Full-Time Supervising chef (Kitchen Manager)
Job Description
Languages
English
Education
Completion of college/CEGEP/vocational or technical training
.
Credentials (certificates, licences, memberships, courses, etc.)
Cook Trade Certification; Safe Food Handling certificate; Workplace Hazardous Materials Information System (WHMIS) Certificate; Emergency First Aid and Cardiopulmonary resuscitation (CPR)
.
Experience
3 years to less than 5 years
.
Chef Category
Chef
.
Work Setting
Restaurant
.
Cuisine Specialties
Canadian
.
Food Preparation Specializations
Bakery goods and desserts; Meat, poultry and game; Eggs and dairy; Cereals, grains and pulses; Vegetables, fruits, nuts and mushrooms
.
Specific Skills
Plan and direct food preparation and cooking activities; Estimate food requirements; Estimate food and labour costs; Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques; Ensure quality of food and portion control; Requisition food and kitchen supplies and equipment; Schedule staff; Recruit and hire staff; Supervise cooks and kitchen staff
.
Additional Skills
Maintain records of food costs, consumption, sales and inventory; Analyze operating costs and other data
.
Security and Safety
Bondable; Driver’s validity license check
.
Own Tools/Equipment
Uniform; Cellular phone
.
Work Conditions and Physical Capabilities
Fast-paced environment; Work under pressure; Physically demanding; Standing for extended periods
.
Transportation/Travel Information
Own transportation; Valid driver’s licence
.
Ability to Supervise
11-15 people
.
Essential Skills
Reading text; Document use; Writing; Communication; Working with others; Problem solving; Decision making; Job task planning and organizing; Finding information; Continuous learning
.