Job Responsibilities
Keeping entire kitchen on budget monthly, order all stock, due
inventory, direct staff of 30 people. Cook minimum of 4 days per
week while performing all of the managemnet duties. Hire and fire
when needed, plan special functins and participate in any company
contests.
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Job Requirements
Must be interprovincial Journeyman Cook with 3-5 years
experience, need to have classes that teach you to bake, cook and
general sanitation of kitchen, as well as a good class that will
teach you to manage your budget for the kitchen - general bookeeping.
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Uppers
Unlike many restaurants that require you to work ungodly hours into the night,
the latest you'd have to work is 7:30. I have every secong weekend off and I have
been rewarded with many cash bonouses as well as the company has flown me to many
places for more training.
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Downers
Pressure of working on a very tight buget which does not allow
you to screw up once or you`ll pay for it.The many job
responsiblities that I`m expected to handle all at the same time.
My schedule that I have to maintain is tough to handle at times.
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Lifestyle
On a whole it's pretty good. I work 50-60 hours per week which is normal for a
management position. Cooking Hours are 6:00 -2:30 and 11-7:30 and office days are
8:45- till when ever I get done.Company sends me to a conference once yearly as
well puts out contests to enter and I have enter a pie contest that they flew me
down to portlan oregon to compete
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Compensation
Base salary-$ 3,000.00 per month- $400 quarterly if on budget for every
quarter and $1,000.00 if on quarter for entire year. Full benefit
package including dental and vision and perscriptions. They'll
match your RRSP contributions as well.
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Advice to Jobseekers
Good field to always have a job but you should aim for management
because lower down positions don`t pay very well. Future is
bright because the baby boomer are all aging and more and more
places are going to have to be built to house all of them.
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