executive chef

Education: Secondary (high) school graduation certificate. Work setting: Restaurant. Rural area. Willing to relocate. Cafeteria. Café. Bakery. Ranks of chefs: Executive chef. Tasks: Estimate amount and costs of supplies and food items. 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. Supervise cooks and other kitchen staff. Prepare and cook meals or specialty foods. 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. Recruit and hire staff.

Leading/instructing individuals. Supervision: 3-4 people. Certificates, licences, memberships, and courses : Safe Food Handling certificate. Cuisine specialties: Canadian. Food specialties: Chocolate. Transportation/travel information: Public transportation is available. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Physically demanding. Attention to detail.

Standing for extended periods. Screening questions: Are you available to start on the date listed in the job posting?. Experience: 3 years to less than 5 years. Other benefits: Free parking available. On-site amenities.