Second Chef

Job summary

Plan and direct food preparation and cooking activities, develop recipes and menus, and prepare meals and specialty dishes for regular service and events. Supervise, recruit, and train kitchen staff while managing supplies, costs, food quality, and dietary requirements.

Job details

Overview Languages French Education College/CEGEP or equivalent experience Experience 5 years or more 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 Analyze operating costs and other data Demonstrate new cooking techniques and new equipment to cooking staff Create new recipes Instruct cooks in preparation, cooking, garnishing and presentation of food Prepare and cook complete meals and specialty foods for events such as banquets 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 Prepare dishes for customers with food allergies or intolerances Recruit and hire staff Train staff in preparation, cooking and handling of food Additional information Work conditions and physical capabilities Work under pressure Attention to detail Standing for extended periods Personal suitability Leadership Dependability Efficient interpersonal skills Excellent oral communication Flexibility Initiative Organized Reliability Team player Benefits Health benefits Disability benefits Health care plan Paramedical services coverage Financial benefits Group insurance benefits Life insurance Pension plan Registered Retirement Savings Plan (RRSP) Long term benefits Long-term care insurance Other Benefits Deferred Profit Sharing Plan (DPSP)

What you’ll do

Plan and direct food preparation and cooking activities, develop recipes and menus, and prepare meals and specialty dishes for regular service and events. Supervise, recruit, and train kitchen staff while managing supplies, costs, food quality, and dietary requirements.

Requirements

Requires a college/CEGEP education or equivalent experience and at least five years of experience. The role also calls for leadership, communication, organization, reliability, flexibility, and the ability to work under pressure while standing for extended periods.

Benefits

• Disability Benefits
• Health Care Plan
• Paramedical Services Coverage
• Group Insurance Benefits
• Life Insurance
• Pension Plan
• Registered Retirement Savings Plan (RRSP)
• Long-Term Care Insurance
• Deferred Profit Sharing Plan (DPSP)

Listed skills

• Teamwork · Preferred
• Organization · Preferred
• Leadership · Preferred
• Food preparation · Preferred
• Cooking · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Food Preparation
• Cooking
• Menu Planning
• Recipe Development
• Kitchen Staff Supervision
• Staff Recruitment
• Staff Training
• Food Cost Estimation
• Operating Cost Analysis
• Food Quality Control
• Food Allergy Accommodation
• Leadership
• Oral Communication
• Organization
• Dependability
• Teamwork

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership