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Location
Yarmouth, NSB5A 1H1
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Work location
On site
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Salary$32.00HOUR hourly / 32 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, Shift, On call, Flexible hours
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Starts as soon as possible
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Benefits:
Health benefits, Other benefits
- vacancies
1 vacancy
- Source
Job Bank
#3644953
Overview
Languages
English
Education
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College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
- or equivalent experience
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
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Wet/damp
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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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Rural area
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Willing to relocate
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Relocation costs not covered by employer
Ranks of chefs
Responsibilities
Tasks
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Estimate amount and costs of supplies and food items
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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 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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Prepare dishes for customers with food allergies or intolerances
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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
Credentials
Certificates, licences, memberships, and courses
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Safe Food Handling certificate
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Food Safety Certificate
Experience and specialization
Cuisine specialties
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Sushi preparation techniques
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Japanese cuisine
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Vegetarian
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International
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Korean
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Vegan
Food specialties
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Cold kitchen
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Eggs and dairy
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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
Area of work experience
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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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
Weight handling
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Between 45 and 60 kg (100-132 lbs)
Personal suitability
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Leadership
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Dependability
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Efficient interpersonal skills
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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
Health benefits
Other benefits