Work setting

• Restaurant

Ranks of chefs

• Executive chef

Responsibilities

Tasks

• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Estimate food requirements and food and labour costs
• Plan and direct food preparation and cooking activities of several restaurants
• 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
• Leading/instructing individuals

Supervision

• 3-4 people

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking

Personal suitability

• Leadership
• Excellent oral communication
• Initiative
• Organized
• Reliability
• Team player

Benefits

Health benefits

• Dental plan
• Health care plan
• Vision care benefits

Other benefits

• Free parking available
• Learning/training paid by employer