Chef

• Maintain records of food costs, consumption, sales and inventory

• Demonstrate new cooking techniques and new equipment to cooking staff

• Create new recipes

• Instruct cooks in preparation, cooking, garnishing and presentation of food

• Supervise cooks and other kitchen staff

• Prepare and cook food on a regular basis, or for special guests or functions

• Plan menus and ensure food meets quality standards

• Prepare dishes for customers with food allergies or intolerances

• Train staff in preparation, cooking and handling of food

• Leading/instructing individuals

• Present menu items to the highest standards during service

• Work efficiently on the cooking line during busy service periods

• Maintain cleanliness and organization of the kitchen and workstations at all times

• Follow all food safety and hygiene regulations (HACCP compliance)

• Conduct end-of-night cleaning duties, including sanitizing surfaces, equipment, and storage areas

• Ensure consistency in quality, portion control, and presentation

• Uphold company standards and contribute to continuous improvement in kitchen operations

• Education: Completion of a culinary college program is required.

• Experience: A minimum of 5 years of experience as a Chef is required.

• Proven experience as a Chef, Line Cook or similar role is required.

• Having strong cooking skills across multiple stations (grill, sauté, fry, etc.) is required.

• Knowledge of HACCP regulation is required.

• Knowledge of food preparation, presentation, and kitchen safety standards is required.

• Experience on international cuisine is required.

• Working Conditions and Physical Capabilities: Fast-paced environment, Work under pressure, Tight deadlines, Physically demanding, Attention to detail, Combination of sitting, standing, walking, Standing for extended periods.

• Personal suitability: Leadership, Dependability, Efficient interpersonal skills, Excellent oral communication, Flexibility, Initiative, Organized, Reliability, Team player.

• Ability to supervise: 5 – 10 people.

• Language: Advanced English is required.

• Only candidates from Mexico and Chile

• Salary: $36.00 per hour, 37.5 – 45 hours per week.

• Accommodation available at a discounted rate.

• Staff meals and discounts offered by the employer.

• Uniform provided at a charge for weekly cleaning.

• Flexibility in schedule is required. The employee will work 5 - 6 days a week in shifts of a rotational basis from 5:00 PM to 1:00 AM. Nights, weekend hours and work during holidays will be required.

• Overtime may be required based on the business’ needs.

Workvantage