second chef

Overview Languages

French

Education

• College/CEGEP
• or equivalent experience

Experience 5 years or more

On site

Work must be completed at the physical location. There is no option to work remotely.

Responsibilities Tasks

• Estimate amount and costs of supplies and food items
• Analyze operating costs and other data
• Demonstrate new cooking techniques and new equipment to cooking staff
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as banquets
• Supervise cooks and other kitchen staff
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food

Additional information

Work conditions and physical capabilities

• Work under pressure
• Attention to detail
• Standing for extended periods

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

Benefits Health benefits

• Disability benefits
• Health care plan
• Paramedical services coverage

Financial benefits

• Group insurance benefits
• Life insurance
• Pension plan
• Registered Retirement Savings Plan (RRSP)

Long term benefits

• Long-term care insurance

Other Benefits

• Deferred Profit Sharing Plan (DPSP)