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Education: Secondary (high) school graduation certificate
Experience: 3 years to less than 5 years

Tasks

Estimate amount and costs of supplies and food items
Estimate labour costs
Maintain records of food costs, consumption, sales and inventory
Demonstrate new cooking techniques and new equipment to cooking staff
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
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
Attention to detail

Personal suitability

Flexibility
Reliability
Work Term: Permanent
Work Language: English
Hours: 40 hours per week

\n","lang","chef","apply_external_link","https://www.jobbank.gc.ca/jobsearch/jobposting/50226184?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","text_description","Education: Secondary (high) school graduation certificate Experience: 3 years to less than 5 years TasksEstimate amount and costs of supplies and food itemsEstimate labour costsMaintain records of food costs, consumption, sales and inventoryDemonstrate new cooking techniques and new equipment to cooking staffCreate new recipesInstruct cooks in preparation, cooking, garnishing and presentation of foodSupervise cooks and other kitchen staffPrepare and cook meals or specialty foodsPlan menus and ensure food meets quality standardsSupervise activities of sous-chefs, specialist chefs, chefs and cooksTrain staff in preparation, cooking and handling of foodWork conditions and physical capabilitiesFast-paced environmentAttention to detailPersonal suitabilityFlexibilityReliability Work Term: Permanent Work Language: English Hours: 40 hours per week",{"_293":304,"_295":305,"_297":259,"_242":306,"_299":307,"_301":308},"Chef - services de restauration","

Work Term: Permanent
Work Language: English
Education:
Experience:

Études

Diplôme d'études secondaires ou l'équivalent

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
Expliquer les nouvelles techniques culinaires et le nouvel équipement au personnel des cuisines
Créer de nouvelles recettes
Enseigner aux cuisiniers la préparation, la cuisson, le garnissage et la présentation d'aliments
Superviser les cuisiniers et les employés des cuisines
Préparer et faire cuire des repas ou des aliments de spécialité
Dresser des menus et s'assurer que la qualité des aliments est conforme aux normes
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

Conditions de travail et capacités physiques

Milieu où les activités se déroulent à un rythme rapide
Souci du détail

Qualités personnelles

Flexibilité
Fiable

Expérience

3 ans à moins de 5 ans
Hours: 40 heures par semaine

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Education: Secondary (high) school graduation certificate
Experience: 3 years to less than 5 years

Tasks

Analyze budget to boost and maintain the restaurant's profits
Plan and organize daily operations
Recruit staff
Set staff work schedules
Supervise staff
Train staff
Balance cash and complete balance sheets, cash reports and related forms
Conduct performance reviews
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Negotiate with clients for catering or use of facilities
Address customers' complaints or concerns
Provide customer service
Manage events

Work conditions and physical capabilities

Fast-paced environment
Work under pressure
Attention to detail

Personal suitability

Flexibility
Reliability
Team player
Work Term: Permanent
Work Language: English
Hours: 40 hours per week

\n","restaurant-manager","https://www.jobbank.gc.ca/jobsearch/jobposting/50226183?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","Education: Secondary (high) school graduation certificate Experience: 3 years to less than 5 years TasksAnalyze budget to boost and maintain the restaurant's profitsPlan and organize daily operationsRecruit staffSet staff work schedulesSupervise staffTrain staffBalance cash and complete balance sheets, cash reports and related formsConduct performance reviewsOrganize and maintain inventoryEnsure health and safety regulations are followedNegotiate arrangements with suppliers for food and other suppliesNegotiate with clients for catering or use of facilitiesAddress customers' complaints or concernsProvide customer serviceManage eventsWork conditions and physical capabilitiesFast-paced environmentWork under pressureAttention to detailPersonal suitabilityFlexibilityReliabilityTeam player Work Term: Permanent Work Language: English Hours: 40 hours per week",{"_293":387,"_295":388,"_297":259,"_242":389,"_299":390,"_301":391},"Directeur/directrice de restaurant","

Work Term: Permanent
Work Language: English
Education:
Experience:

Études

Diplôme d'études secondaires ou l'équivalent

Tâches

Analyser le budget pour augmenter et maintenir les bénéfices du restaurant
Planifier et organiser les opérations quotidiennes
Recruter du personnel
Fixer les horaires de travail du personnel
Superviser le personnel
Former le personnel
Faire la caisse et remplir des feuilles de bilan, des états de caisse et des pièces justificatives
Effectuer des examens de rendement
Organiser et tenir un inventaire à jour
Voir à ce que les règles de santé et de sécurité soient respectées
Traiter avec les fournisseurs des dispositions relatives à la fourniture de produits alimentaires et autres produits
Discuter avec les clients des dispositions relatives aux services de traiteurs ou à l'utilisation des installations
Régler les plaintes des clients et répondre à leurs préoccupations
Fournir le service à la clientèle
Gérer des événements

Conditions de travail et capacités physiques

Milieu où les activités se déroulent à un rythme rapide
Travail sous pression
Souci du détail

Qualités personnelles

Flexibilité
Fiable
Esprit d'équipe

Expérience

3 ans à moins de 5 ans
Hours: 40 heures par semaine

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Open Positions (2)

Restaurant