Education: No degree, certificate or diploma. Ranks of chefs: Sous-chef. Tasks: Estimate amount and costs of supplies and food items. Estimate labour costs. 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 food on a regular basis, or for special guests or functions. Prepare and cook meals or specialty foods. Plan menus and ensure food meets quality standards. Prepare dishes for customers with food allergies or intolerances. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Leading/instructing individuals. May work in a team with shared supervisory responsibilities. Ensure that food and service meet quality control standards. Food safety/handling skills. Motivate staff. Certificates, licences, memberships, and courses : Cook Trade Certification. Canadian Federation of Chefs and Cooks certification. Safe Food Handling certificate. Cook Red Seal Certificate. Weight handling: Up to 23 kg (50 lbs). Personal suitability: Leadership. Dependability. Efficient interpersonal skills. Excellent oral communication. Flexibility. Initiative. Organized. Reliability. Team player. Time management. Screening questions: 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 meet the language requirements listed in the job posting for the position (English or French)?. Employment terms options: Early morning. Evening. Morning. Experience: 5 years or more. Employment terms options: Night. Day. Weekend. Overtime available.