Chef

• Work Term: Seasonal
• Work Language: English or French
• Hours: 40 hours per week
• Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
• Experience: 3 years to less than 5 years

Work site environment

• Hot

Work setting

• Staff accommodation provided
• Restaurant
• Urban area
• Bistro

Ranks of chefs

• Head chef

Tasks

• Estimate amount and costs of supplies and food items
• 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
• Requisition food and kitchen supplies
• Plan menus and ensure food meets quality standards
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food

Supervision

• 5-10 people

Certificates, licences, memberships, and courses 

• Cook Trade Certification

Cuisine specialties

• Canadian

Food specialties

• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Transportation/travel information

• Own transportation

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Physically demanding
• Attention to detail
• Standing for extended periods

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Organized

Screening questions

• Are you willing to relocate for this position?
• Do you have the above-indicated required certifications?

Health benefits

• Health care plan

Other benefits

• On-site housing options