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. Work site environment Wet/damp Noisy Odours Hot Cold/refrigerated Work setting Restaurant 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 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 Prepare and cook meals or specialty foods Requisition food and kitchen supplies Arrange for equipment purchases and repairs Consult with clients regarding weddings, banquets and specialty functions Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Recruit and hire staff Supervise activities of sous-chefs, specialist chefs, chefs and cooks Train staff in preparation, cooking and handling of food Leading/instructing individuals Supervision 11-15 people Experience and specialization Cuisine specialties Korean Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Handling heavy loads Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Bending, crouching, kneeling Personal suitability Leadership Dependability Efficient interpersonal skills Flexibility Organized Reliability Team player Benefits Financial benefits Gratuities

The chef is responsible for overseeing kitchen operations, including menu planning, recipe creation, and supervising a team of 11-15 kitchen staff. Key duties include managing food costs, inventory, and preparing specialty Korean meals for regular service and special events.

Candidates must have a high school diploma and between 2 to 3 years of experience in a professional kitchen. Specialization in Korean cuisine and the ability to work in a physically demanding, fast-paced environment are required.

• Gratuities

• Food safetyPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Korean Cuisine
• Menu Planning
• Staff Supervision
• Food Costing
• Inventory Management
• Recipe Creation
• Kitchen Management
• Food Safety
• Banqueting
• Staff Training
• Recruitment
• Budget Estimation

• Food & Beverage
• Hospitality
• Management & Leadership

Minimum education

High school

Minimum experience

2+ years

Apply by

Sep 24, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level