second chef

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)

The second chef is responsible for planning menus, managing food costs, and supervising kitchen staff to ensure quality standards. They oversee the preparation and cooking of meals for regular service and special events while training staff in culinary techniques.

Candidates must have at least 5 years of experience and a college/CEGEP education or equivalent. Proficiency in French and the ability to work under pressure in a physical kitchen environment are required.

• Health 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)

• LeadershipPreferred

Identified from the job description. Confirm important requirements above.

• Menu Planning
• Cost Estimation
• Kitchen Management
• Staff Training
• Recipe Creation
• Food Presentation
• Banqueting
• Staff Recruitment
• Quality Control
• Allergy Management
• Leadership
• Interpersonal Skills

• Hospitality
• Food & Beverage
• Management & Leadership
• Manufacturing

Minimum education

College diploma

Minimum experience

5+ years

Apply by

Aug 30, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level