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Team player
Benefits
Other benefits
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Free parking available
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On-site amenities
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On-site recreation and activities
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Other benefits
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Parking available
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Variable or compressed work week