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

Salary: will be negotiated and depends on the skills and experience of the applicant.

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

Experience: two to three years’ experience.

Credentials required: The applicant should have Cook Red Seal Certificate, Safe Food Handling certificate, Workplace Hazardous Materials Information System (WHMIS) Certificate, Emergency First Aid and Cardiopulmonary resuscitation (CPR).

Work Setting: Restaurant, Resort

Specific Skills: Plan and direct food preparation and cooking activities, Estimate food requirements, Estimate food and labour costs, Demonstrate new equipment, 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, Ensure quality of food and portion control, Create new recipes, Requisition food and kitchen supplies and equipment, Recruit and hire staff, Supervise cooks and kitchen staff, Supervise chefs de partie/specialist chefs

Additional Skills: Maintain records of food costs, consumption, sales and inventory, Analyze operating costs and other data

Security and Safety: Driver’s validity license check

Own Tools/Equipment: Tools, Uniform

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

Work Location Information: Staff accommodation available, Rural community

Ability to Supervise: 16-20 people

Essential Skills: Working with others, Problem solving, Decision making, Critical thinking, Job task planning and organizing, Computer use, Continuous learning

Profile: for Nova Scotia Signature Resorts

Nova Scotia’s own trio of Signature Resorts showcase the best of Nova Scotia’s scenic and cultural attractions.

This job in no longer available

The contact information has been removed

Order Number: 4910565

Post date: 2010-03-12