Chef

Summary

The Chef leads food operations at Bistro Le HUB, the cafeteria and events. They coordinate the kitchen team, set and enforce procedures and standards, and ensure efficient, safe and high-quality kitchen operations.

Key Responsibilities

• Operations Coordination:
  • Plan production based on forecasted volume and the event calendar.
  • Coordinate kitchen staff during shifts.
  • Ensure menus, recipes, portions and preparation methods are followed.
  • Actively participate in prep, production and service.
• Team Leadership:
  • Lead the kitchen team and assign tasks.
  • Train and onboard new staff.
  • Serve as a point of contact for the team during service.
  • Report operational or staffing issues to the Dining Room Manager or management.
• Menus, Quality & Consistency:
  • Develop and update menus and recipe cards in collaboration with management.
  • Ensure consistent food quality and presentation.
  • Perform regular quality and safety checks (temperatures, timing, cleanliness).
  • Address errors or non-compliance immediately.
• Hygiene, Safety & Procedures:
  • Enforce food safety and sanitation standards (MAPAQ).
  • Maintain clean, organized and safe workstations.
  • Ensure staff follow established procedures.
• Inventory & Cost Control:
  • Plan kitchen needs and take part in ordering.
  • Oversee receiving and storage of deliveries.
  • Rotate products using FIFO practices.
  • Monitor waste and food costs.
• Teamwork & Collaboration:
  • Work closely with the Dining Room Manager for smooth service.
  • Promote a respectful and positive work environment.
  • Plan and lead kitchen operations during special events.

Qualifications

• Professional kitchen experience, including team supervision.
• MAPAQ food safety certificate (manager level).
• Strong organization and ability to work under pressure.
• Commitment to quality, consistency and cleanliness.
• Positive leadership and team spirit.

Work Conditions

• Full-time position, seasonal or year-round.
• Work on weekends, evenings and during special events.
• Fast-paced kitchen environment.
• Reports to the Guest Experience Director.

Benefits

• Competitive salary
• Seasonal or year-round position
• Complimentary membership to the center
• Free season pass for dependents
• Discounts on equipment rentals, food, staff meals, and retail items
• Opportunities for training and skill development