M
Chef
Meatings Barbecue
About this role
Work closely with the catering manager to prepare a variety of balanced, attractive and cost-effective menu options
Prepare appropriate recipes & ensure that all required supplies, resources and materials are purchased, ordered and available when needed
Execute and lead all offsite catering events, ensuring that all required preparation, delivery, set-up, service, and takedown responsibilities are properly and efficiently executed
Perform all types of high volume food production and preparation duties
Write production sheets and production lists, perform various inventory, receiving and quality control tasks, and consistently monitor kitchen operations and cleanliness
Build and maintain relationships with team members and front of house management alike, reinforcing the O&B values daily
Ensure fiscal responsibility for food and labour costs for each event
As a leader, build a culture that revolves around the experience and enjoyment of food and cooking
Conduct recruitment and selection, training and development initiatives as well as scheduling, performance management and employee coaching; assist in bi-annual reviews
Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, and facilitate the acceptance and implementation of new services.
Lead staff briefings and meetings
Demonstrates high personal integrity, business ethics and takes every opportunity to promote catering services
Represent the business at special demonstrations, special events, or theme activities
Other duties as assigned or required
Requirements
This is a temporary seasonal chef position working in our catering division that operates from May to December. The Chefs are required for the busiest months of May to September
Minimum of three (3) years progressive experience as a Chef with culinary training and proven depth and breadth of food knowledge and trends
Proven effective supervisory skills, knowledge of food preparation, food costing and quality control procedures
Prior work experience in a high volume production setting with experience in off-site catering, and kitchen management
Excellent interpersonal and communication skills required to effectively motivate, direct, and lead assigned employees, and work closely with clients.
Proficient in performing many tasks simultaneously while at the same time making sure all details are properly addressed in those tasks
A dedication to understanding & exceeding customer expectations.
A high energy level or sense of urgency in carrying out assigned tasks.
Strong business acumen; organized and methodical team-oriented worker
Self-starter, flexible, and able to work independently; ability to multi-task and prioritize multiple projects
A valid Driver's Licence
Knowledge of Microsoft Office Word and Excel
Schedule
Hours per week
32 hrs
Start date
As soon as possible
Ideal employment date
Apr 1, 2026
Eligibility
Language requirement
English
Terms of employment
Seasonal
Benefits
Extended Medical and Dental 50/50.
Free meals on shift
General Disclosure
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