Description
The Chef will cook during service hours, organize workflow, monitor quality, train and assign junior chefs and assistant cooks, assist with menu design, prepare mise en place, and follow hygiene regulations. The role is seasonal or year-round, full-time, with possible 5- or 6-day workweeks, pay aligned with the applicable collective agreement, and free meals and accommodation. Applicants need completed training or a comparable vocational qualification with practical experience; several years of professional and management experience is advantageous.
