chef

Overview Languages English Education Secondary (high) school graduation certificate or equivalent experience Experience 1 year to less than 2 years On site Work must be completed at the physical location. There is no option to work remotely. Responsibilities Tasks 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 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 Plan and direct food preparation and cooking activities of several restaurants 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 Employment groups This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups: Support for newcomers and refugees Supports newcomers and/or refugees with foreign credential recognition Support for youths Provides awareness training to employees to create a welcoming work environment for youth Support for Indigenous people Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers

The chef is responsible for planning and directing food preparation, creating new recipes, and ensuring food meets quality standards. They also supervise kitchen staff, manage food costs and inventory, and handle the recruitment and training of personnel.

Candidates must have a secondary school graduation certificate or equivalent experience. A minimum of 1 year to less than 2 years of relevant experience is required.

Identified from the job description. Confirm important requirements above.

• Food Cost Management
• Inventory Control
• Cooking Techniques
• Recipe Creation
• Kitchen Supervision
• Menu Planning
• Staff Training
• Staff Recruitment
• Food Quality Standards
• Food Preparation

• Food & Beverage
• Hospitality
• Management & Leadership

Minimum education

High school

Minimum experience

0+ years

Apply by

Aug 20, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level