8 meilleures offres (banquet cook, halifax, ns) (à pourvoir)

Chef
3317681 NOVA SCOTIA LIMITED —Lower Sackville, NS
- 30 $ de l’heure
- Temps plein
- Anglais
- Diplôme d'études secondaires
- En présentiel
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First Cook
SilverBirch Hotels & Resorts —Halifax, NS
- De 22,01 $ à 23,01 $ de l’heure
- Temps plein
- Certification ServSafe
- Préparation culinaires
- Hôtel
Second Cook
SilverBirch Hotels & Resorts —Halifax, NS
- De 19,22 $ à 20,22 $ de l’heure
- Temps partiel
- Certification ServSafe
- Préparation culinaires
- Hôtel
Line Cook
Four Points by Sheraton Halifax —Halifax, NS
- 19,57 $ de l’heure
- Temps plein
- Anglais
- Hôtel
- Compétences en communication
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il y a 7 jours
Head Chef
Doraku Foods limited —Dartmouth, NS
- De 32 $ à 35 $ de l’heure
- Temps plein
- Préparation culinaires
- Anglais
- Gestion d'équipe
- Assurance Invalidité
- Assurance Dentaire
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Kitchen Manager
Grafton Connor Group —Halifax, NS
- De 22 $ à 25 $ de l’heure
- Temps plein
- Hospitalité
- Gestion de restaurant
- Expérience en supervision
- Réductions Tarifaires
Postuler rapidement
il y a 10 jours
Temporary - 2nd Cook-HFX
Great Canadian —Halifax, NS
- 18,61 $ de l’heure
- Microsoft Excel
- Service à la clientèle
- Préparation culinaires
il y a 3 jours
South Indian Cook
Ilai South Indian Restaurant —Halifax, NS
- À partir de 20 $ de l’heure
- Temps plein
- Préparation culinaires
- Gestion d'équipe
- Leadership
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Cook II (4 months' contract)
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Je souhaite recevoir la dernière alerte emploi pour les postes de ce type : banquet cook (halifax, ns)

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Chef

3317681 NOVA SCOTIA LIMITED
Lower Sackville, NS

Postuler rapidement

Détails du poste

Permanent | Temps plein
30 $ de l’heure

Profil recherché

Anglais
Diplôme d'études secondaires
Préparation des aliments

Description complète du poste

Hire for one Chef position – Jinloong Chinese Restaurant
518 Sackville Drive, Lower Sackville, NS, B4C 2R8
(902) 252-4555

Full-time, Permanent
Start Date: As soon as possible

35hours per week
$30 per hour

Job duties:

Lead day-to-day kitchen operations for dine-in, takeout, and group/catering orders, coordinating prep and cooking so service runs smoothly during peak hours.

Maintain food quality and consistency by setting standards for flavour, presentation, and portioning; review outgoing dishes and adjust preparation methods when needed.

Create and update menus and seasonal specials with management; refine recipes and prep specifications to match customer preferences and operational capacity.

Discuss and coordinate wedding meals, banquets, corporate/group bookings, and other specialty functions with clients/management (menu options, headcount, dietary restrictions, timing, and service style).

Plan production for functions and large orders by building prep timelines, batch-cooking plans, and portion controls to meet deadlines while minimizing waste and controlling food cost.

Forecast ingredient requirements using reservations, function schedules, and sales patterns; coordinate ordering and receiving to ensure supply readiness for both regular service and events.

Organize staffing for daily service and special functions: assign stations and responsibilities for the kitchen team and adjust workload based on volume and priorities.

Supervise and train cooks/kitchen helpers through hands-on coaching in prep techniques, station setup, workflow efficiency, and safe equipment/tool handling.

Coordinate with front-of-house on order flow, pacing, special requests, and packaging/labeling standards for takeout and catering deliveries to ensure accuracy and customer satisfaction.

Oversee inventory control by monitoring stock levels, checking deliveries, ensuring proper storage and FIFO rotation, and maintaining clear records to reduce loss and spoilage.

Coordinate equipment needs by routinely checking the condition of key kitchen tools and appliances and arranging purchases, maintenance, and repairs to prevent downtime.

Ensure compliance with food safety and health regulations by enforcing sanitation routines, safe food handling, and a clean, organized work environment.

Participate in hiring for kitchen positions by helping draft job requirements, screening candidates, conducting interviews, and supporting hiring/onboarding decisions when required.

Cook on special guests, banquets, or peak periods while continuing to oversee overall kitchen execution and timing.

Requirement:

Education:
Secondary (high) school graduation certificate.

Culinary management certificate or diploma is an asset

Experience:
Several years of experience in commercial food preparation.

Language:

fluent English

You must be legally authorized to work in Canada to apply.

Send your resume and application to:
[email protected]

Job Types: Full-time, Permanent

Work Location: In person

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banquet cook emplois - halifax, ns

Chef

First Cook

Second Cook

Line Cook

Head Chef

Kitchen Manager

Temporary - 2nd Cook-HFX

South Indian Cook

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