head chef

Overview Languages English Education Secondary (high) school graduation certificate Experience 2 years to less than 3 years On site Work must be completed at the physical location. There is no option to work remotely. Responsibilities Tasks Estimate amount and costs of supplies and food items Maintain records of food costs, consumption, sales and inventory Analyze operating costs and other data Demonstrate new cooking techniques and new equipment to cooking staff 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 Supervision 5-10 people Experience and specialization Cuisine specialties Italian cuisine Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Physically demanding Attention to detail Standing for extended periods Personal suitability Leadership Flexibility Initiative Organized Team player Employment groups This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups: Support for persons with disabilities Provides awareness training to employees to create a welcoming work environment for persons with disabilities Support for newcomers and refugees Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees Support for youths Provides awareness training to employees to create a welcoming work environment for youth Support for Veterans Provides awareness training to employees to create a welcoming work environment for Veterans Support for mature workers Provides staff with awareness training to create a welcoming work environment for mature workers Supports for visible minorities Provides diversity and cross-cultural training to create a welcoming work environment for members of visible minorities

The Head Chef is responsible for supervising kitchen staff, planning menus, and ensuring food quality standards are met. They also manage food costs, inventory, and the training of cooks in preparation and presentation techniques.

Candidates must have a high school diploma and between 2 to 3 years of experience, specifically with Italian cuisine. The role requires leadership skills and the ability to work in a physically demanding, fast-paced environment.

• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Menu Planning
• Staff Supervision
• Food Cost Analysis
• Inventory Management
• Italian Cuisine
• Staff Training
• Recruitment
• Kitchen Management
• Food Presentation
• Quality Control

• Food & Beverage
• Hospitality
• Management & Leadership

Minimum education

High school

Minimum experience

2+ years

Apply by

Sep 2, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level