Auberge des 3 Canards is hiring
Executive Chef with LMIA

Languages

• French

Education

• Other trades certificate or diploma
• or equivalent experience

Experience

• 1 year to less than 2 years

On site

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

Work site environment

• Noisy
• Odours
• Hot
• Cold/refrigerated

Ranks of chefs

• Executive chef

Tasks

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• Maintain records of food costs, consumption, sales and inventory
• 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
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• 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
• Food safety/handling skills
• Human resource planning and development

Certificates, licences, memberships, and courses 

• Safe Food Handling certificate
• Emergency First Aid and Cardiopulmonary Resuscitation (CPR)
• Workplace Hazardous Materials Information System (WHMIS) Certificate

Area of work experience

• Manager

Other benefits

• Other benefits
• Parking available