Food Service Coordinator
4 weeks ago
eBrandon is seeking a Culinary Arts Production Chef to join our dynamic team.
Overview of the Role
The Culinary Arts Production Chef will collaborate with a dedicated team to oversee food preparation processes aligned with the curriculum set forth by the Culinary Arts Instructor. This role involves engaging with students during food preparation activities and supervising both students and Educational Assistants in the Vocational/Culinary Arts program.
Key Responsibilities
Responsibilities will be defined by the School Principal, adhering to the established job profile.
Essential Qualifications
- Certification in Commercial Cooking.
- Accreditation in Food Safety.
- Certification in First Aid/CPR.
- Proven ability to adhere to standardized work methods while fostering a supportive learning environment for children.
- Competent basic knowledge of computer applications and office software for managing invoices, inventory, and communication.
- Strong reading, mathematical, and interpersonal communication skills, along with basic writing abilities.
- Valid Class 5 Driver's License.
Desirable Qualifications
- At least two years of relevant experience post-Red Seal Chef Certification.
- Training in WHMIS.
Application Instructions
Your cover letter should clearly outline how you meet the essential qualifications.
Additional Information
eBrandon is committed to diversity and inclusion in the workplace and encourages applications from individuals of all backgrounds, including gender equity, visible minorities, indigenous peoples, and persons with disabilities.
Employment is contingent upon satisfactory results from a Criminal Record Check and a Child Abuse Registry Check conducted within the four months prior to application.
eBrandon appreciates the interest of all applicants; however, only those selected for an interview will be contacted.
We are dedicated to providing reasonable accommodations to applicants with disabilities throughout the interview and assessment process upon request.
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