Education: No degree, certificate or diploma. Work setting: Restaurant. Rural area. Bar. Willing to relocate. Relocation costs not covered by employer. Ranks of chefs: Executive chef. Head chef. Chef. Sous-chef. Tasks: Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. 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. Requisition food and kitchen supplies. Plan menus and ensure food meets quality standards. Prepare dishes for customers with food allergies or intolerances. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Leading/instructing individuals. Employment terms options: Evening. Experience: 2 years to less than 3 years. Employment terms options: Flexible hours. Morning. Day. Weekend. Financial benefits: Bonus. Gratuities.