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Location
Rivière-du-Loup, QCG5R 2Y5
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Work location
On site
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Salary$36.00HOUR hourly / 35 to 40 hours per week
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Terms of employment
Permanent employmentFull time
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Early morning, Morning, Day, Evening, Night, Weekend
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Starts as soon as possible
- vacancies
1 vacancy
- Source
Job Bank
#3685155
Overview
Languages
French
Education
Experience
5 years or more
On site
Work must be completed at the physical location. There is no option to work remotely.
Work site environment
Work setting
Ranks of chefs
Responsibilities
Tasks
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Maintain records of food costs, consumption, sales and inventory
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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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Plan menus and ensure food meets quality standards
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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
Experience and specialization
Cuisine specialties
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Cantonese cuisine
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French
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Italian cuisine
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European
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International
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Mediterranean cuisine
Food specialties
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Fish and seafood
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Meat, poultry and game
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Vegetables, fruits, nuts and mushrooms
Additional 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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Handling heavy loads
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Physically demanding
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Attention to detail
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Combination of sitting, standing, walking
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Standing for extended periods
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Bending, crouching, kneeling
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