Chef Temporary

Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: * Supervise, coordinate and participate in activities of cooks and other associates engaged in preparing, cooking and serving food. * Ensure all food handling, sanitation and customer service standards are met. * Supervise hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action. * Prepare high-quality food items according to standardized recipes to meet production, delivery and service schedules. * Ensure proper presentation, food quality, portion control and maintenance of proper serving temperatures. * Track food use, waste and consumption to requisition or purchase product. * Receive and inspect product and supplies for quality and quantity to ensure appropriate inventory. * Help select and develop recipes and menus. Qualifications: Think you have what it takes to be one of our Chefs? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role: * Red Seal Certification. * Post-secondary education in culinary or related studies. * Three years of kitchen management experience. * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation. * Basic supervisory skills, capable of motivating, leading and developing associates. * Creative ability to apply trendy food items and presentations to operations. * Excellent interpersonal, communication, and organizational skills. * Able to work in a fast-paced environment, paying attention to accuracy and detail. * Knowledge of Microsoft Excel and Word.

Directs and coordinates kitchen operations, supervising food production associates to ensure quality and sanitation standards. Manages administrative tasks including scheduling, payroll, and inventory procurement.

Requires Red Seal Certification and post-secondary culinary education with at least three years of kitchen management experience. Must possess strong leadership skills and proficiency in food cost controls and presentation.

• Customer servicePreferred

Identified from the job description. Confirm important requirements above.

• Kitchen Management
• Food Production
• Staff Supervision
• Menu Development
• Food Sanitation
• Portion Control
• Inventory Management
• Recipe Standardization
• Customer Service
• Microsoft Excel
• Microsoft Word
• Interpersonal Communication
• Product Inspection
• Food Quality Assurance And Control
• Supervision
• Organizational Skills
• Red Seal Certification
• Cooking
• Food Services
• Food Safety And Sanitation
• Interpersonal Communications
• Operations
• Presentations
• Sanitation
• Scheduling

• Food & Beverage
• Hospitality
• Management & Leadership
• Trades
• Chef
• Chefs
• Chefs and Head Cooks

Minimum education

Professional degree

Minimum experience

2+ years

Posting language

English

Working hours

40 hours per week