cook

Overview Languages French Education College/CEGEP Experience 3 years to less than 5 years On site Work must be completed at the physical location. There is no option to work remotely. Work setting Restaurant Responsibilities Tasks Plan menus and estimate food requirements for their realization Requisition food and kitchen supplies Prepare and cook complete meals or individual dishes and foods Prepare dishes for customers with food allergies or intolerances Inspect kitchens and food service areas Train staff in preparation, cooking and handling of food Order supplies and equipment Supervise kitchen staff and helpers Maintain inventory and records of food, supplies and equipment Clean kitchen and work areas Manage kitchen operations Experience and specialization Cuisine specialties Cantonese cuisine Szechuan Thai Vegetarian International Additional information Transportation/travel information Own vehicle Valid driver's licence Work conditions and physical capabilities Attention to detail Fast-paced environment Handling heavy loads Physically demanding Repetitive tasks Standing for extended periods Work under pressure Personal suitability Client focus Dependability Flexibility Judgement Organized Reliability Team player Time management Benefits Financial benefits Gratuities Other Benefits Free parking available

The cook is responsible for planning menus, preparing diverse international cuisines, and managing overall kitchen operations. This includes supervising staff, ordering supplies, and maintaining strict cleanliness and inventory records.

Candidates must have 3 to 5 years of experience and a college or CEGEP education. Proficiency in French and the ability to handle physically demanding tasks in a fast-paced environment are required.

• Gratuities • Free Parking

• Time managementPreferred
• TeamworkPreferred
• Food safetyPreferred
• Food preparationPreferred
• Inventory managementPreferred
• SupervisionPreferred

Identified from the job description. Confirm important requirements above.

• Menu Planning
• Food Preparation
• Kitchen Management
• Staff Training
• Inventory Management
• Cantonese Cuisine
• Szechuan Cuisine
• Thai Cuisine
• Vegetarian Cuisine
• International Cuisine
• Food Safety
• Time Management
• Teamwork
• Client Focus
• Budget Estimation
• Supervision

• Food & Beverage
• Hospitality
• Management & Leadership
• Trades

Minimum education

Professional degree

Minimum experience

2+ years

Apply by

Sep 27, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level