Education: Secondary (high) school graduation certificate. Work setting: Hotel, motel, resort. Ranks of chefs: Head chef. Tasks: Estimate amount and costs of supplies and food items. Maintain records of food costs, consumption, sales and inventory. 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. Requisition food and kitchen supplies. Arrange for equipment purchases and repairs. 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. Supervision: Staff in various areas of responsibility. Cuisine specialties: Canadian. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Personal suitability: Leadership. Dependability. Initiative. Organized. Reliability. Team player. Employment terms options: Evening. Experience: 2 years to less than 3 years. Employment terms options: Day. Weekend. Financial benefits: Registered Retirement Savings Plan (RRSP). Other benefits: Other benefits. Support for youths: Offers mentorship, coaching and/or networking opportunities for youth. Provides awareness training to employees to create a welcoming work environment for youth.