Executive Chef for a High-Energy Restaurant Environment

17 hours ago


Vernon, Canada Wasabi Sushi and Grill Full time
Job Summary

We are seeking an experienced Chef to join our team at Wasabi Sushi and Grill. As an Executive Chef, you will be responsible for preparing and cooking complete meals or individual dishes and foods for our customers.

About the Role

This is a permanent position working 30 to 40 hours per week in a fast-paced environment. The ideal candidate will have a strong attention to detail and be able to maintain inventory and records of food, supplies, and equipment.

Key Responsibilities
  • Food Preparation: Prepare and cook complete meals or individual dishes and foods, as well as prepare dishes for customers with food allergies or intolerances.

  • Inventory Management: Maintain inventory and records of food, supplies, and equipment, and order supplies and equipment as needed.

  • Cleanliness: Clean kitchen and work areas to ensure a safe and healthy environment for our customers.

Requirements

To be successful in this role, you will need:

  • A secondary (high) school graduation certificate.

  • Attention to detail and ability to work in a fast-paced environment.

  • Physical stamina to stand for extended periods and perform manual tasks.

  • Ability to train new staff members.

Working Conditions

This role is physically demanding and requires standing for extended periods. You will also be working in a fast-paced environment with a focus on providing excellent customer service.

What We Offer

In exchange for your hard work and dedication, we offer a competitive salary range of $45,000 - $60,000 per year, depending on experience. This is a permanent position working 30 to 40 hours per week, with opportunities for career advancement within our company.

Please note that the salary listed is an estimate based on national averages and may vary depending on location and other factors. We strive to provide a positive and inclusive work environment where our staff can grow and succeed.


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