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
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