chef

Overview Languages French Education College/CEGEP or equivalent experience Experience 3 years to less than 5 years On site Work must be completed at the physical location. There is no option to work remotely. Responsibilities Tasks Estimate amount and costs of supplies and food items Estimate labour costs 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 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 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 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 Credentials Certificates, licences, memberships, and courses Cook Trade Certification Safe Food Handling certificate Workplace Hazardous Materials Information System (WHMIS) Certificate Food Safety Certificate Experience and specialization Cuisine specialties French Canadian European Vegetarian International Caribbean and Latin American cuisine Vegan Area of work experience Manager Additional information Security and safety Criminal record check Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Handling heavy loads Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Bending, crouching, kneeling Personal suitability Leadership Dependability Efficient interpersonal skills Excellent oral communication Flexibility Initiative Organized Reliability Team player Benefits Financial benefits Gratuities

The chef is responsible for managing kitchen operations, including cost estimation, inventory control, and menu planning. They supervise and train kitchen staff while preparing high-quality meals and specialty foods for regular service and special events.

Candidates must have 3 to 5 years of experience and a college/CEGEP education or equivalent. Required certifications include Cook Trade Certification, Safe Food Handling, WHMIS, and Food Safety certificates.

• Gratuities

• Time managementPreferred
• OrganizationPreferred
• LeadershipPreferred
• Food safetyPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Menu Planning
• Cost Estimation
• Inventory Management
• Staff Supervision
• Recipe Creation
• Food Presentation
• Staff Training
• Recruitment
• Food Safety
• Cuisine Specialization
• Leadership
• Interpersonal Skills
• Oral Communication
• Organization
• Time Management
• Client Consultation

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

Minimum education

Professional degree

Minimum experience

2+ years

Apply by

Sep 22, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level