head chef
- Sylvan Lake, AB, Canada
Full-time
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Job details
- Job type
- Full-time
- Apply by
- Posting language
- English
- Posted
Original job description
Overview
Languages
English
Education
5 years or more
On site
Work must be completed at the physical location. There is no option to work remotely.
Work site environment
Tasks
Cuisine specialties
Security and safety
Financial benefits
Languages
English
Education
- Secondary (high) school graduation certificate
5 years or more
On site
Work must be completed at the physical location. There is no option to work remotely.
Work site environment
- Wet/damp
- Noisy
- Odours
- Hot
- Cold/refrigerated
- Non-smoking
- Restaurant
- Head chef
Tasks
- Estimate amount and costs of supplies and food items
- Estimate labour costs
- Maintain records of food costs, consumption, sales and inventory
- Demonstrate new cooking techniques and new equipment to cooking staff
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
- Create new recipes
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- Supervise cooks and other kitchen staff
- 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
- 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
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Train staff in preparation, cooking and handling of food
- Leading/instructing individuals
- 3-4 people
Cuisine specialties
- Japanese cuisine
- Fish and seafood
- Meat, poultry and game
Security and safety
- Criminal record check
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Handling heavy loads
- Physically demanding
- Attention to detail
- Combination of sitting, standing, walking
- Standing for extended periods
- Bending, crouching, kneeling
- Leadership
- Dependability
- Flexibility
- Organized
- Reliability
- Team player
Financial benefits
- Gratuities
More about this job
Responsibilities
Lead and supervise kitchen staff, plan menus, develop recipes, and direct food preparation and cooking across several restaurants. Manage food costs, inventory, supplies, and equipment while ensuring quality standards and accommodating customers with food allergies or intolerances.
Requirements
Requires a secondary school graduation certificate and at least five years of experience. The role calls for Japanese cuisine expertise, leadership and staff supervision, and the ability to work in a fast-paced, physically demanding kitchen environment.
Skills
- Leadership
- Menu Planning
- Recipe Development
- Food Preparation
- Cooking
- Japanese Cuisine
- Fish And Seafood Preparation
- Meat And Poultry Preparation
- Food Cost Management
- Inventory Management
- Kitchen Staff Supervision
- Staff Training
- Food Safety
- Quality Control
- Kitchen Supply Procurement
- Equipment Management
Benefits
- Gratuities
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Management & Leadership
Keywords
- Head Chef
- Restaurant
- Japanese Cuisine
- Menu Planning
- Recipe Development
- Food Preparation
- Cooking
- Fish And Seafood
- Meat And Poultry
- Food Cost Management
- Inventory Management
- Labour Cost Estimation
- Kitchen Staff Supervision
- Staff Training
- Food Safety
- Food Allergies
- Food Quality Standards
- Kitchen Supplies
- Equipment Purchasing And Repairs
- Criminal Record Check