Chef (NOC 62200)
Blue Cilantro 555 Inc. DBA Baton Rouge
Location: 9816 107 Steet, Grande Prairie, ABT8V 8E7
Vacancies: 2
Salary: $56,200 per annum
Terms of employment: Permanent employment, Full time: 30 hours per Week
Employment conditions: Candidate must be flexible to work any assigned shift as the work demands including morning, day, Evening, Weekends, holidays.
Start date: Starts as soon as possible
Benefits: Entitled to a free uniform, be a part of the tip pool, shall also be entitled to duty meal discounts.
Languages: English
Education: Completion of Secondary School
Experience: 3 years to less than 5 years of professional cooking experience with some supervisory experience
Credentials: Food Safe Level 1 (can be obtained and provide within 3 weeks of commencing employment
Work Conditions and Physical Capabilities: Fast-paced environment, Work under pressure, Tight deadlines, handling heavy loads, Attention to detail, Combination of sitting, standing, walking, Standing for extended periods
Personal Suitability: Leadership, Dependability, Efficient interpersonal skills, Flexibility, Initiative, Organized, Reliability, Team player
Responsibilities:
· Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
· Prepare dishes for customers with food allergies or intolerances.
· Prepare and cook food on a regular basis, or for special guests or functions.
· Create decorative food displays for special events such as banquets.
· Instruct cooks in preparation, cooking, garnishing and presentation of food.
· Coordinates and controls kitchen helpers in food storage (e.g. maintaining tidiness, following the first in – first out principle).
· Conducts, coordinates and supervises inventories.
· Monitors material consumption and communicates to Executive chef required food ordering, and equipment status on a daily basis to satisfy the daily production plan.
· Participates in the development of food products and menus as needed for menu presentations.
· Must be aware of content in catering manual.
· Executes countermeasures in the production in case of customer complaints.
· Supports training of kitchen staff on preparation, cooking and handling of food and Guide, motivate and develop the subordinate employees.
· Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis regulations are adhered to.
· Maintains and monitors quality, conducts quality control checks according to health regulations.
· Conducts quality checks of goods received.
· Monitors and ensures compliance with recipe specifications.
· Ensure that the area of responsibility is properly organized.
· Teach and train staff of production and presentation changes to menu items.
· Ensures kitchen is clean and sanitary and is in compliance with all federal, provincial and local laws, including health and safety, ESA and Human Rights.
· Performs other related duties as assigned or requested by supervisor or management.
How to apply
When applying, please mention the location and the position you are applying for. Include Cover letter, References attesting experience, Letter of recommendation, and Highest level of education and name of institution where it was completed
By mail: Baton Rouge, 9816 107 Steet, Grande Prairie, ABT8V 8E7
E-mail: bluecilantrohire@gmail.com