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Executive chef
- Education: Secondary (high) school graduation certificate
- Experience: 1 year to less than 2 years
- or equivalent experience
Tasks
- Estimate labour costs
- 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
- Supervise cooks and other kitchen staff
- Prepare and cook meals or specialty foods
- Requisition food and kitchen supplies
- Consult with clients regarding weddings, banquets and specialty functions
- Plan menus and ensure food meets quality standards
- Recruit and hire staff
- Train staff in preparation, cooking and handling of food
Support for newcomers and refugees
- Supports newcomers and/or refugees with foreign credential recognition
Support for youths
- Provides awareness training to employees to create a welcoming work environment for youth
Support for Indigenous people
- Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers
- Work Term: Permanent
- Work Language: English
- Hours: 40 hours per week