Head Chef

Job summary

Lead food preparation and cooking across several restaurants, plan menus, develop recipes, and ensure food meets quality standards. Manage kitchen operations, including supplies, costs, inventory, recruitment, training, and supervision of chefs and other kitchen staff.

Job details

Overview Languages English Education College/CEGEP or equivalent experience Experience 5 years or more On site Work must be completed at the physical location. There is no option to work remotely. Asset languages Italian Spanish Work site environment Noisy Hot Work setting Restaurant Catering firm Ranks of chefs Head chef Responsibilities 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 Supervise activities of specialist chefs, chefs, cooks and other kitchen workers 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 Plan and direct food preparation and cooking activities of several restaurants Plan menus and ensure food meets quality standards 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 Must have knowledge of the establishment's culinary genres Supervisory Experience Supervision 5-10 people Credentials Certificates, licences, memberships, and courses Cook Trade Certification Safe Food Handling certificate Workplace Hazardous Materials Information System (WHMIS) Certificate Experience and specialization Cuisine specialties Italian cuisine International Area of work experience Manager Specialization or experience Specialized environmental skills and knowledge Area of specialization Business management Additional information Transportation/travel information Own transportation Work conditions and physical capabilities Fast-paced environment Work under pressure Physically demanding Attention to detail Standing for extended periods Bending, crouching, kneeling Weight handling Between 45 and 60 kg (100-132 lbs) Personal suitability Leadership Efficient interpersonal skills Flexibility Initiative Organized Reliability Team player Benefits Other benefits Parking available

What you’ll do

Lead food preparation and cooking across several restaurants, plan menus, develop recipes, and ensure food meets quality standards. Manage kitchen operations, including supplies, costs, inventory, recruitment, training, and supervision of chefs and other kitchen staff.

Requirements

Requires five or more years of experience and a college/CEGEP education or equivalent experience, along with knowledge of the establishment’s culinary genres. Required credentials include Cook Trade Certification, a Safe Food Handling certificate, and a WHMIS certificate; supervisory experience overseeing 5–10 people is also specified.

Benefits

• Parking Available

Listed skills

• Food preparation · Preferred
• Cooking · Preferred
• Inventory management · Preferred
• Leadership · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Menu Planning
• Food Preparation
• Cooking
• Recipe Development
• Kitchen Staff Supervision
• Staff Recruitment
• Staff Training
• Food Cost Management
• Inventory Management
• Food Quality Control
• Italian Cuisine
• International Cuisine
• Business Management
• Leadership
• Safe Food Handling
• WHMIS

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership
• Trades
• Security & Safety