executive chef

Education: Other trades certificate or diploma Experience: 2 years to less than 3 years Work setting Restaurant Ranks of chefs Executive chef Tasks Maintain records of food costs, consumption, sales and inventory Analyze operating costs and other data Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Create new recipes Instruct cooks in preparation, cooking, garnishing and presentation of food 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 Plan and direct food preparation and cooking activities of several restaurants 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 Supervision 3-4 people Work conditions and physical capabilities Fast-paced environment Physically demanding Attention to detail Combination of sitting, standing, walking Personal suitability Leadership Excellent oral communication Initiative Organized Reliability Team player Health benefits Dental plan Health care plan Vision care benefits Other benefits Free parking available Learning/training paid by employer Work Term: Permanent Work Language: English Hours: 35 to 40 hours per week