chef

Overview Languages English Education No degree, certificate or diploma 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 site environment Outdoors Wet/damp Noisy Odours Hot Cold/refrigerated Non-smoking Work setting Restaurant Ranks of chefs Chef Responsibilities Tasks Estimate amount and costs of supplies and food items Estimate labour costs Maintain records of food costs, consumption, sales and inventory Demonstrate new cooking techniques and new equipment to cooking staff Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Instruct cooks in preparation, cooking, garnishing and presentation of food 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 Consult with clients regarding weddings, banquets and specialty functions Plan and direct food preparation and cooking activities of several restaurants Plan menus and ensure food meets quality standards Recruit and hire staff Supervise activities of sous-chefs, specialist chefs, chefs and cooks Train staff in preparation, cooking and handling of food Supervision 16-20 people Experience and specialization Cuisine specialties Canadian Additional information Transportation/travel information Public transportation is available 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 Excellent oral communication Flexibility Initiative Organized Reliability Team player Benefits Health benefits Health care plan

The chef is responsible for planning menus, directing food preparation, and supervising a kitchen staff of 16-20 people. Key duties include managing food costs, inventory, and ensuring quality standards are met for regular and special functions.

Candidates must have 3 to 5 years of experience and be capable of working in a physically demanding, fast-paced environment. No formal degree or diploma is required, but leadership and strong interpersonal skills are essential.

• Health Benefits • Health Care Plan

• LeadershipPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Menu Planning
• Staff Supervision
• Food Cost Estimation
• Inventory Management
• Cooking Techniques
• Staff Training
• Recruitment
• Kitchen Management
• Canadian Cuisine
• Food Presentation
• Budgeting
• Leadership

• Food & Beverage
• Hospitality
• Management & Leadership

Minimum experience

2+ years

Apply by

Aug 29, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level