second chef

Education: Other trades certificate or diploma Experience: 2 years to less than 3 years Cooking and related culinary arts, general Foodservice systems administration/management Tasks Estimate amount and costs of supplies and food items Estimate labour costs Maintain records of food costs, consumption, sales and inventory Supervise cooks and other kitchen staff Prepare and cook meals or specialty foods Plan and direct food preparation and cooking activities of several restaurants Recruit and hire staff Train staff in preparation, cooking and handling of food Employment terms options Evening Employment terms options Flexible hours Day Weekend Work Term: Permanent Work Language: English or French Hours: 30 to 40 hours per week