What the posting asks for

• 3 to 5 years' experience
• High school
• English

From the posting's details in Job Bank's open data. The full ad is on Job Bank.

Hours and terms

• 30 to 40 hours a week
• Shifts: evenings, weekends, shifts
• Full time, Permanent employment
• In person

Usually needed for this kind of work

• Cook's trade certification or equivalent credentials, training and experience are required.
• The certifications of Certified Working Chef (CWC) and Certified Chef de Cuisine (CCC), administered by the Canadian Culinary Institute (CCI) of the Canadian Culinary Federation (CCF) are available to qualified chefs.
• Red Seal endorsement for cooks is also available to qualified chefs upon successful completion of the interprovincial Red Seal examination.
• Sous-chefs, specialist chefs and chefs usually require several years of experience in commercial food preparation.
• Completion of secondary school is usually required.
• Often asked for in B.C.: FOODSAFE Level 1. B.C.'s food safety course. Food service employers often ask for it.

From Canada's occupation guide (OaSIS) for Specialist chefs (NOC 62200). It describes this kind of work in general, not this employer's ad.

What this work usually involves

• Prepare and cook complete meals or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays for special events such as banquets
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Create new recipes
• Supervise cooks and other kitchen staff
• May plan menus
• May requisition food and kitchen supplies.

About the employer

• Industry: Accommodation and food services
• Region: Lower Mainland–Southwest Region