Senior Chef
2 weeks ago
Job Description
Key Responsibilities
- Plan and prepare a variety of appetizing meals for clients, including meats, seafood, soups, poultry, vegetables, and other food items.
- Use different cooking methods to prepare top-quality food, including deep-frying, pan-frying, broiling, baking, boiling, grilling, sautéing, steaming, and other methods.
- Manage food budgets and ensure consistency in food delivery, handling, storing, and labeling products in accordance with FOODSAFE standards.
- Operate commercial and non-commercial kitchen equipment, such as stoves, ovens, steamers, grills, broilers, and other equipment.
- Assist in menu planning, inventory counts, and grocery orders.
- Maintain the cleanliness and sanitation of dining room and kitchen areas.
What We Offer
- Excellent work-life balance with a 20 days on/10 days off rotation.
- Extended health and dental benefits that are fully covered.
- Travel time is paid.
- Opportunity to work with an industry leader.
Requirements
- Minimum 3 years' experience in the hospitality/food service industry.
- Minimum 1 year prior experience as a Sous Chef in hotels, resorts, restaurants, and/or camps, with cooking competency and knowledge of international and domestic cuisines.
- Excellent practical and theoretical background in all areas of the kitchen, including hot kitchens, cold kitchens, pastry/bakery, butchery, and banquets.
- FoodSafe Level I certification is minimum, with SafeCheck advanced food safety certification or HACCP certification being an asset.
- Knowledge of computer programs, including Microsoft Excel, Microsoft Word, Sysco, and Outlook.
- Successful candidate must obtain an 80% or higher on the mandatory WHMIS test (Workplace Hazardous Materials Information System).
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