Terms: This is a seasonal, full time job, which requires working days, evenings, nights, and weekends.

Salary: will be $10.00 to $15.00 per hour for a 40 hour week.

Education: The applicant should have completed high school, completed college or technical training.

Experience: is an asset.

Credentials required: The applicant should have Cook Trade Certification, Cook Red Seal Certificate, Certified chef de cuisine (CCC), Canadian Federation of Chefs and Cooks certification, Safe Food Handling certificate.

Chef Category: Executive chef, Head chef, Chef, Sous-chef, Fish chef

Work Setting: Club, Restaurant

Cuisine Specialties: Canadian

Food Preparation Specializations: Meat, poultry and game, Fish and seafood

Specific Skills: Plan and direct food preparation and cooking activities, Estimate food requirements, Estimate food and labour costs, Prepare and cook meals and specialty foods including dishes for customers with food allergies or intolerances, Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques, Plan menus, Ensure quality of food and portion control, Schedule staff, Recruit and hire staff, Supervise cooks and kitchen staff, Supervise sous-chefs

Security and Safety: Bondable

Work Conditions and Physical Capabilities: Fast-paced environment, Work under pressure, Tight deadlines, Handling heavy loads, Physically demanding, Attention to detail, Standing for extended periods, Bending, crouching, kneeling

Work Site Environment: Noisy, Hot

Transportation/Travel Information: Own transportation

Work Location Information: Rural community

Ability to Supervise: 3-4 people

Essential Skills: Reading text, Writing, Oral communication, Working with others, Problem solving, Decision making, Critical thinking, Job task planning and organizing

Profile: for Saint John Marina

Restaurant with seating for 50. Banquet Hall with seating for 200. Voyageur II River Boat, which hold Dinner Cruises for up to 100 passengers.

This job in no longer available

The contact information has been removed

Order Number: 4900751

Post date: 2010-03-08