What the posting asks for

• 3 to 5 years' experience
• Other trades certificate or diploma
• English

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

Hours and terms

• 30 to 35 hours a week
• 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.
• Executive chefs usually require management training and several years of experience in commercial food preparation, including two years in a supervisory capacity and experience as a sous-chef, specialist chef or chef.
• 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 Head Chefs (NOC 62200). It describes this kind of work in general, not this employer's ad.

What this work usually involves

• Plan and direct food preparation and cooking activities of several restaurants in an establishment, restaurant chains, hospitals or other establishments with food services
• Consult with clients regarding weddings, banquets and specialty functions
• Plan menus and ensure food meets quality standards
• Estimate food requirements and may estimate food and labour costs
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Arrange for equipment purchases and repairs

About the employer

• Industry: Retail trade
• Region: Lower Mainland–Southwest Region