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Chef Jobs in Canada

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Chef at Compass Group Canada
Etobicoke, ON, Canada - Full Time
Skills Needed
Microsoft Excel, Secondary Education, Operations, It, Qsr, Presentations
Specialization
Culinary or related studies
Qualification
Diploma
Sous Chef at The Lake Louise Ski Area Ltd
Lake Louise, Alberta, Canada - Full Time
Skills Needed
Supervision, Training, Departmental Development, Employee Coaching, Performance Appraisals, Disciplinary Action, Health And Safety Compliance, Food Handling Guidelines, Kitchen Operations Management, Staff Supervision, Menu Development, Product Ordering, Staff Scheduling, Communication, Leadership, Problem Solving
Specialization
Candidates must possess a minimum of 3-4 years of supervisory experience in the culinary field, holding a Red Seal or equivalent professional designation, and be certified in HACCP and food safety. Essential qualifications include demonstrated ability to manage a team of over 20 staff, experience across fine dining, buffet, and après styles, creativity in menu development, and strong financial management and computer skills.
Experience Required
Minimum 2 year(s)
Sous Chef at Westmont Hospitality Group
Whistler, British Columbia, Canada - Full Time
Skills Needed
Butchery, Inventory Control, Scheduling, Food Costing, Administrative Skills, Computer Skills, Communication Skills, Mentoring, Training, Leadership, Menu Development, Food Safety, Expediting, Procurement, Staff Supervision
Specialization
Requires over 7 years of culinary experience, including 3 years in fine dining, banquets, and buffets. A Food Safe level 2 certificate is required, while a Red Seal certification and first aid certificate are preferred.
Experience Required
Minimum 5 year(s)
Commis 1 Chef at Naturally Pacific Resort
Campbell River, British Columbia, Canada - Full Time
Skills Needed
Culinary Arts, Food Preparation, Food Safety, Hygiene Standards, Menu Execution, Teamwork, Communication, Organization, Attention To Detail, Time Management, Kitchen Maintenance, Temperature Logging
Specialization
Candidates should have previous kitchen experience and a strong willingness to learn new culinary skills. A culinary degree or apprenticeship and valid Food Safe Certification are considered assets for this role.
Experience Required
Minimum 2 year(s)
Executive Chef at Compass Group
Saskatoon, Saskatchewan, Canada - Full Time
Skills Needed
Catering, Client Relationship Management, Menu Development, Haccp, Health And Safety Policies, Staff Supervision, Kitchen Cleanliness, Quality Assurance, Whmis, Leadership, High Volume Catering, Food Trends, Ms Outlook, Ms Word, Ms Excel, Communication
Specialization
Candidates must possess a minimum of five years of Chef experience with a strong catering background, including three years of leadership experience, and proven ability to manage high-volume projects. Essential requirements include creativity in applying food trends, passion for quality, strong detail orientation, excellent communication skills, and proficiency with MS Office applications.
Experience Required
Minimum 5 year(s)
Chef de Partie at University of Saskatchewan
Saskatoon, Saskatchewan, Canada - Full Time
Skills Needed
Culinary Arts, Team Leadership, Menu Development, Recipe Development, Food Safety, Catering, Event Management, Staff Supervision, Food Costing, Communication, Problem Solving, Multitasking, Sanitation, Mentoring, Customer Service, High Volume Production
Specialization
Candidates must hold a Red Seal Journeyman’s Cook Certificate, a Food Safe Certificate, and a WHIMIS Certificate. A minimum of 5 years of culinary experience in a full-service operation and 2 years of supervisory experience are required.
Experience Required
Minimum 5 year(s)
Chef de Partie at 3G4 Archive Hospitality
Toronto, Ontario, Canada - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Team Supervision, Menu Development, Food Hygiene, Health And Safety, Portion Control, Waste Control, Inventory Management, Food Presentation, Training, Mentoring
Specialization
Requires at least 5 years of kitchen experience in a cook role and a passion for culinary arts. Candidates should be versed in food safety (Food Safe Level 1 preferred) and able to meet physical demands including lifting 50 pounds.
Experience Required
Minimum 5 year(s)
Chef De Partie at Easton's Group of Hotels Inc.
Kingston, Ontario, Canada - Full Time
Skills Needed
Culinary Professional, Leadership, Creativity, Teamwork, Mentoring, Sanitation, Inventory Management, Collaboration, Supervision, Problem Solving
Specialization
The ideal candidate is a dedicated culinary professional with proven experience in a similar role, possessing strong leadership skills and the ability to work with minimal supervision. A passion for excellence, creativity, and commitment to Marriott’s high standards are essential.
Experience Required
Minimum 2 year(s)
Chef de Partie at Westmont Hospitality Group
Whistler, British Columbia, Canada - Full Time
Skills Needed
Culinary Arts, Meat And Fish Butchery, Kitchen Supervision, Inventory Control, Food Preparation, Team Leadership, Knife Handling, Menu Planning, Food Safety, Cost Control, Expediting, Staff Training, Buffet Coordination, Procurement, Communication, Problem Solving
Specialization
Requires a minimum of 3 years of culinary experience, a valid Food Safe certification, and proficiency in butchery and knife skills. A formal culinary diploma or Red Seal qualification is strongly encouraged.
Experience Required
Minimum 2 year(s)
Executive Chef at Rise Real Estate
Quinte West, Ontario, Canada - Full Time
Skills Needed
Menu Planning, Culinary Technique, Kitchen Operation, Cost Control, Financial Strategy, P&L Management, Team Mentoring, Recipe Development, Inventory Management, Staff Scheduling, Recruitment, Vendor Management, Executive Committee Collaboration, Food Safety, Cost Effective Solutions, Business Acumen
Specialization
Candidates must have a minimum of five years of experience as an Executive Chef, demonstrating a balance of creative and organizational skills with strong business acumen regarding P&L statements. Essential requirements include the ability to mentor staff, maintain high culinary standards, and possess professional proficiency in the English language.
Experience Required
Minimum 5 year(s)
Chef de Partie at Concord Hospitality Enterprises
Calgary, Alberta, Canada - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Knife Skills, Team Leadership, Menu Production, Portion Control, Equipment Maintenance, Communication, Collaboration, Time Management, Physical Stamina
Specialization
Requires a Red-Seal certified culinary professional with at least one year of experience in a high-end downtown operation and FoodSafe certification. Candidates must possess strong knife skills, leadership abilities, and the physical capacity to lift up to 40 pounds.
Experience Required
Minimum 2 year(s)
Chef de Partie at Island Lake Lodge
Fernie, British Columbia, Canada - Full Time
Skills Needed
Culinary Techniques, Food Safety, Smoking, Curing, Pickling, Fermenting, Kitchen Organization, Collaboration, Consistency, Quality Control
Specialization
Requires a strong culinary foundation and a proactive, organized work style. A culinary diploma and Food Safe certification are considered assets.
Experience Required
Minimum 2 year(s)
Chef de Partie at MERANI HOSPITALITY
Niagara Falls, Ontario, Canada - Full Time
Skills Needed
Classical French Cuisine, Dessert Cookery, Pastry Cookery, Vegetable Preparation, Meat Cookery, Fish Cookery, Appetizer Preparation, Kitchen Sanitation, Menu Item Preparation, Food Safety, Team Collaboration, Time Management, Professionalism
Specialization
Candidates must have experience in classical French cuisine and a strong background in various cooking techniques including meat, fish, and vegetable preparation. A high school diploma or equivalent is required, along with the ability to work in a fast-paced, professional kitchen environment.
Experience Required
Minimum 2 year(s)
Chef- Services at Civeo Career Site
Hamilton, Ontario, Canada - Full Time
Skills Needed
Kitchen Management, Team Leadership, Menu Planning, Budgeting, Inventory Management, Customer Service, Food Safety, Payroll Management, Microsoft Office, Problem Solving, Communication, Analytical Skills
Specialization
Requires an Inter-provincial Red Seal Cook designation, valid Food Safety certification, and Standard First Aid. Candidates need 3-6 years of supervisory experience and the ability to work in a unionized environment.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at Aparium Hotel Group
Quinte West, Ontario, Canada - Full Time
Skills Needed
Menu Planning, Culinary Operations, Team Leadership, Mentoring, Food Cost Control, Operational Metrics, P&L Management, Staff Recruitment, Staff Training, Inventory Management, Pasta Preparation, Fine Dining, Communication, Critical Thinking, Microsoft Excel, Microsoft Word
Specialization
Candidates must have at least five years of experience in culinary leadership roles, preferably within hotels or fine dining environments. Proficiency in operational metrics, strong culinary technique, and the ability to mentor staff are essential requirements for this position.
Experience Required
Minimum 5 year(s)
Chef - Services at Civeo Career Site
Fort McMurray, Alberta, Canada - Full Time
Skills Needed
Cooking, Kitchen Management, Staff Supervision, Operational Efficiency, Guest Wellbeing, Community Building
Specialization
The successful candidate must be an experienced Chef capable of managing kitchen operations and staff within a remote workforce lodge setting. This position requires working on a rotation basis of 20 days on and 10 days off.
Experience Required
Minimum 2 year(s)
Chef caissier - Chef caissière at Patrick Morin
Saint-Eustache, Quebec, Canada - Full Time
Skills Needed
Team Leadership, Customer Service, Staff Training, Inventory Control, Communication, Collaboration, Problem Solving, Adaptability, Professionalism, Conflict Resolution, Cash Handling, Operations Management
Specialization
Candidates must have at least 5 years of experience as a cashier and a minimum of 6 months in team management. Proficiency in French and familiarity with the Ogasys system are considered assets.
Experience Required
Minimum 5 year(s)
Chef / Sous Chef - JOEY Mayfield at JOEY Restaurant Group
Edmonton, Alberta, Canada - Full Time
Skills Needed
Leadership, People Development, Operations Management, Culinary Leadership, Team Building, Coaching, Recruiting, Hiring, Retention, Strategic Planning, Product Quality Assurance, Profit Management, Pnl Management, Budgeting, Forecasting, Food Safety
Specialization
Candidates must possess 1-3+ years of industry experience in a Culinary Leadership role, demonstrating a proven ability to develop, coach, and inspire a high-performing team. Essential requirements include proficiency in proactive recruiting, hiring, and retention, exposure to PNL management (budgeting/forecasting), high attention to detail regarding product quality, and holding Food Safe and Health & Safety Certifications.
Experience Required
Minimum 2 year(s)
Kitchen Sous Chef at Century Casinos Inc
St. Albert, Alberta, Canada - Full Time
Skills Needed
Kitchen Supervision, Food Preparation, Staff Training, Performance Management, Customer Service, Problem Solving, Inventory Management, Health And Safety Compliance, Menu Planning, Leadership, Time Management, Culinary Techniques
Specialization
Requires at least one year of recent experience in a supervisory and cooking role, preferably in hospitality or gaming. Must hold a Journeyman Chef Certificate, Red Seal, Food Safe Certificate, and ProServe.
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Fredericton, New Brunswick, Canada - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budget Management, Quality Control, Team Leadership, Guest Relations, Performance Management, Purchasing, Inventory Control, Coaching, Training, Conflict Resolution
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts/Hospitality with 4 years of experience. Strong leadership, communication, and financial management skills are required to oversee kitchen staff and property operations.
Experience Required
Minimum 5 year(s)
Chef at Compass Group Canada
Etobicoke, ON, Canada -
Full Time

Start Date

Immediate

Expiry Date

08 Apr, 09

Salary

0.0

Posted On

23 Sep, 19

Experience

0 year(s) or above

Remote Job

No

Telecommute

No

Sponsor Visa

No

Skills

Microsoft Excel, Secondary Education, Operations, It, Qsr, Presentations

Industry

Description

Job Description
Location: Etobicoke
Imagine creating a place where tomorrow’s leaders, big thinkers, and dreamers gather. Join us and know that you make it possible for others to learn, grow, and discover. Because of what we do, students and faculty share so much more than a meal. And that’s why this is so much more than a job.
Why work with Chartwells? We are a member of Compass Group Canada, the leading foodservice and support services company. We cater to Generation Z on college campuses and upcoming K-12 generations. We offer dining programs and solutions that fit the unique needs of today’s students. Join our commitment to providing responsible, healthy-eating solutions.

Now, if you were to come on board as one of our Chefs, we’d ask you to do the following for us:

  • Direct and supervise all aspects of food production and services.
  • Be accountable for menu planning, staffing, scheduling, client and customer relationship building.
  • Take responsibility for daily operations, such as preparation, cooking, presentation and administration of feeding students and staff.
  • Oversee all food, labour, and overhead costs.
  • Be responsible for occasional catering events.
  • Perform administrative duties that include completion of weekly purchase summaries, scheduling associates for events, inventory controls, and daily production meetings and records.
  • Ensure strict compliance with the Compass Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.

Qualifications

Think you have what it takes to be our Chef? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role.

  • Post-secondary education in culinary or related studies.
  • Three years of kitchen management experience, preferably in a University or College environment.
  • Creative ability to apply trendy food items and presentations to operations.
  • Excellent interpersonal, communication, and organizational skills.
  • Able to work in a fast-paced environment, paying attention to accuracy and detail.
  • Willingness to accommodate a flexible work schedule (including weekends).
  • Capable of performing administrative duties.
  • Knowledge of Microsoft Excel and Word.
  • Red Seal Certificate and experience working in Quick Service Restaurants (QSR) preferred

Additional Information
nul
Responsibilities
  • Post-secondary education in culinary or related studies.
  • Three years of kitchen management experience, preferably in a University or College environment.
  • Creative ability to apply trendy food items and presentations to operations.
  • Excellent interpersonal, communication, and organizational skills.
  • Able to work in a fast-paced environment, paying attention to accuracy and detail.
  • Willingness to accommodate a flexible work schedule (including weekends).
  • Capable of performing administrative duties.
  • Knowledge of Microsoft Excel and Word.
  • Red Seal Certificate and experience working in Quick Service Restaurants (QSR) preferre
Chef at Compass Group Canada
Etobicoke, ON, Canada - Full Time
Skills Needed
Microsoft Excel, Secondary Education, Operations, It, Qsr, Presentations
Specialization
Culinary or related studies
Qualification
Diploma
Sous Chef at The Lake Louise Ski Area Ltd
Lake Louise, Alberta, Canada - Full Time
Skills Needed
Supervision, Training, Departmental Development, Employee Coaching, Performance Appraisals, Disciplinary Action, Health And Safety Compliance, Food Handling Guidelines, Kitchen Operations Management, Staff Supervision, Menu Development, Product Ordering, Staff Scheduling, Communication, Leadership, Problem Solving
Specialization
Candidates must possess a minimum of 3-4 years of supervisory experience in the culinary field, holding a Red Seal or equivalent professional designation, and be certified in HACCP and food safety. Essential qualifications include demonstrated ability to manage a team of over 20 staff, experience across fine dining, buffet, and après styles, creativity in menu development, and strong financial management and computer skills.
Experience Required
Minimum 2 year(s)
Sous Chef at Westmont Hospitality Group
Whistler, British Columbia, Canada - Full Time
Skills Needed
Butchery, Inventory Control, Scheduling, Food Costing, Administrative Skills, Computer Skills, Communication Skills, Mentoring, Training, Leadership, Menu Development, Food Safety, Expediting, Procurement, Staff Supervision
Specialization
Requires over 7 years of culinary experience, including 3 years in fine dining, banquets, and buffets. A Food Safe level 2 certificate is required, while a Red Seal certification and first aid certificate are preferred.
Experience Required
Minimum 5 year(s)
Commis 1 Chef at Naturally Pacific Resort
Campbell River, British Columbia, Canada - Full Time
Skills Needed
Culinary Arts, Food Preparation, Food Safety, Hygiene Standards, Menu Execution, Teamwork, Communication, Organization, Attention To Detail, Time Management, Kitchen Maintenance, Temperature Logging
Specialization
Candidates should have previous kitchen experience and a strong willingness to learn new culinary skills. A culinary degree or apprenticeship and valid Food Safe Certification are considered assets for this role.
Experience Required
Minimum 2 year(s)
Executive Chef at Compass Group
Saskatoon, Saskatchewan, Canada - Full Time
Skills Needed
Catering, Client Relationship Management, Menu Development, Haccp, Health And Safety Policies, Staff Supervision, Kitchen Cleanliness, Quality Assurance, Whmis, Leadership, High Volume Catering, Food Trends, Ms Outlook, Ms Word, Ms Excel, Communication
Specialization
Candidates must possess a minimum of five years of Chef experience with a strong catering background, including three years of leadership experience, and proven ability to manage high-volume projects. Essential requirements include creativity in applying food trends, passion for quality, strong detail orientation, excellent communication skills, and proficiency with MS Office applications.
Experience Required
Minimum 5 year(s)
Chef de Partie at University of Saskatchewan
Saskatoon, Saskatchewan, Canada - Full Time
Skills Needed
Culinary Arts, Team Leadership, Menu Development, Recipe Development, Food Safety, Catering, Event Management, Staff Supervision, Food Costing, Communication, Problem Solving, Multitasking, Sanitation, Mentoring, Customer Service, High Volume Production
Specialization
Candidates must hold a Red Seal Journeyman’s Cook Certificate, a Food Safe Certificate, and a WHIMIS Certificate. A minimum of 5 years of culinary experience in a full-service operation and 2 years of supervisory experience are required.
Experience Required
Minimum 5 year(s)
Chef de Partie at 3G4 Archive Hospitality
Toronto, Ontario, Canada - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Team Supervision, Menu Development, Food Hygiene, Health And Safety, Portion Control, Waste Control, Inventory Management, Food Presentation, Training, Mentoring
Specialization
Requires at least 5 years of kitchen experience in a cook role and a passion for culinary arts. Candidates should be versed in food safety (Food Safe Level 1 preferred) and able to meet physical demands including lifting 50 pounds.
Experience Required
Minimum 5 year(s)
Chef De Partie at Easton's Group of Hotels Inc.
Kingston, Ontario, Canada - Full Time
Skills Needed
Culinary Professional, Leadership, Creativity, Teamwork, Mentoring, Sanitation, Inventory Management, Collaboration, Supervision, Problem Solving
Specialization
The ideal candidate is a dedicated culinary professional with proven experience in a similar role, possessing strong leadership skills and the ability to work with minimal supervision. A passion for excellence, creativity, and commitment to Marriott’s high standards are essential.
Experience Required
Minimum 2 year(s)
Chef de Partie at Westmont Hospitality Group
Whistler, British Columbia, Canada - Full Time
Skills Needed
Culinary Arts, Meat And Fish Butchery, Kitchen Supervision, Inventory Control, Food Preparation, Team Leadership, Knife Handling, Menu Planning, Food Safety, Cost Control, Expediting, Staff Training, Buffet Coordination, Procurement, Communication, Problem Solving
Specialization
Requires a minimum of 3 years of culinary experience, a valid Food Safe certification, and proficiency in butchery and knife skills. A formal culinary diploma or Red Seal qualification is strongly encouraged.
Experience Required
Minimum 2 year(s)
Executive Chef at Rise Real Estate
Quinte West, Ontario, Canada - Full Time
Skills Needed
Menu Planning, Culinary Technique, Kitchen Operation, Cost Control, Financial Strategy, P&L Management, Team Mentoring, Recipe Development, Inventory Management, Staff Scheduling, Recruitment, Vendor Management, Executive Committee Collaboration, Food Safety, Cost Effective Solutions, Business Acumen
Specialization
Candidates must have a minimum of five years of experience as an Executive Chef, demonstrating a balance of creative and organizational skills with strong business acumen regarding P&L statements. Essential requirements include the ability to mentor staff, maintain high culinary standards, and possess professional proficiency in the English language.
Experience Required
Minimum 5 year(s)
Chef de Partie at Concord Hospitality Enterprises
Calgary, Alberta, Canada - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Knife Skills, Team Leadership, Menu Production, Portion Control, Equipment Maintenance, Communication, Collaboration, Time Management, Physical Stamina
Specialization
Requires a Red-Seal certified culinary professional with at least one year of experience in a high-end downtown operation and FoodSafe certification. Candidates must possess strong knife skills, leadership abilities, and the physical capacity to lift up to 40 pounds.
Experience Required
Minimum 2 year(s)
Chef de Partie at Island Lake Lodge
Fernie, British Columbia, Canada - Full Time
Skills Needed
Culinary Techniques, Food Safety, Smoking, Curing, Pickling, Fermenting, Kitchen Organization, Collaboration, Consistency, Quality Control
Specialization
Requires a strong culinary foundation and a proactive, organized work style. A culinary diploma and Food Safe certification are considered assets.
Experience Required
Minimum 2 year(s)
Chef de Partie at MERANI HOSPITALITY
Niagara Falls, Ontario, Canada - Full Time
Skills Needed
Classical French Cuisine, Dessert Cookery, Pastry Cookery, Vegetable Preparation, Meat Cookery, Fish Cookery, Appetizer Preparation, Kitchen Sanitation, Menu Item Preparation, Food Safety, Team Collaboration, Time Management, Professionalism
Specialization
Candidates must have experience in classical French cuisine and a strong background in various cooking techniques including meat, fish, and vegetable preparation. A high school diploma or equivalent is required, along with the ability to work in a fast-paced, professional kitchen environment.
Experience Required
Minimum 2 year(s)
Chef- Services at Civeo Career Site
Hamilton, Ontario, Canada - Full Time
Skills Needed
Kitchen Management, Team Leadership, Menu Planning, Budgeting, Inventory Management, Customer Service, Food Safety, Payroll Management, Microsoft Office, Problem Solving, Communication, Analytical Skills
Specialization
Requires an Inter-provincial Red Seal Cook designation, valid Food Safety certification, and Standard First Aid. Candidates need 3-6 years of supervisory experience and the ability to work in a unionized environment.
Experience Required
Minimum 5 year(s)
Chef de Cuisine at Aparium Hotel Group
Quinte West, Ontario, Canada - Full Time
Skills Needed
Menu Planning, Culinary Operations, Team Leadership, Mentoring, Food Cost Control, Operational Metrics, P&L Management, Staff Recruitment, Staff Training, Inventory Management, Pasta Preparation, Fine Dining, Communication, Critical Thinking, Microsoft Excel, Microsoft Word
Specialization
Candidates must have at least five years of experience in culinary leadership roles, preferably within hotels or fine dining environments. Proficiency in operational metrics, strong culinary technique, and the ability to mentor staff are essential requirements for this position.
Experience Required
Minimum 5 year(s)
Chef - Services at Civeo Career Site
Fort McMurray, Alberta, Canada - Full Time
Skills Needed
Cooking, Kitchen Management, Staff Supervision, Operational Efficiency, Guest Wellbeing, Community Building
Specialization
The successful candidate must be an experienced Chef capable of managing kitchen operations and staff within a remote workforce lodge setting. This position requires working on a rotation basis of 20 days on and 10 days off.
Experience Required
Minimum 2 year(s)
Chef caissier - Chef caissière at Patrick Morin
Saint-Eustache, Quebec, Canada - Full Time
Skills Needed
Team Leadership, Customer Service, Staff Training, Inventory Control, Communication, Collaboration, Problem Solving, Adaptability, Professionalism, Conflict Resolution, Cash Handling, Operations Management
Specialization
Candidates must have at least 5 years of experience as a cashier and a minimum of 6 months in team management. Proficiency in French and familiarity with the Ogasys system are considered assets.
Experience Required
Minimum 5 year(s)
Chef / Sous Chef - JOEY Mayfield at JOEY Restaurant Group
Edmonton, Alberta, Canada - Full Time
Skills Needed
Leadership, People Development, Operations Management, Culinary Leadership, Team Building, Coaching, Recruiting, Hiring, Retention, Strategic Planning, Product Quality Assurance, Profit Management, Pnl Management, Budgeting, Forecasting, Food Safety
Specialization
Candidates must possess 1-3+ years of industry experience in a Culinary Leadership role, demonstrating a proven ability to develop, coach, and inspire a high-performing team. Essential requirements include proficiency in proactive recruiting, hiring, and retention, exposure to PNL management (budgeting/forecasting), high attention to detail regarding product quality, and holding Food Safe and Health & Safety Certifications.
Experience Required
Minimum 2 year(s)
Kitchen Sous Chef at Century Casinos Inc
St. Albert, Alberta, Canada - Full Time
Skills Needed
Kitchen Supervision, Food Preparation, Staff Training, Performance Management, Customer Service, Problem Solving, Inventory Management, Health And Safety Compliance, Menu Planning, Leadership, Time Management, Culinary Techniques
Specialization
Requires at least one year of recent experience in a supervisory and cooking role, preferably in hospitality or gaming. Must hold a Journeyman Chef Certificate, Red Seal, Food Safe Certificate, and ProServe.
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Fredericton, New Brunswick, Canada - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budget Management, Quality Control, Team Leadership, Guest Relations, Performance Management, Purchasing, Inventory Control, Coaching, Training, Conflict Resolution
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts/Hospitality with 4 years of experience. Strong leadership, communication, and financial management skills are required to oversee kitchen staff and property operations.
Experience Required
Minimum 5 year(s)