Overview
Languages
English or French
Education
- College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
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 setting
- Various locations
- Restaurant
- Bar
- Bistro
Responsibilities
Tasks
- Determine type of services to be offered and implement operational procedures
- Ensure health and safety regulations are followed
- Provide customer service
- Train staff in preparation, cooking and handling of food
- Supervise kitchen staff and helpers
- Organize buffets and banquets
- Order supplies and equipment
- Manage kitchen operations
- Inspect kitchens and food service areas
- Clean kitchen and work areas
- Maintain inventory and records of food, supplies and equipment
- Plan, organize, direct, control and evaluate daily operations
Supervision
Credentials
Certificates, licences, memberships, and courses
- Workplace Hazardous Materials Information System (WHMIS) Certificate
- Safe Food Handling certificate
- Food Safety Certificate
Experience and specialization
Cuisine specialties
Additional information
Security and safety
Transportation/travel information
- Own transportation
- Willing to travel for extended periods
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Repetitive tasks
- Handling heavy loads
- Physically demanding
- Attention to detail
- Standing for extended periods
- Overtime required
Personal suitability
- Client focus
- Dependability
- Excellent oral communication
- Flexibility
- Organized
- Reliability
- Team player
- Initiative
- Judgement
