The chef trainer will train and manage kitchen staff, supervise all related activities, estimate consumption, place food orders, and standardize recipes to ensure consistent quality. Responsibilities also include establishing presentation techniques, ensuring equipment maintenance, overseeing catering events, and offering cooking classes or demonstrations.
Candidates must possess two to three years of experience in a related role and two to three years of post-Secondary education or equivalent experience, with a culinary diploma being desirable. Advanced knowledge of food service principles, experiential knowledge of people/Problem management, and strong communication skills are required.