Chef

Role overview

Culinary and team operations

• Organize, cook, and manage the entire meal-production process.
• Supervise and coordinate the kitchen and service team, promoting teamwork and a positive collaborative atmosphere.
• Plan catering events and their execution, and ensure food-service quality and customer satisfaction.
• Optimize food and labor costs, place orders, and conduct monthly inventory.
• Manage employees and coordinate hourly employee payroll; develop and enforce job descriptions.
• Implement management, health, food-safety, and hygiene programs; implement marketing plans and handle administrative tasks.
• Respond to operational needs.

Qualifications

• Three to four years of food-service or catering experience and experience as a chef or sous chef.
• Diploma in catering management, dietetics, or institutional cooking, or equivalent experience.
• Catering experience is an asset; bilingualism is an asset.
• Very good leadership skills and a MAPAQ hygiene and safety certificate.
• Ability to design balanced menus for a corporate environment and mastery of hot, cold, and large-quantity cooking techniques.

Benefits

• Benefits listed include paid vacation, personal or flex days, health coverage, a matched self-directed pension plan, an employee assistance program, employee resource groups, discounts, educational assistance, and career development opportunities.

Pay range

• The stated pay range is $62,000 to $62,000; the description does not specify a pay cadence.