Sushi Chef Posted on Feb 12, 2018 by Lakeland Inn
Location Cold Lake, AB
Earnings $18.00 hourly
Work Hours 40 hours per week
Position Permanent Full Time
Vacancies 1 Vacancy
Closing Date Feb 26, 2018
No degree, certificate or diploma
Credentials (certificates, licences, memberships, courses, etc.)
Workplace Hazardous Materials Information System (WHMIS) Certificate
- Mediterranean cuisine
- Sushi preparation techniques
2 years to less than 3 years
- Train staff in preparation, cooking and handling of food
- Maintain records of food costs, consumption, sales and inventory
- Requisition food and kitchen supplies
- Prepare and cook food on a regular basis, or for special guests or functions
- Prepare and cook meals or specialty foods
Work Conditions and Physical Capabilities
- Fast-paced environment
- Work under pressure
- Attention to detail
- Combination of sitting, standing, walking
- Standing for extended periods
- Bending, crouching, kneeling
- Tight deadlines
Ability to Supervise
Ranks of Chefs
Fish and seafood
Chefs and Specialist Chefs Specific Skills
- Prepare and cook complete meals and specialty foods for events such as banquets
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- Supervise cooks and other kitchen staff
- Effective interpersonal skills
- Team player
- Excellent oral communication
How to Apply
Anyone who can legally work in Canada can apply for this job. If you are not currently authorized to work in Canada, the employer will not consider your job application.
Cold Lake, Alberta T9M1R6
Cold Lake, Alberta T9M1R6
Feb 26, 2018
Important notice: This job posting has been provided by an external employer.The Government of Alberta and the Government of Canada are not responsible for the accuracy, authenticity or reliability of the content.
Interest in supervising` the activities of sous-chefs, specialist chefs, chefs and cooks; and in recruiting and hiring staff
Interest in co-ordinating information to ensure food meets quality standards; may prepare and cook food on a regular basis or for special guests or functions
Interest in planning menus
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