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COGIR ImmobilierCanada
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Job Title:Head Chef Reports to:Lodge Manager Level:Hourly Scope:Responsible for proper and timely preparation of the food service as well as supervision of kitchen staffPrimary Responsibilities: • Acc
Head Chef - Stowmarket
Compass GroupBarkingHead Chef Location: Stowmarket Salary: Up to £35,000 per annum, depending on experience Working Pattern: Monday to Friday, 7am to 3:30pm, however as this is a 7 day operation flexibility to workin
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Head Chef - Kettering
Compass GroupBurton LatimerHead Chef – Kettering 40 Hours Per Week £34,702 per annum Lead the Kitchen at an Exciting New OpeningWe are looking for a talented and passionate Head Chef to lead the kitchen team at a brand-new E
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Head Chef - Kettering
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Head Chef - Kettering
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Head Chef - Stowmarket
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À propos
Looking to join a team where people, respect, and collaboration are integral to the company's values and those of all team members? At Cogir, we hire caring individuals with a strong team spirit and a commitment to customer service.
POSITION DESCRIPTION:
Résidence du Verger, located in St-Jérôme, offers seniors a warm and safe environment while respecting each resident's individual needs with integrity and privacy.
Permanent full-time day shift position, 40 hours/week, Monday to Friday, 8:00 a.m. to 6:00 p.m., and one weekend out of two.
ROLE AND GENERAL RESPONSIBILITIES:
- Assist in maintaining and restoring residents' health by proposing customized and balanced menus
- Create tasty menus while respecting the expected level of quality and the allocated budget
- Ensure and optimize quality standards in the use of food
- Maintaining the cleanliness of equipment and the workspace
- Perform meal preparation while supervising and mobilizing staff in the kitchen
- Perform other related duties
- Plan and cook meals in accordance with the appropriate methods and standards
- Supervise the preparation of cold meals and desserts
- Take inventory of food products and place orders with suppliers
- Take inventory of service materials and while adhering to the budgets, proceed with procurement if necessary
- Use work methods consistent with the health and safety rules and cleanliness standards in effect
EXPERIENCE AND QUALIFICATIONS:
- A minimum of 3 to 5 years experience
- A proffesional studies dimploma (DEP) in institutional cuisine or equivelent
- Training certification (MAPAQ)
- knowledge of a Maitre D's responsibilities (an asset)
- Basic computer skills
- Experience in RPA, a major asset.
BENEFITS:
- Salary to be discussed
- Free parking
- Uniform provided
- Free meals
- Referral Program
- Sick days and time off for family obligations
- Employee Assistance Program
- Vacation
- Group insurance after 3 months
- Human management approach
- Challenging opportunities, up to your ambitions!
- A welcoming and tight-knit team!
JOB STATUS:
Permanent: Full Time
JOB SCHEDULE:
Day time
Compétences linguistiques
- English
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