chef de cuisine

{
  "web": {
    "websiteUrl": "http://cafebrio.com/",
    "websiteReachable": "yes",
    "businessMatch": "match",
    "locationMatch": "match",
    "hasJobsListing": "unknown",
    "applicationAddressType": "none",
    "confidence": 0.95,
    "summary": "Cafe Brio is a real, established Italian-inspired restaurant in Victoria, BC at 944 Fort St. Official website cafebrio.com is reachable and active. Company location matches posting claim. No mailing address provided in posting (application type: none). Restaurant is legitimate with 28+ years operating history, owned by Sam Harris and Vincent Vanderheide. Chef de cuisine role is plausible for this upscale restaurant."
  }
}

Occupation (NOC): Chefs (62200)
Location: Victoria, BC
Salary: $2,950.00 biweekly
Hours: Full-time
Term: Permanent
Workplace: [object Object]
Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
Work setting: Restaurant
Ranks of chefs: Executive chef, Sous-chef, Chef de partie
Tasks: Estimate amount and costs of supplies and food items, Estimate labour costs, Maintain records of food costs, consumption, sales and inventory, Analyze operating costs and other data, 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, Requisition food and kitchen supplies, Arrange for equipment purchases and repairs, Consult with clients regarding weddings, banquets and specialty functions, Plan and direct food preparation and cooking activities of several restaurants, Plan menus and ensure food meets quality standards, Prepare dishes for customers with food allergies or intolerances, Recruit and hire staff, Supervise activities of sous-chefs, specialist chefs, chefs and cooks, Train staff in preparation, cooking and handling of food, Leading/instructing individuals, Direct and advise staff in the development and implementation of service quality assessment strategies
Supervision: 11-15 people
Certificates, licences, memberships, and courses : Food Safety Certificate
Cuisine specialties: French, Italian cuisine, Vegetarian, Gluten-free, Vegan
Food specialties: Bakery goods and desserts, Cereals, grains and pulses, Cold kitchen, Eggs and dairy, Fish and seafood, Meat, poultry and game, Stocks, soups and sauces, Vegetables, fruits, nuts and mushrooms, Chocolate
Area of work experience: Manager
Specialization or experience: Specialized environmental skills and knowledge
Security and safety: Bondable
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
Weight handling: Between 45 and 60 kg (100-132 lbs)
Own tools/equipment: Tools, Uniform, Cellular phone
Personal suitability: Leadership, Dependability, Efficient interpersonal skills, Excellent oral communication, Flexibility, Initiative, Organized, Reliability, Team player
Employment terms options: Evening, Flexible hours
Experience: 5 years or more
Employment terms options: Weekend
How to apply:
In person: 944 Fort Street, Victoria, British Columbia, V8V 3K2