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Chef Jobs in Canada

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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)
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 TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sault Ste. Marie, Ontario, Canada - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Employee Coaching, Menu Planning, Quality Control, Scheduling
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
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 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- 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 partie at Thermea SpaVillage Whitby
Chelsea, Quebec, Canada - Full Time
Skills Needed
Kitchen Management, Team Supervision, Food Safety, Hygiene Standards, Menu Implementation, Inventory Management, Sauce Preparation, Plating, Bilingualism, Organizational Skills, Communication Skills, Work Under Pressure
Specialization
Requires a professional diploma in cooking or equivalent and a minimum of 3 years of kitchen experience, including team supervision. Must be bilingual in English and French and hold accreditation in food safety and hygiene.
Experience Required
Minimum 2 year(s)
Chef de Partie at Fresh Prep Foods Inc
Calgary, Alberta, Canada - Full Time
Skills Needed
Culinary Leadership, High Volume Food Production, Knife Skills, Food Safety, Inventory Management, Menu Planning, Haccp Compliance, Quality Assurance, Team Supervision, Google Workspace, Microsoft Word, Problem Solving, Communication, Time Management, Process Improvement, Kitchen Operations
Specialization
Requires a minimum of 5 years of leadership experience in high-volume food production and a Food Safety Certification. A Culinary Diploma or Red Seal is preferred, along with exceptional knife skills and proficiency in basic office software.
Experience Required
Minimum 5 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 de Cuisine at The Lake Louise Ski Area Ltd
Lake Louise, Alberta, Canada - Full Time
Skills Needed
Culinary Leadership, Menu Development, Financial Forecasting, Staff Coaching, Inventory Management, Food Safety, Budgeting, Payroll Processing, Fine Dining, Japanese Cuisine, High Volume Catering, Haccp, Staff Scheduling, Customer Service, Costing, Team Management
Specialization
Candidates must hold a Red Seal or equivalent professional designation and have at least 5 years of professional culinary leadership experience. Certification in HACCP and food safety, along with a valid driver's license and a police background check, are required.
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 CAISSIERES at Shoppers Drug Mart
L'Île-Perrot, Quebec, Canada - Full Time
Skills Needed
Cash Management, Merchandising, Staff Training, Loss Prevention, Customer Service, Problem Solving, Time Management, Computer Literacy, Inventory Tracking, Decision Making, Planning, Conflict Resolution
Specialization
Candidates must be computer literate with strong organizational and time management skills. Ability to exercise independent judgment and problem-solving skills to ensure customer satisfaction is essential.
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 Kelowna at JOEY Restaurant Group
Kelowna, British Columbia, Canada - Full Time
Skills Needed
Culinary Leadership, Team Development, Recruiting, Hiring, Pnl Management, Budgeting, Forecasting, Quality Assurance, Coaching, Strategic Planning
Specialization
Requires 1-3+ years of industry experience in a culinary leadership role with a proven ability to coach and recruit talent. Must possess Food Safe and Health & Safety certifications and have exposure to PNL management.
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.
Chef-Pharmacien(ne) at Shoppers Drug Mart
Repentigny, Quebec, Canada - Full Time
Skills Needed
Pharmacy Operations, Medication Dispensing, Patient Consultation, Inventory Management, Workflow Management, Regulatory Compliance, Customer Service, Problem Solving, Decision Making, Team Leadership, Coaching, Documentation, Health And Safety, Professional Services
Specialization
Requires strong independent decision-making skills and the ability to lead and coach pharmacy colleagues. Candidates must demonstrate a commitment to exceptional customer service and proficiency in pharmacy systems.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Explore Edmonton Corporation
Edmonton, Alberta, Canada - Full Time
Skills Needed
Culinary Leadership, Large Scale Banquet Production, Food Cost Control, Labour Management, Menu Engineering, Inventory Management, Haccp, Whmis, Oh&S, Staff Mentoring, Operational Planning, Quality Control
Specialization
Requires Red Seal Certification and at least 10 years of progressive culinary leadership experience in high-volume environments. Must possess strong business acumen and the ability to manage large teams within a fast-paced, potentially unionized setting.
Experience Required
Minimum 10 year(s)
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 d’équipe de nuit at walmart
Saint-Georges, Quebec, Canada - Full Time
Skills Needed
Team Leadership, Retail Operations, Merchandising, Inventory Management, Safety Compliance, Security Oversight, Staff Training, Attention To Detail, Problem Solving, Communication
Specialization
Candidates must be at least 18 years of age. No specific educational or professional experience requirements are listed beyond the ability to lead a team and maintain store standards.
Chef d’équipe de nuit at walmart
Alma, Quebec, Canada - Full Time
Skills Needed
Team Leadership, Inventory Management, Merchandising, Store Safety, Security Compliance, Staff Training, Attention To Detail, Retail Operations, Stocking, Display Setup
Specialization
Candidates must be at least 18 years of age. No specific educational or professional experience requirements are listed.
Chef de Partie at Westmont Hospitality Group
Whistler, British Columbia, Canada -
Full Time

Start Date

Immediate

Expiry Date

08 Aug, 26

Salary

28.11

Posted On

10 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

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

Industry

Hospitality

Description
WHY WORK FOR HILTON WHISTLER RESORT & SPA? At Hilton Whistler Resort & Spa we’re passionate about creating exceptional guest experiences. Not just through outstanding service, but by creating heartfelt experiences that guests will remember long after their stay. We believe that when our team members thrive, so does our hospitality. That’s why we foster a workplace where growth, inclusion and recognition are a part of everyday life. Join a team where your passion for the culinary arts is valued, your ideas are heard, and your career can flourish.  As a Chef de Partie, you will receive the following benefits: * Staff Accommodation * Life & Leisure Program – Incentive paid out every day that you work! * Gratuities in addition to salary wage * Extended Health Benefit Plan * Retirement Savings Programs * Complimentary Meals * Free On-Site Staff Parking * 50% Discount at Cinnamon Bear Restaurant * Participate in Hilton’s Team Member Travel Program * Educational Assistance Program - Take courses that will assist with your career development PURPOSE The Chef de Partie serves in a supervisory role under the primary direction of the Executive Chef and/or Sous Chef. In the absence of the Executive Chef or Sous Chef, they are responsible for overseeing the line service staff. The Chef de Partie ensures the successful daily operations of the culinary team. Overseeing the service aspect of food production, they ensure proper preparation techniques and portion quantities for functions and daily service. QUALIFICATIONS * Minimum 3 years of experience in the culinary field * Complete understanding of meat and fish butchery * Formal culinary education (Diploma or Certificate) strongly encouraged * Red Seal qualification or international equivalent * Valid Food Safe Certification required * Ability to work well under pressure in a fast-paced environment * Excellent communication skills are required * Ability to lead by example and motivate team members * Knowledgeable in inventory control and ordering processes * Ability to troubleshoot and resolve issues that may arise in the kitchen * Must supply own knives and demonstrate excellent knife-handling skills * Strong team leader with the ability to guide and motivate junior team members * Able to work in all kitchen stations and demonstrate proficient use of all equipment * Must ensure proper preparation techniques and that adequate quantities are prepared for successful daily service within assigned sections * Creative and passionate about the culinary arts, with a willingness to learn and adapt new techniques and styles as instructed * First Aid certification is an asset * Must be available for shift work PRIMARY DUTIES * Directly supervise line kitchen staff. Assume charge of the line staff in the absence of the Executive Chef and/or Sous Chefs. * Responsible for the daily preparation of soups, sauces and specials to ensure that methods of cooking, garnishing, and portion sizes are as prescribed by standardized recipes. * Responsible for proper preparation and timely execution of all functions. * Daily cleaning and organization of service coolers and proper rotation and usage of stock. * Assist Executive Chef with menu planning and related production activities. * Assist in the development of training and the provision of professional development opportunities for all kitchen staff. * Maintain standards of quality, cost eye appeal, and flavor of foods. * Ensure proper staffing for maximum productivity and high standards of quality. Controls food and labor costs to achieve maximum profitability. * Communicate with maintenance department regarding repair and upkeep of the kitchen and its equipment. * Assist in maintaining security of kitchen including equipment, food and supply inventories. * Consult with dinning service personnel during daily specials explanation. * Consult with banquet personnel if Executive chef or sous chefs are absent to ensure smooth execution of events and address any changes as needed * Expedite food orders during peak service hours. * Coordinate buffet presentations and ensure timely preparation. * Assist in food procurement, delivery, storage and prepare daily requisitions for food and liquor * Report all guest complaints to the Executive Chef and assist in resolving complaints. * Check mise en place before service and inspect items on the service line to ensure that quality standards are met, as well as presentation of food product before the plates leave the kitchen. * Submit ideas for future goals, operational improvements, and personnel management to Executive Chef * Follow all company policies & procedures and work in accordance to health and safety legislation. * This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. In our commitment to provide a selection process and work environment that is inclusive and barrier free, accommodation will be provided in accordance with the Canadian Human Rights Code. Any special accommodation needs required in order to allow you to participate in the hiring and employment process to your full potential can be arranged in advance by contacting the Hiring Manager to arrange reasonable and appropriate accommodation.
Responsibilities
Supervise line kitchen staff and oversee daily food production to ensure quality and portion standards are met. Assist the Executive Chef with menu planning, staff training, and the management of food and labor costs.
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)
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 TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sault Ste. Marie, Ontario, Canada - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Employee Coaching, Menu Planning, Quality Control, Scheduling
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
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 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- 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 partie at Thermea SpaVillage Whitby
Chelsea, Quebec, Canada - Full Time
Skills Needed
Kitchen Management, Team Supervision, Food Safety, Hygiene Standards, Menu Implementation, Inventory Management, Sauce Preparation, Plating, Bilingualism, Organizational Skills, Communication Skills, Work Under Pressure
Specialization
Requires a professional diploma in cooking or equivalent and a minimum of 3 years of kitchen experience, including team supervision. Must be bilingual in English and French and hold accreditation in food safety and hygiene.
Experience Required
Minimum 2 year(s)
Chef de Partie at Fresh Prep Foods Inc
Calgary, Alberta, Canada - Full Time
Skills Needed
Culinary Leadership, High Volume Food Production, Knife Skills, Food Safety, Inventory Management, Menu Planning, Haccp Compliance, Quality Assurance, Team Supervision, Google Workspace, Microsoft Word, Problem Solving, Communication, Time Management, Process Improvement, Kitchen Operations
Specialization
Requires a minimum of 5 years of leadership experience in high-volume food production and a Food Safety Certification. A Culinary Diploma or Red Seal is preferred, along with exceptional knife skills and proficiency in basic office software.
Experience Required
Minimum 5 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 de Cuisine at The Lake Louise Ski Area Ltd
Lake Louise, Alberta, Canada - Full Time
Skills Needed
Culinary Leadership, Menu Development, Financial Forecasting, Staff Coaching, Inventory Management, Food Safety, Budgeting, Payroll Processing, Fine Dining, Japanese Cuisine, High Volume Catering, Haccp, Staff Scheduling, Customer Service, Costing, Team Management
Specialization
Candidates must hold a Red Seal or equivalent professional designation and have at least 5 years of professional culinary leadership experience. Certification in HACCP and food safety, along with a valid driver's license and a police background check, are required.
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 CAISSIERES at Shoppers Drug Mart
L'Île-Perrot, Quebec, Canada - Full Time
Skills Needed
Cash Management, Merchandising, Staff Training, Loss Prevention, Customer Service, Problem Solving, Time Management, Computer Literacy, Inventory Tracking, Decision Making, Planning, Conflict Resolution
Specialization
Candidates must be computer literate with strong organizational and time management skills. Ability to exercise independent judgment and problem-solving skills to ensure customer satisfaction is essential.
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 Kelowna at JOEY Restaurant Group
Kelowna, British Columbia, Canada - Full Time
Skills Needed
Culinary Leadership, Team Development, Recruiting, Hiring, Pnl Management, Budgeting, Forecasting, Quality Assurance, Coaching, Strategic Planning
Specialization
Requires 1-3+ years of industry experience in a culinary leadership role with a proven ability to coach and recruit talent. Must possess Food Safe and Health & Safety certifications and have exposure to PNL management.
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.
Chef-Pharmacien(ne) at Shoppers Drug Mart
Repentigny, Quebec, Canada - Full Time
Skills Needed
Pharmacy Operations, Medication Dispensing, Patient Consultation, Inventory Management, Workflow Management, Regulatory Compliance, Customer Service, Problem Solving, Decision Making, Team Leadership, Coaching, Documentation, Health And Safety, Professional Services
Specialization
Requires strong independent decision-making skills and the ability to lead and coach pharmacy colleagues. Candidates must demonstrate a commitment to exceptional customer service and proficiency in pharmacy systems.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Explore Edmonton Corporation
Edmonton, Alberta, Canada - Full Time
Skills Needed
Culinary Leadership, Large Scale Banquet Production, Food Cost Control, Labour Management, Menu Engineering, Inventory Management, Haccp, Whmis, Oh&S, Staff Mentoring, Operational Planning, Quality Control
Specialization
Requires Red Seal Certification and at least 10 years of progressive culinary leadership experience in high-volume environments. Must possess strong business acumen and the ability to manage large teams within a fast-paced, potentially unionized setting.
Experience Required
Minimum 10 year(s)
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 d’équipe de nuit at walmart
Saint-Georges, Quebec, Canada - Full Time
Skills Needed
Team Leadership, Retail Operations, Merchandising, Inventory Management, Safety Compliance, Security Oversight, Staff Training, Attention To Detail, Problem Solving, Communication
Specialization
Candidates must be at least 18 years of age. No specific educational or professional experience requirements are listed beyond the ability to lead a team and maintain store standards.
Chef d’équipe de nuit at walmart
Alma, Quebec, Canada - Full Time
Skills Needed
Team Leadership, Inventory Management, Merchandising, Store Safety, Security Compliance, Staff Training, Attention To Detail, Retail Operations, Stocking, Display Setup
Specialization
Candidates must be at least 18 years of age. No specific educational or professional experience requirements are listed.