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The Green Chef plays a key role in promoting positive environmental outcomes through responsible food sourcing, waste reduction, and sustainable practices. They are responsible for maintaining records, analyzing costs, creating new recipes, and ensuring food quality meets standards.
Responsibilities:
Maintain records of food costs, consumption, sales, and inventory.
Analyze operating costs and other data.
Demonstrate new cooking techniques and equipment.
Supervise activities of chefs, cooks, and kitchen workers.
Create new recipes and plan menus.
Instruct cooks in food preparation, cooking, and presentation.
Prepare and cook meals and specialty foods for events.
Supervise kitchen staff.
Requisition food and kitchen supplies.
Arrange for equipment purchases and repairs.
Consult with clients for weddings, banquets, and specialty functions.
Estimate food requirements and labor costs.
Plan and direct food preparation and cooking activities for multiple restaurants.
Prepare dishes for customers with food allergies or intolerances.
Recruit and hire staff.
Train staff in food preparation and handling.
Qualifications:
Experience: 1 year to less than 2 years.
Education: Secondary (high) school graduation certificate.
Cuisine Specialties: Canadian, East Indian, Kosher, International, Gluten-free, Mediterranean cuisine.
Food Specialties: Bakery goods and desserts, Cold kitchen, Eggs and dairy.
Skills:
Strong culinary skills and knowledge.
Environmental awareness and commitment to sustainability.
Excellent leadership and management abilities.
Effective communication and organizational skills.
Physical Requirements:
Stamina and endurance to work in a fast-paced environment.
Ability to stand for long periods.
Ability to lift and carry heavy objects.