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Work Term: Permanent
Work Language: English
Hours: 30 to 40 hours per week
Education: Secondary (high) school graduation certificate
Experience: 3 years to less than 5 years
or equivalent experience

Work site environment

Outdoors
Noisy
Odours
Cold/refrigerated
Non-smoking

Work setting

Rural area
Remote location
Relocation costs not covered by employer
Resort
Hotel, motel, resort

Ranks of chefs

Chef

Tasks

Estimate amount and costs of supplies and food items
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
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 menus and ensure food meets quality standards
Prepare dishes for customers with food allergies or intolerances
Train staff in preparation, cooking and handling of food
Leading/instructing individuals

Supervision

1 to 2 people
3-4 people
Staff in various areas of responsibility

Certificates, licences, memberships, and courses

Safe Food Handling certificate
Food Safety Certificate

Cuisine specialties

French
Canadian
European
Vegetarian
International
Gluten-free
Vegan

Food specialties

Bakery goods and desserts
Cereals, grains and pulses
Cold kitchen
Eggs and dairy
Fish and seafood
Meat, poultry and game
Stocks, soups and sauces
Vegetables, fruits, nuts and mushrooms
Chocolate

Transportation/travel information

Own transportation
Own vehicle
Valid driver's licence
Public transportation is not available

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
Bending, crouching, kneeling

Own tools/equipment

Internet access
Cellular phone

Personal suitability

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

Screening questions

Are you authorized to work in Canada?
Are you available for shift or on-call work?
Are you available to start on the date listed in the job posting?
Do you have experience working in this field?
Do you have the required certifications listed in the job posting?
Do you live near the job location?
Do you meet the language requirements listed in the job posting?

Employment terms options

Early morning
Evening
Shift
Flexible hours

Employment terms options

Morning
On call
Day
Weekend
Overtime available

Financial benefits

Gratuities

Other benefits

Free parking available
Learning/training paid by employer
On-site amenities
Other benefits
Team building opportunities
Parking available
Variable or compressed work week

\n","lang","chef","apply_external_link","https://www.jobbank.gc.ca/jobsearch/jobposting/49394459?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","text_description","Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week Education: Secondary (high) school graduation certificate Experience: 3 years to less than 5 years or equivalent experienceWork site environmentOutdoorsNoisyOdoursCold/refrigeratedNon-smokingWork settingRural areaRemote locationRelocation costs not covered by employerResortHotel, motel, resortRanks of chefsChefTasksEstimate amount and costs of supplies and food itemsMaintain 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 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 menus and ensure food meets quality standardsPrepare dishes for customers with food allergies or intolerancesTrain staff in preparation, cooking and handling of foodLeading/instructing individualsSupervision1 to 2 people3-4 peopleStaff in various areas of responsibilityCertificates, licences, memberships, and courses Safe Food Handling certificateFood Safety CertificateCuisine specialtiesFrenchCanadianEuropeanVegetarianInternationalGluten-freeVeganFood specialtiesBakery goods and dessertsCereals, grains and pulsesCold kitchenEggs and dairyFish and seafoodMeat, poultry and gameStocks, soups and saucesVegetables, fruits, nuts and mushroomsChocolateTransportation/travel informationOwn transportationOwn vehicleValid driver's licencePublic transportation is not availableWork conditions and physical capabilitiesFast-paced environmentWork under pressureTight deadlinesPhysically demandingAttention to detailCombination of sitting, standing, walkingStanding for extended periodsBending, crouching, kneelingOwn tools/equipmentInternet accessCellular phonePersonal suitabilityLeadershipDependabilityEfficient interpersonal skillsExcellent oral communicationFlexibilityInitiativeOrganizedReliabilityTeam playerHardworkingScreening questionsAre you authorized to work in Canada?Are you available for shift or on-call work?Are you available to start on the date listed in the job posting?Do you have experience working in this field?Do you have the required certifications listed in the job posting?Do you live near the job location?Do you meet the language requirements listed in the job posting?Employment terms optionsEarly morningEveningShiftFlexible hoursEmployment terms optionsMorningOn callDayWeekendOvertime availableFinancial benefitsGratuitiesOther benefitsFree parking availableLearning/training paid by employerOn-site amenitiesOther benefitsTeam building opportunitiesParking availableVariable or compressed work week",{"_294":305,"_296":306,"_298":261,"_244":307,"_300":308,"_302":309},"Chef de cuisine","

Work Term: Permanent
Work Language: English
Hours: 30 à 40 heures par semaine
Education:
Experience:

Études

Diplôme d'études secondaires ou l'équivalent
ou experience équivalente

Environnement de milieu de travail

Extérieur
Bruyant
Des odeurs
Froid/réfrigéré
Non-fumeurs

Milieu de travail

Milieu rural
Endroit éloigné
Frais de déménagement non payés par l'employeur
Centre de villégiature
Hôtel, motel, centre de villégiature

Catégories de chef

Chef

Tâches

Estimer la quantité et le coût des fournitures et des denrées alimentaires
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
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
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
Former le personnel dans la préparation, la cuisson et la manipulation des aliments
Diriger des particuliers ou leur donner des instructions

Fonctions et activités des superviseurs

1 à 2 personne(s)
3 à 4 personnes
Personnes avec diverses responsabilités

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

Certificat en manipulation sécuritaire de denrées alimentaires
Certificat de sécurité alimentaire

Genre de cuisine

Française
Canadienne
Européenne
Végétarienne
International
Sans gluten
Végétalienne

Spécialités alimentaires

Pâtisseries et desserts
Céréales et légumineuses à graines
Repas froids
Oeufs et produits laitiers
Poissons et fruits de mer
Volailles, viandes et gibier
Fonds, soupes et sauces
Légumes, fruits, noix et champignons
Chocolat

Information de transport et de voyage

Possède un moyen de transport
Possède un véhicule
Permis de conduire valide
Transport public non disponible

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
Plier, s'accroupir, s'agenouiller

Posséder outils et équipement

Accès à Internet
Téléphone cellulaire

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
Assidu

Questions de sélection

Êtes-vous autorisé à travailler au Canada?
Êtes-vous disponible pour des quarts de travail ou du travail sur appel?
Êtes-vous disponible pour commencer à la date indiquée dans l'offre d'emploi?
Avez-vous de l'expérience de travail dans ce domaine?
Possédez-vous les certifications requises mentionnées dans l'offre d'emploi?
Habitez-vous près du lieu de travail?
Avez-vous les compétences linguistiques requises, comme précisé dans l'offre d'emploi?

Options de conditions d'emploi

Tôt le matin
Soir
Quart de travail
Horaire flexible

Expérience

3 ans à moins de 5 ans

Options de conditions d'emploi

Matin
Sur appel
Jour
Fin de semaine
Heures supplémentaires disponibles

Avantages financiers

Pourboires

Autres avantages

Stationnement gratuit disponible
Apprentissage/formation payés par l'employeur
Commodités sur place
Autres avantages
Occasions de développement de l'esprit d'équipe
Stationnement disponible
Semaine de travail variable ou comprimée

\n","chef-de-cuisine","https://www.guichetemplois.gc.ca/jobsearch/offredemploi/49394459?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","Work Term: Permanent Work Language: English Hours: 30 à 40 heures par semaine Education: Experience: ÉtudesDiplôme d'études secondaires ou l'équivalent ou experience équivalenteEnvironnement de milieu de travailExtérieurBruyantDes odeursFroid/réfrigéréNon-fumeursMilieu de travailMilieu ruralEndroit éloignéFrais de déménagement non payés par l'employeurCentre de villégiatureHôtel, motel, centre de villégiatureCatégories de chefChefTâchesEstimer la quantité et le coût des fournitures et des denrées alimentairesTenir des dossiers sur le coût des aliments, la consommation et les ventes et tenir un inventaireExpliquer les nouvelles techniques culinaires et le nouvel équipement au personnel des cuisinesCréer de nouvelles recettesEnseigner aux cuisiniers la préparation, la cuisson, le garnissage et la présentation 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permis, affiliations, cours, etc.)Certificat en manipulation sécuritaire de denrées alimentairesCertificat de sécurité alimentaireGenre de cuisineFrançaiseCanadienneEuropéenneVégétarienneInternationalSans glutenVégétalienneSpécialités alimentairesPâtisseries et dessertsCéréales et légumineuses à grainesRepas froidsOeufs et produits laitiersPoissons et fruits de merVolailles, viandes et gibierFonds, soupes et saucesLégumes, fruits, noix et champignonsChocolatInformation de transport et de voyagePossède un moyen de transportPossède un véhiculePermis de conduire valideTransport public non disponibleConditions 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 périodePlier, s'accroupir, s'agenouillerPosséder outils et équipementAccès à InternetTéléphone cellulaireQualités personnellesQualités de chef (leadership)Sens des 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Open Positions (1)

Restaurant