Executive Chef

2 weeks ago

Québec, Quebec, Canada Gestion Sarsfield Inc. Full time
  • Work Term: Seasonal
  • Work Language: English or French
  • Hours: 40 hours per week
  • Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
  • Experience: 3 years to less than 5 years
Work site environmentHotWork settingStaff accommodation providedRestaurantUrban areaBistroRanks of chefsHead chefTasks
  1. Estimate amount and costs of supplies and food items
  2. Demonstrate new cooking techniques and new equipment to cooking staff
  3. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
  4. Create new recipes
  5. Instruct cooks in preparation, cooking, garnishing and presentation of food
  6. Prepare and cook complete meals and specialty foods for events such as banquets
  7. Supervise cooks and other kitchen staff
  8. Requisition food and kitchen supplies
  9. Plan menus and ensure food meets quality standards
  10. Supervise activities of sous-chefs, specialist chefs, chefs and cooks
  11. Train staff in preparation, cooking and handling of food
  12. Work in a fast-paced environment with attention to detail
Supervision5-10 peopleCertificates, licences, memberships, and courses Cook Trade CertificationCuisine specialtiesCanadianFood specialtiesFish and seafoodMeat, poultry and gameStocks, soups and saucesVegetables, fruits, nuts and mushroomsTransportation/travel informationOwn transportationWork conditions and physical capabilitiesFast-paced environmentWork under pressurePhysically demandingAttention to detailStanding for extended periodsPersonal suitabilityLeadershipDependabilityEfficient interpersonal skillsOrganizedScreening questionsAre you willing to relocate for this position?Do you have the above-indicated required certifications?Health benefitsHealth care planOther benefitsOn-site housing options

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