corporate chef

Overview Languages French Education Secondary (high) school graduation certificate or equivalent experience 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 setting Restaurant Ranks of chefs Chef 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 Instruct cooks in preparation, cooking, garnishing and presentation of food Supervise cooks and other kitchen staff Prepare and cook meals or specialty foods Requisition food and kitchen supplies Plan menus and ensure food meets quality standards Train staff in preparation, cooking and handling of food Additional information Security and safety Criminal record check Personal suitability Leadership Dependability Efficient interpersonal skills Flexibility Initiative Organized Reliability Team player Benefits Financial benefits Bonus Other Benefits Parking available Employment groups This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups: Support for newcomers and refugees Does not require Canadian work experience Support for youths Offers on-the-job training tailored to youth

The Corporate Chef is responsible for planning menus, managing food costs, and overseeing kitchen inventory. They also supervise and train cooking staff in food preparation, garnishing, and the use of new equipment.

Candidates must have a high school diploma or equivalent experience and between 2 to 3 years of relevant experience. Proficiency in French and strong leadership skills are required.

• Bonus • Parking available

• Sens de l’organisationSouhaitée
• LeadershipSouhaitée
• Gestion des stocksSouhaitée

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Cost Estimation
• Inventory Management
• Menu Planning
• Staff Training
• Kitchen Supervision
• Food Presentation
• Quality Control
• Leadership
• Interpersonal Skills
• Organization

• Food & Beverage
• Hospitality
• Management & Leadership
• Manufacturing

Formation minimale

Études secondaires

Expérience minimale

2+ ans

Postuler avant le

29 août 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Mid-Senior level