Education: Other trades certificate or diploma. or equivalent experience. Work setting: Staff accommodation provided. Room and board provided. Remote location. Hotel, motel, resort. Ranks of chefs: Chef. Sous-chef. Tasks: Maintain records of food costs, consumption, sales and inventory. Analyze operating costs and other data. 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. Requisition food and kitchen supplies. Arrange for equipment purchases and repairs. Plan and direct food preparation and cooking activities of several restaurants. 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. Food specialties: Bakery goods and desserts. Eggs and dairy. Fish and seafood. Meat, poultry and game. Stocks, soups and sauces. Vegetables, fruits, nuts and mushrooms. Security and safety: Criminal record check. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Attention to detail. Standing for extended periods. Bending, crouching, kneeling. Personal suitability: Dependability. Efficient interpersonal skills. Excellent oral communication. Flexibility. Initiative. Organized. Reliability. Team player. Employment terms options: Early morning. Evening. Shift. Morning. Experience: Experience an asset. Employment terms options: To be determined. Day. Weekend. Overtime available. Financial benefits: Bonus. Gratuities. Other benefits: Free parking available. On-site amenities. On-site housing options. On-site recreation and activities. Transportation provided by employer.