Cafe Brio This link will open in a new window is hiring
Chef De Cuisine with LMIA

Languages

• English

Education

• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years

Experience

• 5 years or more

On site

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

Work setting

• Restaurant

Ranks of chefs

• Executive chef
• Sous-chef
• Chef de partie

Tasks

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• Maintain records of food costs, consumption, sales and inventory
• 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
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as banquets
• Supervise cooks and other kitchen staff
• 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
• Arrange for equipment purchases and repairs
• Consult with clients regarding weddings, banquets and specialty functions
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Recruit and hire staff
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals
• Direct and advise staff in the development and implementation of service quality assessment strategies

Supervision

• 11-15 people

Certificates, licences, memberships, and courses 

• Food Safety Certificate

Cuisine specialties

• French
• Italian cuisine
• Vegetarian
• Gluten-free
• Vegan

Food specialties

• Bakery goods and desserts
• Cereals, grains and pulses
• Cold kitchen
• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms
• Chocolate

Area of work experience

• Manager

Specialization or experience

• Specialized environmental skills and knowledge

Security and safety

• Bondable

Transportation/travel information

• Public transportation is available

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Handling heavy loads
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Bending, crouching, kneeling

Weight handling

• Between 45 and 60 kg (100-132 lbs)

Own tools/equipment

• Tools
• Uniform
• Cellular phone

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

Health benefits

• Dental plan
• Disability benefits
• Health care plan
• Paramedical services coverage
• Vision care benefits

Financial benefits

• Bonus
• Gratuities
• Group insurance benefits

Other benefits

• Paid time off (volunteering or personal days)