head line cook

Overview

Languages

English

Education

• Secondary (high) school graduation certificate

Experience

2 years to less than 3 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Work setting

• Restaurant

Responsibilities

Tasks

• Analyze operating costs and other data
• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Prepare and cook complete meals and specialty foods for events such as banquets
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Plan menus and ensure food meets quality standards
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals
• Prepare special cuts of meat ordered by customers

Supervision

• 3-4 people
• 5-10 people

Credentials

Certificates, licences, memberships, and courses

• Cook Trade Certification
• Safe Food Handling certificate
• Food Safety Certificate

Experience and specialization

Cuisine specialties

• Canadian
• Mexican

Food specialties

• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces

Additional information

Transportation/travel information

• Own transportation
• Valid driver's licence

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Physically demanding
• Attention to detail
• Standing for extended periods

Personal suitability

• Leadership
• Reliability
• Team player

Benefits

Financial benefits

• Bonus

Other benefits

• Free parking available
• Paid time off (volunteering or personal days)