Tasks

• Maintain records of food costs, consumption, sales and inventory
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Estimate food requirements and food and labor costs
• Plan menus and ensure food meets quality standards
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food
• Transportation/travel information
• Public transportation is available
• Personal suitability
• Efficient interpersonal skills
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

Work Term:

• Permanent

Work Language:

• English

Hours:

• 40 hours per week

Education:

• Secondary (high) school graduation certificate

Experience:

• 1 year to less than 2 years

Work setting

• Relocation costs covered by employer