Job Details

Languages we speak
English

Education
Other trades certificate or diploma or equivalent experience

Experience
Experience an asset

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

Work site environment
Odours
Hot
Cold/refrigerated
Non-smoking

Work setting
Restaurant

Supervision
5-10 people

Credentials
Certificates, licences, memberships, and courses
Food Safety Certificate

Experience and specialization
Cuisine specialties
Canadian
European
International
Food specialties
Fish and seafood
Stocks, soups and sauces

Additional information
Security and safety
Criminal record check

Transportation/travel information
Public transportation is available

Work conditions and physical capabilities
Fast-paced environment
Work under pressure
Attention to detail
Combination of sitting, standing, walking
Standing for extended periods
Bending, crouching, kneeling

Personal suitability
Leadership
Dependability
Efficient interpersonal skills
Excellent oral communication
Flexibility
Initiative
Organized
Reliability
Team player

Benefits
Other benefits
Free parking available
Paid time off (volunteering or personal days)
Parking available

How to apply
By email: highstreetfishandchips@gmail.com

What to include in your application:
Resume and Cover letter

Job Description

Estimate amount and costs of supplies and food items
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
Prepare and cook meals or specialty foods
Plan menus and ensure food meets quality standards
Prepare dishes for customers with food allergies or intolerances
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Train staff in preparation, cooking and handling of food
Leading/instructing individuals