Vacancies: 1 Vacancy  

Employment groups: Veterans of the Canadian Armed Forces, Visible minorities, Persons with disabilities, Indigenous people, Newcomers to Canada 

Terms of employment: Term or contract, Full time, 30 to 50 hours / week 

Start date: As soon as possible  

Benefits: Bonus based on performance 

Employment conditions: Overtime, Morning, Day, Evening, Shift, Weekend, Night, Flexible hours 

Languages: English  

Education: Secondary (high) school graduation certificate or equivalent experience 

Experience: 2 years to less than 3 years 

Ability to Supervise: 1 to 2 people  

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 

Work Location Information: Urban area, Willing to relocate 

Work Site Environment: Noisy, Odours, Hot, Cold/refrigerated, Non-smoking 

Personal Suitability: Flexibility, Team player, Organized, Dependability, Effective interpersonal skills, Reliability 

Additional Skills: Maintain records of food costs, consumption, sales and inventory, Analyze operating costs and other data, Requisition food and kitchen supplies, Prepare and cook food on a regular basis, or for special guests or functions, Prepare and cook meals or specialty foods, Train staff in preparation, cooking and handling of food, Prepare dishes for customers with food allergies or intolerances 

Ranks of Chefs: Head chef 

Cuisine Specialties: South Indian, Cantonese cuisine , International 

Food Specialties: Eggs and dairy, Vegetables, fruits, nuts and mushrooms, Stocks, soups and sauces, Meat, poultry and game, Fish and seafood 

Work Setting: Restaurant 

Executive Chefs Specific Skills: Plan menus and ensure food meets quality standards, Supervise activities of sous-chefs, specialist chefs, chefs and cooks, Recruit and hire staff, Plan and direct food preparation and cooking activities of several restaurants, Estimate food requirements and food and labour costs 

Sous-Chefs Specific Skills: Supervise activities of specialist chefs, chefs, cooks and other kitchen workers, Demonstrate new cooking techniques and new equipment to cooking staff 

Chefs and Specialist Chefs Specific Skills: Create new recipes, Instruct cooks in preparation, cooking, garnishing and presentation of food, Supervise cooks and other kitchen staff, Prepare and cook complete meals and specialty foods for events such as banquets