Chef Intern

Job Description

WHAT’S THE JOB?

Under the general supervision of the District Manager and corporate Chef, the project Chef Intern is responsible to manage a team of associates to prepare and serve a healthy and flavourful menu selection across three school cafeteria sites. The Chef Intern will ensure café level success by being a safety leader, developing and delivering creative menu items, ensuring freshness of product and creating appealing presentations.

Your work will include:

Ensure all labour and chemical resources are used effectively and efficiently Use knowledge and understanding of dietary restrictions; allergies, vegan, and vegetarian in meal planning and preparation Conduct inventory on a bi-weekly basis Planning and developing menus and recipes for the café incorporating nutritious and delicious food options and complying with School Food and Beverage Policy PPM150 Ensure all required health and safety regulations and procedures are being followed, including relevant provincial and federal legislation and FoodSafe and HACCP standards Ensure all staff have participated and passed required training, ensuring applicable knowledge is being transferred and used appropriately Provide training and coaching sessions with staff to ensure proper procedures and best practices are being followed, while also helping staff members reach the next stage in their career development

Qualifications

WHO ARE WE LOOKING FOR?

You have SafeCheck advanced food safety certification or HACCP certification You have at least 5 years’ experience in the hospitality / food service industry You have at least 5 years’ experience as a Chef in hotels, resorts, restaurants and/or remote lodge, with the cooking competency and knowledge of international and domestic cuisines You have knowledge of computer programs (Microsoft Excel, Microsoft Word, GFS, Outlook) You have extensive knowledge of menu costing, recipe cards implementation and wage control You have an excellent practical and theoretical background in all areas of the kitchen ie: Hot Kitchens, Cold Kitchens, Pastry / Bakery, Butchery and Banquets dealing with large numbers of guests You have an effective leadership style, positive outgoing personality and effective listening skills

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