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executive chef

4 months ago

Midland, Canada Boathouse Eatery Full time
  • Work Term: Permanent
  • Work Language: English
  • Hours: 40 to 44 hours per week
  • Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
  • Experience: 5 years or more
  • or equivalent experienceWork site environment
  • Wet/damp
  • Noisy
  • Odours
  • Hot
  • Cold/refrigeratedWork setting
  • Restaurant
  • BarRanks of chefs
  • Executive chefTasks
  • Estimate amount and costs of supplies and food items
  • Estimate labour costs
  • Maintain records of food costs, consumption, sales and inventory
  • Analyze operating costs and other data
  • Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
  • Instruct cooks in preparation, cooking, garnishing and presentation of food
  • Supervise cooks and other kitchen staff
  • Prepare and cook meals or specialty foods
  • Requisition food and kitchen supplies
  • Plan menus and ensure food meets quality standards
  • Recruit and hire staff
  • Supervise activities of sous-chefs, specialist chefs, chefs and cooksSupervision
  • Staff in various areas of responsibilityArea of work experience
  • ManagerSecurity and safety
  • Driver's validity licence checkTransportation/travel information
  • Valid driver's licenceWork conditions and physical capabilities
  • Fast-paced environment
  • Work under pressure
  • Attention to detail
  • Standing for extended periodsPersonal suitability
  • Leadership
  • Dependability
  • Flexibility
  • Organized
  • Reliability
  • Team playerScreening questions
  • Are you currently legally able to work in Canada?
  • Do you have previous experience in this field of employment?Health benefits
  • Health care planOther benefits
  • Transportation provided by employer