second chef à Baie-Saint-Paul

Work Term: Permanent Work Language: French Hours: 40 hours per week Education: College/CEGEP Experience: 3 years to less than 5 years Work site environment Hot Work setting Restaurant Hotel, motel, resort Bakery Ranks of chefs Sous-chef Tasks Estimate amount and costs of supplies and food items Analyze operating costs and other data Demonstrate new cooking techniques and new equipment to cooking staff Create new recipes Prepare and cook complete meals and specialty foods for events such as banquets 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 Arrange for equipment purchases and repairs Consult with clients regarding weddings, banquets and specialty functions Plan and direct food preparation and cooking activities of several restaurants Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Recruit and hire staff Train staff in preparation, cooking and handling of food Leading/instructing individuals Supervision 1 to 2 people Certificates, licences, memberships, and courses Cook Trade Certification Screening questions Do you have experience working in this field? Do you have the required certifications listed in the job posting? Government programs Recognized employer Employment terms options Evening Shift Employment terms options Morning Day Weekend Health benefits Dental plan Disability benefits Health care plan Financial benefits Gratuities Group insurance benefits Long term benefits Long-term care insurance Other benefits Free parking available Learning/training paid by employer On-site housing options Parking available Wellness program Support for youths Participates in a government or community program or initiative that supports youth employment Offers on-the-job training tailored to youth Provides awareness training to employees to create a welcoming work environment for youth