Chef

Company: Papi’s Mexican Cantina Ltd. o/a Papi’s Cantina

Business information: Papi’s Cantina is a Mexican restaurant and cocktail bar. We specialize in authentic Mexican food, including tacos, along with tequila and mezcal-based cocktails, margaritas, and a relaxed dining experience. Our goal is to offer fresh, flavourful food and drinks in a casual, welcoming atmosphere for both locals and visitors.

Business address: 1627 Peninsula Rd, Unit D, Ucluelet, BC V0R 3A0

Location of work: Same as above

Type of Employment: Full Time – Seasonal / 9-month contract

Estimated Start Date: March 2027

Job duties:

Personnel & Team Leadership Hiring & Training:

• Managing the recruitment and ongoing training of kitchen staff, including line cooks and prep cooks.
• Creating and managing employee work schedules to ensure proper coverage during peak hours while controlling labour costs.
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
• Train staff in preparation, cooking and handling of food.
• Leading/instructing individuals
• Recruit and hire staff

Performance Management:

• Evaluating staff performance, providing feedback, and handling disciplinary actions or conflict resolution.

Mentorship:

• Leading by example to foster a positive, high-performing culture and teaching advanced culinary techniques.
• Demonstrate new cooking techniques and new equipment to cooking staff.
• Instruct cooks in preparation, cooking, garnishing and presentation of food.

Operations & Administration Inventory & Ordering:

• Tracking stock levels, setting “par” levels, and coordinating directly with vendors to order food and supplies.

Cost Control:

• Monitoring food waste and tracking weekly/monthly expense reports to maintain the kitchen’s budget.
• Estimate amount and costs of supplies and food items.
• Estimate labour costs.
• Maintain records of food costs, consumption, sales and inventory.
• Analyze operating costs and other data.

Compliance & Safety:

• Enforcing strict health codes, sanitation protocols, and personal hygiene standards to ensure the kitchen is always “audit-ready”.

Equipment Upkeep:

• Scheduling routine maintenance and repairs for kitchen appliances like fryers, walk-in coolers, and ovens.
• Requisition food and kitchen supplies.
• Arrange for equipment purchases and repairs

Culinary Strategy Menu Development:

• Collaborating with ownership or executive chefs to create new dishes, daily specials, and seasonal menu changes.
• Prepare dishes for customers with food allergies or intolerances.
• Prepare and cook complete meals and specialty foods for events such as banquets.
• Prepare and cook food on a regular basis, or for special guests or functions.
• Prepare and cook meals or specialty foods.

Recipe Standardization:

• Ensuring all recipes are documented accurately with strict portion controls to maintain consistency and profitability.

Quality Assurance:

• Monitoring every plate that leaves “the pass” to ensure it meets established presentation and taste standards.
• Plan menus and ensure food meets quality standards.

Front-of-House Coordination:

• Working closely with the General Manager to align kitchen timing with customer service expectations.
• Consult with clients regarding weddings, banquets and specialty functions

 

Requirements:

• Education: Completion of secondary school is required.
• Experience: A minimum of 5 years of experience as a chef is required. If the candidate does not meet the required experience, a post-secondary certificate in the field is required.
• Cook’s trade certification or equivalent credentials, training and experience are required.
• Driver’s license is a strong asset
• Work Conditions and Physical Capabilities: Fast-paced environment; Work under pressure; Tight deadlines; Physically demanding; Combination of sitting, standing, walking; Bending, crouching, kneeling; Handling heavy loads; Attention to detail; Standing for extended periods of time.
• Personal Suitability: Leadership, Efficient Interpersonal skills, Flexibility, Organized, Team player, Dependability, Excellent oral communication, Initiative, Reliability.
• Work Site Environment: Noisy, Hot, Non-smoking, Wet/damp, Cold/refrigerated
• Ability to Supervise: 4 – 5 people
• Weight Handling: Between 45 and 60 kg (100 – 132 lbs)
• Language: English is required

 

Wage: $34.00 per hour. 30 – 50 Hours per week

Benefits: Transportation costs covered by the employer if worker needs to relocate.

 

Important Information: The regular work schedule will be 5-6 days per week, including weekends, on a rotational basis.

Apply by email: ryan@papiscantina.ca

cc: papiscantina@canadaemail.ca

Apply by mail: 1627 Peninsula Rd, Unit D, Ucluelet, BC V0R 3A0

**Please apply with the subject: Job Application – Chef**