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Education:
Expérience:

Education

Secondary (high) school graduation certificate

Tasks

Maintain records of food costs, consumption, sales and inventory
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 meals or specialty foods
Requisition food and kitchen supplies
Plan menus and ensure food meets quality standards
Train staff in preparation, cooking and handling of food

Supervision

3-4 people

Work conditions and physical capabilities

Fast-paced environment
Work under pressure
Tight deadlines
Physically demanding
Attention to detail
Combination of sitting, standing, walking
Standing for extended periods

Personal suitability

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

Employment terms options

Early morning
Evening

Experience

1 year to less than 2 years

Employment terms options

Shift
Morning
Day
Weekend
Overtime available
Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 30 hours per week

\n","lang","chef","apply_external_link","https://www.jobbank.gc.ca/jobsearch/jobposting/49334125?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","text_description","Education: Expérience: EducationSecondary (high) school graduation certificateTasksMaintain records of food costs, consumption, sales and inventoryCreate new recipesInstruct cooks in preparation, cooking, garnishing and presentation of foodPrepare and cook complete meals and specialty foods for events such as banquetsSupervise cooks and other kitchen staffPrepare and cook meals or specialty foodsRequisition food and kitchen suppliesPlan menus and ensure food meets quality standardsTrain staff in preparation, cooking and handling of foodSupervision3-4 peopleWork conditions and physical capabilitiesFast-paced environmentWork under pressureTight deadlinesPhysically demandingAttention to detailCombination of sitting, standing, walkingStanding for extended periodsPersonal suitabilityDependabilityEfficient interpersonal skillsExcellent oral communicationFlexibilityInitiativeOrganizedReliabilityTeam playerEmployment terms optionsEarly morningEveningExperience1 year to less than 2 yearsEmployment terms optionsShiftMorningDayWeekendOvertime available Durée de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 30 hours per week",{"_300":311,"_302":312,"_304":259,"_242":313,"_306":314,"_308":315},"Chef - services de restauration","

Durée de l'emploi: Permanent
Langue de travail: Anglais
Education: Diplôme d'études secondaires ou l'équivalent
Expérience: 1 an à moins de 2 ans

Tâches

Tenir des dossiers sur le coût des aliments, la consommation et les ventes et tenir un inventaire
Créer de nouvelles recettes
Enseigner aux cuisiniers la préparation, la cuisson, le garnissage et la présentation d'aliments
Préparer et faire cuire des repas ou des aliments de spécialité pour des événements comme des banquets
Superviser les cuisiniers et les employés des cuisines
Préparer et faire cuire des repas ou des aliments de spécialité
Commander des aliments et des fournitures de cuisine
Dresser des menus et s'assurer que la qualité des aliments est conforme aux normes
Former le personnel dans la préparation, la cuisson et la manipulation des aliments

Fonctions et activités des superviseurs

3 à 4 personnes

Conditions de travail et capacités physiques

Milieu où les activités se déroulent à un rythme rapide
Travail sous pression
Délais serrés
Physiquement exigeant
Souci du détail
Assis, debout et marcher
Debout pour une longue période

Qualités personnelles

Sens des responsabilités
Relations interpersonnelles efficaces
Excellente communication orale
Flexibilité
Esprit d'initiative
Sens de l'organisation
Fiable
Esprit d'équipe

Options de conditions d'emploi

Tôt le matin
Soir

Options de conditions d'emploi

Quart de travail
Matin
Jour
Fin de semaine
Heures supplémentaires disponibles
Heures de travail: 30 heures par semaine

\n","chef-services-de-restauration","https://www.guichetemplois.gc.ca/jobsearch/offredemploi/49334125?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","Durée de l'emploi: Permanent Langue de travail: Anglais Education: Diplôme d'études secondaires ou l'équivalent Expérience: 1 an à moins de 2 ans TâchesTenir des dossiers sur le coût des aliments, la consommation et les ventes et tenir un inventaireCréer de nouvelles recettesEnseigner aux cuisiniers la préparation, la cuisson, le garnissage et la présentation d'alimentsPréparer et faire cuire des repas ou des aliments de spécialité pour des événements comme des banquetsSuperviser les cuisiniers et les employés des cuisinesPréparer et faire cuire des repas ou des aliments de spécialitéCommander des aliments et des fournitures de cuisineDresser des menus et s'assurer que la qualité des aliments est conforme aux normesFormer le personnel dans la préparation, la cuisson et la manipulation des alimentsFonctions et activités des superviseurs3 à 4 personnesConditions de travail et capacités physiquesMilieu où les activités se déroulent à un rythme rapideTravail sous pressionDélais serrésPhysiquement exigeantSouci du détailAssis, debout et marcherDebout pour une longue périodeQualités personnellesSens des responsabilitésRelations interpersonnelles efficacesExcellente communication oraleFlexibilitéEsprit d'initiativeSens de l'organisationFiableEsprit d'équipeOptions de conditions d'emploiTôt le matinSoirOptions de conditions d'emploiQuart de travailMatinJourFin de semaineHeures supplémentaires disponibles Heures de travail: 30 heures par semaine",{"_203":204,"_205":206,"_207":-5,"_208":317,"_229":-5,"_230":-5,"_231":-5,"_232":-5,"_233":-5,"_234":-5,"_235":-5,"_236":-5,"_237":-5,"_238":-5,"_239":-5,"_240":-5,"_241":-5,"_242":243,"_244":-5,"_245":-5,"_246":-5,"_247":-5,"_248":-5,"_249":-5,"_250":-5,"_251":252},{"_210":211,"_212":213,"_214":215,"_216":217,"_218":219,"_220":221,"_222":223,"_224":-5,"_225":226,"_227":221,"_228":219},"attributes",[320,331],{"_203":321,"_322":323,"_324":325,"_242":328},26,"type","category","label",{"_6":326,"_259":327},"Restaurant","Restauration",{"_6":329,"_259":330},"restaurant","restauration",{"_203":332,"_322":333,"_324":334,"_242":336},38,"schedule",{"_6":335,"_259":335},"Permanent",{"_6":337,"_259":338},"permanent-en","permanent","created_at","2026-04-15T09:01:17.000000Z","published_at","2026-04-14 17:16:00","is_published","is_open","timeago","2 weeks ago","content","attributesByType",{"_323":350,"_333":351},[320],[331],{"_203":353,"_257":354,"_260":259,"_261":252,"_208":355,"_272":357,"_274":-5,"_275":252,"_276":277,"_278":279,"_280":358,"_282":359,"_284":359,"_285":252,"_165":252,"_286":287,"_288":289,"_290":291,"_292":293,"_294":277,"_295":277,"_296":252,"_297":360,"_201":373,"_318":375,"_339":382,"_341":383,"_343":293,"_344":293,"_345":384,"_347":361,"_348":385},207431,[6,259],{"_210":211,"_212":213,"_214":215,"_216":217,"_218":219,"_220":221,"_222":223,"_224":-5,"_269":356,"_225":226,"_227":221,"_228":219},"grande-prairie-alberta",[],"annual",60000,{"_6":361,"_259":367},{"_300":362,"_302":363,"_304":6,"_242":364,"_306":365,"_308":366},"Executive chef","

Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 30 hours per week
Education:
Expérience:

Education

College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years

Tasks

Estimate amount and costs of supplies and food items
Estimate labour costs
Maintain records of food costs, consumption, sales and inventory
Analyze operating costs and other data
Demonstrate new cooking techniques and new equipment to cooking staff
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
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
Arrange for equipment purchases and repairs
Consult with clients regarding weddings, banquets and specialty functions
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
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Train staff in preparation, cooking and handling of food
Leading/instructing individuals

Certificates, licences, memberships, and courses

Safe Food Handling certificate

Work conditions and physical capabilities

Fast-paced environment
Work under pressure
Tight deadlines
Attention to detail
Combination of sitting, standing, walking
Standing for extended periods

Personal suitability

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

Employment terms options

Evening
Morning

Experience

5 years or more

Employment terms options

Day
Weekend

Other benefits

Other benefits

\n","executive-chef","https://www.jobbank.gc.ca/jobsearch/jobposting/49266844?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","Durée de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 30 hours per week Education: Expérience: EducationCollege, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 yearsTasksEstimate amount and costs of supplies and food itemsEstimate labour costsMaintain records of food costs, consumption, sales and inventoryAnalyze operating costs and other dataDemonstrate new cooking techniques and new equipment to cooking staffSupervise activities of specialist chefs, chefs, cooks and other kitchen workersCreate new recipesInstruct cooks in preparation, cooking, garnishing and presentation of foodPrepare and cook complete meals and specialty foods for events such as banquetsSupervise cooks and other kitchen staffPrepare and cook food on a regular basis, or for special guests or functionsPrepare and cook meals or specialty foodsRequisition food and kitchen suppliesArrange for equipment purchases and repairsConsult with clients regarding weddings, banquets and specialty functionsPlan and direct food preparation and cooking activities of several restaurantsPlan menus and ensure food meets quality standardsPrepare dishes for customers with food allergies or intolerancesRecruit and hire staffSupervise activities of sous-chefs, specialist chefs, chefs and cooksTrain staff in preparation, cooking and handling of foodLeading/instructing individualsCertificates, licences, memberships, and courses Safe Food Handling certificateWork conditions and physical capabilitiesFast-paced environmentWork under pressureTight deadlinesAttention to detailCombination of sitting, standing, walkingStanding for extended periodsPersonal suitabilityLeadershipDependabilityEfficient interpersonal skillsExcellent oral communicationFlexibilityInitiativeOrganizedReliabilityTeam playerEmployment terms optionsEveningMorningExperience5 years or moreEmployment terms optionsDayWeekendOther benefitsOther benefits",{"_300":368,"_302":369,"_304":259,"_242":370,"_306":371,"_308":372},"Chef principal/chef principale","

Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 30 heures par semaine
Education: Certificat ou diplôme d'un collège, d'un cégep ou d'un autre établissement d'enseignement non universitaire d'un programme d'une durée de 1 an à 2 ans
Expérience: 5 ans ou plus

Tâches

Estimer la quantité et le coût des fournitures et des denrées alimentaires
Estimer les coûts de main-d'œuvre
Tenir des dossiers sur le coût des aliments, la consommation et les ventes et tenir un inventaire
Analyser des coûts de fonctionnement et d'autres données
Expliquer les nouvelles techniques culinaires et le nouvel équipement au personnel des cuisines
Superviser le travail des chefs spécialisés, des chefs, des cuisiniers et des autres employés des cuisines
Créer de nouvelles recettes
Enseigner aux cuisiniers la préparation, la cuisson, le garnissage et la présentation d'aliments
Préparer et faire cuire des repas ou des aliments de spécialité pour des événements comme des banquets
Superviser les cuisiniers et les employés des cuisines
Préparer et faire cuire des aliments pour des invités spéciaux ou lors d'occasions spéciales
Préparer et faire cuire des repas ou des aliments de spécialité
Commander des aliments et des fournitures de cuisine
Prendre les dispositions nécessaires pour l'achat et l'entretien du matériel
Consulter les clients au sujet des mariages, des banquets et des réceptions spéciales
Planifier et diriger les activités liées à la préparation et à la cuisson des aliments dans plusieurs restaurants
Dresser des menus et s'assurer que la qualité des aliments est conforme aux normes
Préparer des plats destinés à des clients souffrant d'allergies ou d'intolérances alimentaires
Recruter et embaucher du personnel
Superviser les activités des sous-chefs, des chefs spécialisés, des chefs et des cuisiniers
Former le personnel dans la préparation, la cuisson et la manipulation des aliments
Diriger des particuliers ou leur donner des instructions

Titres de compétence (certificats, permis, affiliations, cours, etc.)

Certificat en manipulation sécuritaire de denrées alimentaires

Conditions de travail et capacités physiques

Milieu où les activités se déroulent à un rythme rapide
Travail sous pression
Délais serrés
Souci du détail
Assis, debout et marcher
Debout pour une longue période

Qualités personnelles

Qualités de chef (leadership)
Sens des responsabilités
Relations interpersonnelles efficaces
Excellente communication orale
Flexibilité
Esprit d'initiative
Sens de l'organisation
Fiable
Esprit d'équipe

Options de conditions d'emploi

Soir
Matin

Options de conditions d'emploi

Jour
Fin de semaine

Autres avantages

Autres avantages

\n","chef-principalchef-principale","https://www.guichetemplois.gc.ca/jobsearch/offredemploi/49266844?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","Durée de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 30 heures par semaine Education: Certificat ou diplôme d'un collège, d'un cégep ou d'un autre établissement d'enseignement non universitaire d'un programme d'une durée de 1 an à 2 ans Expérience: 5 ans ou plus TâchesEstimer la quantité et le coût des fournitures et des denrées alimentairesEstimer les coûts de main-d'œuvreTenir des dossiers sur le coût des aliments, la consommation et les ventes et tenir un inventaireAnalyser des coûts de fonctionnement et d'autres donnéesExpliquer les nouvelles techniques culinaires et le nouvel équipement au personnel des cuisinesSuperviser le travail des chefs spécialisés, des chefs, des cuisiniers et des autres employés des cuisinesCréer de nouvelles recettesEnseigner aux cuisiniers la préparation, la cuisson, le garnissage et la présentation d'alimentsPréparer et faire cuire des repas ou des aliments de spécialité pour des événements comme des banquetsSuperviser les cuisiniers et les employés des cuisinesPréparer et faire cuire des aliments pour des invités spéciaux ou lors d'occasions spécialesPréparer et faire cuire des repas ou des aliments de spécialitéCommander des aliments et des fournitures de cuisinePrendre les dispositions nécessaires pour l'achat et l'entretien du matérielConsulter les clients au sujet des mariages, des banquets et des réceptions spécialesPlanifier et diriger les activités liées à la préparation et à la cuisson des aliments dans plusieurs restaurantsDresser des menus et s'assurer que la qualité des aliments est conforme aux normesPréparer des plats destinés à des clients souffrant d'allergies ou d'intolérances alimentairesRecruter et embaucher du personnelSuperviser les activités des sous-chefs, des chefs spécialisés, des chefs et des cuisiniersFormer le personnel dans la préparation, la cuisson et la manipulation des alimentsDiriger des particuliers ou leur donner des instructionsTitres de compétence (certificats, permis, affiliations, cours, etc.)Certificat en manipulation sécuritaire de denrées alimentairesConditions de travail et capacités physiquesMilieu où les activités se déroulent à un rythme rapideTravail sous pressionDélais serrésSouci du détailAssis, debout et marcherDebout pour une longue périodeQualités personnellesQualités de chef (leadership)Sens des responsabilitésRelations interpersonnelles efficacesExcellente communication oraleFlexibilitéEsprit d'initiativeSens de l'organisationFiableEsprit d'équipeOptions de conditions d'emploiSoirMatinOptions de conditions d'emploiJourFin de semaineAutres avantagesAutres avantages",{"_203":204,"_205":206,"_207":-5,"_208":374,"_229":-5,"_230":-5,"_231":-5,"_232":-5,"_233":-5,"_234":-5,"_235":-5,"_236":-5,"_237":-5,"_238":-5,"_239":-5,"_240":-5,"_241":-5,"_242":243,"_244":-5,"_245":-5,"_246":-5,"_247":-5,"_248":-5,"_249":-5,"_250":-5,"_251":252},{"_210":211,"_212":213,"_214":215,"_216":217,"_218":219,"_220":221,"_222":223,"_224":-5,"_225":226,"_227":221,"_228":219},[376,379],{"_203":321,"_322":323,"_324":377,"_242":378},{"_6":326,"_259":327},{"_6":329,"_259":330},{"_203":332,"_322":333,"_324":380,"_242":381},{"_6":335,"_259":335},{"_6":337,"_259":338},"2026-04-11T06:00:46.000000Z","2026-04-10 17:55:00","3 weeks ago",{"_323":386,"_333":387},[376],[379],{"_203":389,"_257":390,"_260":259,"_261":252,"_208":391,"_272":392,"_274":-5,"_275":252,"_276":277,"_278":279,"_280":358,"_282":393,"_284":393,"_285":252,"_165":252,"_286":287,"_288":289,"_290":291,"_292":293,"_294":277,"_295":277,"_296":252,"_297":394,"_201":403,"_318":405,"_339":412,"_341":413,"_343":293,"_344":293,"_345":384,"_347":395,"_348":414},207430,[6,259],{"_210":211,"_212":213,"_214":215,"_216":217,"_218":219,"_220":221,"_222":223,"_224":-5,"_269":356,"_225":226,"_227":221,"_228":219},[],56200,{"_6":395,"_259":399},{"_300":301,"_302":396,"_304":6,"_242":305,"_306":397,"_308":398},"

Education:
Expérience:

Education

Secondary (high) school graduation certificate

Tasks

Estimate amount and costs of supplies and food items
Estimate labour costs
Maintain records of food costs, consumption, sales and inventory
Analyze operating costs and other data
Demonstrate new cooking techniques and new equipment to cooking staff
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
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
Arrange for equipment purchases and repairs
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
Leading/instructing individuals

Work conditions and physical capabilities

Fast-paced environment
Work under pressure
Tight deadlines
Handling heavy loads
Attention to detail
Combination of sitting, standing, walking
Standing for extended periods

Personal suitability

Leadership
Dependability
Efficient interpersonal skills
Flexibility
Initiative
Organized
Reliability
Team player

Employment terms options

Evening

Experience

3 years to less than 5 years

Employment terms options

Morning
Day
Weekend

Other benefits

Other benefits
Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 30 hours per week

\n","https://www.jobbank.gc.ca/jobsearch/jobposting/49266843?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","Education: Expérience: EducationSecondary (high) school graduation certificateTasksEstimate amount and costs of supplies and food itemsEstimate labour costsMaintain records of food costs, consumption, sales and inventoryAnalyze operating costs and other dataDemonstrate new cooking techniques and new equipment to cooking staffSupervise activities of specialist chefs, chefs, cooks and other kitchen workersInstruct cooks in preparation, cooking, garnishing and presentation of foodPrepare and cook complete meals and specialty foods for events such as banquetsSupervise cooks and other kitchen staffPrepare and cook food on a regular basis, or for special guests or functionsPrepare and cook meals or specialty foodsRequisition food and kitchen suppliesArrange for equipment purchases and repairsPlan menus and ensure food meets quality standardsPrepare dishes for customers with food allergies or intolerancesRecruit and hire staffTrain staff in preparation, cooking and handling of foodLeading/instructing individualsWork conditions and physical capabilitiesFast-paced environmentWork under pressureTight deadlinesHandling heavy loadsAttention to detailCombination of sitting, standing, walkingStanding for extended periodsPersonal suitabilityLeadershipDependabilityEfficient interpersonal skillsFlexibilityInitiativeOrganizedReliabilityTeam playerEmployment terms optionsEveningExperience3 years to less than 5 yearsEmployment terms optionsMorningDayWeekendOther benefitsOther benefits Durée de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 30 hours per week",{"_300":311,"_302":400,"_304":259,"_242":313,"_306":401,"_308":402},"

Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 30 heures par semaine
Education: Diplôme d'études secondaires ou l'équivalent
Expérience: 3 ans à moins de 5 ans

Tâches

Estimer la quantité et le coût des fournitures et des denrées alimentaires
Estimer les coûts de main-d'œuvre
Tenir des dossiers sur le coût des aliments, la consommation et les ventes et tenir un inventaire
Analyser des coûts de fonctionnement et d'autres données
Expliquer les nouvelles techniques culinaires et le nouvel équipement au personnel des cuisines
Superviser le travail des chefs spécialisés, des chefs, des cuisiniers et des autres employés des cuisines
Enseigner aux cuisiniers la préparation, la cuisson, le garnissage et la présentation d'aliments
Préparer et faire cuire des repas ou des aliments de spécialité pour des événements comme des banquets
Superviser les cuisiniers et les employés des cuisines
Préparer et faire cuire des aliments pour des invités spéciaux ou lors d'occasions spéciales
Préparer et faire cuire des repas ou des aliments de spécialité
Commander des aliments et des fournitures de cuisine
Prendre les dispositions nécessaires pour l'achat et l'entretien du matériel
Dresser des menus et s'assurer que la qualité des aliments est conforme aux normes
Préparer des plats destinés à des clients souffrant d'allergies ou d'intolérances alimentaires
Recruter et embaucher du personnel
Former le personnel dans la préparation, la cuisson et la manipulation des aliments
Diriger des particuliers ou leur donner des instructions

Conditions de travail et capacités physiques

Milieu où les activités se déroulent à un rythme rapide
Travail sous pression
Délais serrés
Manipuler des charges lourdes
Souci du détail
Assis, debout et marcher
Debout pour une longue période

Qualités personnelles

Qualités de chef (leadership)
Sens des responsabilités
Relations interpersonnelles efficaces
Flexibilité
Esprit d'initiative
Sens de l'organisation
Fiable
Esprit d'équipe

Options de conditions d'emploi

Soir

Options de conditions d'emploi

Matin
Jour
Fin de semaine

Autres avantages

Autres avantages

\n","https://www.guichetemplois.gc.ca/jobsearch/offredemploi/49266843?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","Durée de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 30 heures par semaine Education: Diplôme d'études secondaires ou l'équivalent Expérience: 3 ans à moins de 5 ans TâchesEstimer la quantité et le coût des fournitures et des denrées alimentairesEstimer les coûts de main-d'œuvreTenir des dossiers sur le coût des aliments, la consommation et les ventes et tenir un inventaireAnalyser des coûts de fonctionnement et d'autres donnéesExpliquer les nouvelles techniques culinaires et le nouvel équipement au personnel des cuisinesSuperviser le travail des chefs spécialisés, des chefs, des cuisiniers et des autres employés des cuisinesEnseigner aux cuisiniers la préparation, la cuisson, le garnissage et la présentation d'alimentsPréparer et faire cuire des repas ou des aliments de spécialité pour des événements comme des banquetsSuperviser les cuisiniers et les employés des cuisinesPréparer et faire cuire des aliments pour des invités spéciaux ou lors d'occasions spécialesPréparer et faire cuire des repas ou des aliments de spécialitéCommander des aliments et des fournitures de cuisinePrendre les dispositions nécessaires pour l'achat et l'entretien du matérielDresser des menus et s'assurer que la qualité des aliments est conforme aux normesPréparer des plats destinés à des clients souffrant d'allergies ou d'intolérances alimentairesRecruter et embaucher du personnelFormer le personnel dans la préparation, la cuisson et la manipulation des alimentsDiriger des particuliers ou leur donner des instructionsConditions de travail et capacités physiquesMilieu où les activités se déroulent à un rythme rapideTravail sous pressionDélais serrésManipuler des charges lourdesSouci du détailAssis, debout et marcherDebout pour une longue périodeQualités personnellesQualités de chef (leadership)Sens des responsabilitésRelations interpersonnelles efficacesFlexibilitéEsprit d'initiativeSens de l'organisationFiableEsprit d'équipeOptions de conditions d'emploiSoirOptions de conditions d'emploiMatinJourFin de semaineAutres avantagesAutres avantages",{"_203":204,"_205":206,"_207":-5,"_208":404,"_229":-5,"_230":-5,"_231":-5,"_232":-5,"_233":-5,"_234":-5,"_235":-5,"_236":-5,"_237":-5,"_238":-5,"_239":-5,"_240":-5,"_241":-5,"_242":243,"_244":-5,"_245":-5,"_246":-5,"_247":-5,"_248":-5,"_249":-5,"_250":-5,"_251":252},{"_210":211,"_212":213,"_214":215,"_216":217,"_218":219,"_220":221,"_222":223,"_224":-5,"_225":226,"_227":221,"_228":219},[406,409],{"_203":321,"_322":323,"_324":407,"_242":408},{"_6":326,"_259":327},{"_6":329,"_259":330},{"_203":332,"_322":333,"_324":410,"_242":411},{"_6":335,"_259":335},{"_6":337,"_259":338},"2026-04-11T06:00:45.000000Z","2026-04-10 17:38:00",{"_323":415,"_333":416},[406],[409],"total",3,"categories",[421],{"_203":321,"_324":326},"cities",[265,215],"schedules",[426],{"_203":332,"_324":335},"langSwitchUrl","https://carrieres.jobsmedia.ca/20854/baton-rouge/emplois","actionData","errors"]

Open Positions (3)

Restaurant