Team Simulation Assignment III Applicant Selection Interview Plan Considerations

DESCRIPTION

PROFESSIONAL CHEF

Reporting to: Employee Retention and Wellness Program Administrator

Term: Full-time position

Compensation: $40,000-55,000 per year plus benefits

Main duties

• Plan and direct food preparation and cooking activities of food services for breakfast, lunch, dinner, and snacks
• Consult with management team in budget, operational, and menu planning
• Plan menus and ensure food meets quality standards as required by law
• Estimate food requirements
• Arrange for equipment purchases and repairs
• Prepare and cook complete meals and specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays for employees, special guests, and corporate functions
• Devise new recipes with onsite culinary team
• Employment requirements
• Completion of secondary school
• Cook's trade certification
• Red Seal endorsement
• One of Certified Working Chef (CWC) or Certified Chef de Cuisine (CCC), administered by the Canadian Culinary Institute (CCI) of the Canadian Culinary Federation (CCFCC)

Q1. Recommend the selection interview design:

A. Recommend interview type

B. Recommend interview set up

C. Discuss rationale for recommendations in your report

D. This section is approximately two-three paragraphs

E. reference or link of website