Chef

THE HEAD COOK SHALL:

• Plan, direct and control all the operations of his department (purchases, inventories, menus, cash registers, costs, etc.)
• Establish production schedule, inform employees and follow up
• Ensure compliance with recipes and apply the high-end manufacturing techniques of Première Moisson
• Manage staff (hiring, training, assessment, supervision)
• Optimize the profitability of its service (sound loss management and demonstrate creativity for this purpose)
• Ensure compliance by its staff with the quality, hygiene and health standards established by Première Moisson
• Ensure the application of health and safety standards and human resources by staff
• Perform the various tasks assigned to the cooks of his team

Key benefits

• Continung education
• Group insurance (medication, dental, paramedical, salary, life, travel) - regular full-time employee
• Employee and Family Assistance Plan - regular full-time employee
• RRSP/DPSP (retirement assistance plan with the participation of Première Moisson)
• Sick days and floating holidays
• Discount on in-store purchases
• Work clothes provided
• Advancement opportunities
• Plus other benefits

Requirements

• DEP specialized in cooking or equivalent experience
• 3 to 5 years' experience in a similar position
• Mastery of kitchen techniques
• Relevant knowledge of kitchen operations management (purchasing, inventory, production planning, cost management, etc.)
• General knowledge of human resources management
• Organized, dynamic leadership
• Good communication skills
• Focus on customer satisfaction, results and teamwork

*only selected candidates will be contacted.