• Education: Other trades certificate or diploma
• Experience: 3 years to less than 5 years
• Culinary arts/chef training

Work site environment

• Odours

Work setting

• Formal dining room
• Restaurant
• Catering firm
• Resort

Ranks of chefs

• Head chef
• Sous-chef

Tasks

• Estimate amount and costs of supplies and food items
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff
• Prepare and cook meals or specialty foods
• Plan menus and ensure food meets quality standards
• Recruit and hire staff
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Combination of sitting, standing, walking
• Standing for extended periods
• Bending, crouching, kneeling

Personal suitability

• Leadership
• Efficient interpersonal skills
• Flexibility
• Organized
• Team player

Screening questions

• Are you authorized to work in Canada?
• Are you available for shift or on-call work?
• Are you willing to relocate for this position?
• Do you have experience working in this field?

Employment terms options

• Early morning
• Evening

Employment terms options

• Morning
• Night
• On call
• Day
• Overtime available
• Work Term: Permanent
• Work Language: English
• Hours: 32 to 40 hours per week