Chef

Job summary

The Chef will oversee food preparation, menu development, and catering events while managing staff and ensuring compliance with health and safety regulations. They are responsible for maintaining positive client relationships and controlling food and labor costs.

Job details

Now, if you were to come on board as one of our Chef's, we’d ask you to do the following for us: * Participate in all phases of food preparation, menu planning, and development. * Help with all catering/conference events on site. * Assist in production, hiring, employee training, staff scheduling, associate supervising, as well as addressing and resolving employee relation issues. * Ensure positive client relationships and satisfaction. * Be responsible for directly managing associates. * Ensure the unit has strict compliance with the Compass Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations. * Ensure Hazard Analysis and Critical Control Point (HACCP) standards are followed in the food preparation process. Think you have what it takes to be our Chef? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role. * Three years of culinary experience and strong supervisory skills, capable of motivating, leading and developing associates. * Sound knowledge of financial management including the ability to control food and labour costs. * Creative ability to apply current trendy food items and presentations to food service operations. * Catering and banquet experience. * Hard-working, hands-on team player. * Excellent communication skills (written and verbal). * Able to work in a fast-paced environment with changing work priorities. * Experience working with Microsoft Office (Word and Excel) and feel comfortable learning new programs. * The ability to work independently. * You would be a preferred candidate if you have Red Seal culinary certification.

What you’ll do

The Chef will oversee food preparation, menu development, and catering events while managing staff and ensuring compliance with health and safety regulations. They are responsible for maintaining positive client relationships and controlling food and labor costs.

Requirements

Candidates must have at least three years of culinary experience, strong supervisory skills, and sound financial management knowledge. Proficiency in Microsoft Office and a Red Seal culinary certification are considered strong assets.

Listed skills

• Teamwork · Preferred
• Problem solving · Preferred
• Leadership · Preferred
• Food safety · Preferred
• Food preparation · Preferred
• Microsoft Office · Preferred
• Communication Skills · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Food preparation
• Menu planning
• Catering
• Supervisory skills
• Financial management
• Staff scheduling
• Employee training
• HACCP
• Communication skills
• Microsoft Office
• Teamwork
• Leadership
• Food safety
• Inventory management
• Problem solving
• Menu Planning
• Employee Relations
• Supervision
• Strong Work Ethic
• Microsoft Word
• Microsoft Excel
• Communication
• Training And Development
• Food Services
• Occupational Safety And Health
• Financial Management
• Food Preparation
• Hazard Analysis And Critical Control Points (HACCP)
• Hazard Analysis
• Operations
• Presentations
• Quality Assurance
• Workplace Hazardous Materials Information Systems
• Scheduling

Job areas

• Food & Beverage
• Management & Leadership
• Hospitality
• Chef
• Chefs
• Chefs and Head Cooks