Join Our Team

Main duties

• Prepare and cook complete meals or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays for special events such as banquets
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Create new recipes
• Supervise cooks and other kitchen staff
• May plan menus
• May requisition food and kitchen supplies.

Requirements

• Experience: 5 years or more
• Cook's trade certification or equivalent credentials, training and experience are required.
• Sous-chefs, specialist chefs and chefs usually require several years of experience in commercial food preparation.
• Completion of secondary school is usually required.

Hours

30 to 40 hours a week, morning, day and evening shifts

Main duties

• Prepare and cook complete meals or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays for special events such as banquets
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Create new recipes
• Supervise cooks and other kitchen staff
• May plan menus
• May requisition food and kitchen supplies.

Requirements

• Experience: 3 to 5 years
• Cook's trade certification or equivalent credentials, training and experience are required.
• Sous-chefs, specialist chefs and chefs usually require several years of experience in commercial food preparation.
• Completion of secondary school is usually required.

Hours

30 to 40 hours a week, shift work

Main duties

• Prepare and cook complete meals or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays for special events such as banquets
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Create new recipes
• Supervise cooks and other kitchen staff
• May plan menus
• May requisition food and kitchen supplies.

Requirements

• Experience: 5 years or more
• Cook's trade certification or equivalent credentials, training and experience are required.
• Sous-chefs, specialist chefs and chefs usually require several years of experience in commercial food preparation.
• Completion of secondary school is usually required.

Hours

30 to 40 hours a week, morning, day and evening shifts

Main duties

• Prepare and cook complete meals or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays for special events such as banquets
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Create new recipes
• Supervise cooks and other kitchen staff
• May plan menus
• May requisition food and kitchen supplies.

Requirements

• Experience: 5 years or more
• Cook's trade certification or equivalent credentials, training and experience are required.
• Sous-chefs, specialist chefs and chefs usually require several years of experience in commercial food preparation.
• Completion of secondary school is usually required.

Hours

30 to 40 hours a week

Main duties

• Wash dishes, glassware, flatware, pots and pans using dishwasher or by hand
• Place dishes in storage area
• Scour pots and pans, and may clean and polish silverware.
• Wash and peel vegetables and fruit
• Wash work tables, cupboards and appliances
• Remove trash and clean kitchen garbage containers
• Unpack and store supplies in refrigerators, cupboards and other storage areas
• Sweep and mop floors, and perform other duties to assist cook and kitchen staff.

Requirements

• Experience: None needed, we train you
• On-the-job training is provided.
• Some secondary school education is usually required.

Hours

Part time or full time

Main duties

• Plan, organize, direct, control and evaluate the operations of a restaurant, bar, cafeteria or other food or beverage service
• Determine type of services to be offered and implement operational procedures
• Recruit staff and oversee staff training
• Set staff work schedules and monitor staff performance
• Control inventory, monitor revenues and modify procedures and prices
• Resolve customer complaints and ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Negotiate arrangements with clients for catering or use of facilities for banquets or receptions.

Requirements

• Experience: 5 years or more, leading a team of 11 to 15
• Completion of a college or other program related to hospitality or food and beverage service management is usually required.
• Responsible beverage service certification is usually required for managers of establishments serving alcoholic beverages.
• Several years of experience in the food service sector, including supervisory experience, are required.

Hours

30 to 40 hours a week, early morning to evening shifts

Main duties

• Plan, organize, direct, control and evaluate the operations of a restaurant, bar, cafeteria or other food or beverage service
• Determine type of services to be offered and implement operational procedures
• Recruit staff and oversee staff training
• Set staff work schedules and monitor staff performance
• Control inventory, monitor revenues and modify procedures and prices
• Resolve customer complaints and ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Negotiate arrangements with clients for catering or use of facilities for banquets or receptions.

Requirements

• Experience: 5 years or more
• Completion of a college or other program related to hospitality or food and beverage service management is usually required.
• Responsible beverage service certification is usually required for managers of establishments serving alcoholic beverages.
• Several years of experience in the food service sector, including supervisory experience, are required.

Hours

30 to 40 hours a week, morning, day and evening shifts