The ideal candidate is a seasoned chef with a background in food manufacturing. You will run an efficient production kitchen by consistently looking to improve the menu, producing quality food, and working closely with staff in the overall food operations of the plant.

QUALIFICATIONS

• 2 years’ experience in commissary kitchen and high-volume food preparation
• Computer literacy; fluent in Microsoft Office and Google Suite applications (spreadsheets, slides, etc)
• Ability to train and develop staff and manage an active kitchen
• A problem solver’s mentality; you see problems as opportunities and see the benefit of doing things differently
• Strong communication skills; you adjust your communication style to different audiences, relay information effectively, and speak to employees with tact and diplomacy
• Ability to multitask, tracking/monitoring recipe development, maintaining efficiency, and delivering results on time
• No/low ego; you take direction/feedback well, and are focused on getting to the best possible outcome
• Experienced in preparing large batches of food on a daily basis.
• Ability to use common kitchen tools, including Rational-Combi Ovens, Commercial Steam Kettles, and cutlery
• Understanding of quality control, raw materials, and other techniques for the effective creation and distribution of food products
• Understanding of different culinary techniques and profiles and a desire to learn new techniques and cuisines.
• Ability to work neatly, efficiently, and safely
• Ability to follow instructions without variations
  Job Types: Full-time, Part-time
  Pay: $17.20-$19.00 per hour

Ability to commute/relocate:

• Scarborough, ON: reliably commute or plan to relocate before starting work (required)

Work Location: In perso

• Plan and execute weekly production schedule to prep, cook, and plate meals as per forecast
• Be responsible for training, coaching, and developing kitchen staff
• Develop recipes and new products that appeal to the target market
• Maintain security and upkeep of kitchen, including equipment, food, and inventory
• Ensure the kitchen operates alongside provincial and federal health and safety codes
• Maintain standards for food storage, rotation, quality, and appearance
• Balance quality, productivity, cost, safety, and morale to achieve positive results in all areas
• Work to continuously improve processes, working closely with other departments to execute facility-wide initiatives
• Manage competing department priorities as situations arise
• Perform accident investigations and notify management as appropriate