Career Details

Head Chef

Summary

The Head Chef oversees the Banquet and outside caterings throughout the kitchen. The Head Chef supervises the staff of the kitchen, participates in the training and development of staff, and provides performance appraisals and disciplinary action. The Head Chef also determines the menu changes, equipment and ingredients that are necessary, and handles special menu requests. He/she manages the kitchen staff in compliance with all health and safety regulations by ensuring adherence to sanitary and safe food handling guidelines at all times.

Requirements
• High School Diploma or equivalent required.
• Culinary Education Trade Papers, Red Seal or equivalent required.
• Certifications as required to comply with provincial regulations.
• Food Safe Certification.
• Minimum of 18 years of age to handle alcoholic beverages.
• Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.
• Ability to provide legible communication.
• Ability to compute basic mathematical calculations.
• Minimum of 3 years’ experience in a Head Chef position in a high volume and upscale environment.
• Minimum of 8 years’ combined experience in the trade of cooking.
• Thorough background in banquets, fine dining, and catering.
• Background in culinary competitions is beneficial.
• Food and beverage culinary management experience with demonstrated leadership.
• Extensive knowledge of food handling and sanitation standards.
• Understanding of purchasing and maintenance of kitchen equipment.
• Understanding of Restaurant, Bar/Lounge, Room Service, Banquet and Catering operational procedures.
• Effective decision making skills.
• Strong problem solving skills.
• Financial management skills e.g., ability to understand and manage operating budgets, forecasting and scheduling.
• Ability to acquire and maintain relationships e.g., associates, customers, vendors.
• Knowledge of overall operations as they affect kitchen and related areas.
• Effective influence skills.
• Ability to effectively manage labour productivity.
• Strongly demonstrated creativity in all areas relating to food.
• Excellent communication and interpersonal skills.
• Self motivated, with a positive attitude and a consistent display of professionalism.
• Computer literate with MS Office applications.
• Innovative, detail oriented, and quality conscious.
• Ability to recognize, influence, and follow foodservice trends in preparation and presentation.
• Ability to exert physical effort in transporting equipment and wares.
• Ability to endure abundant physical movements in carrying out job duties.

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