Onsite Chef for inhouse Cafeteria

On-Site Cafeteria Chef

Schedule: Monday–Friday, 7:00 AM–3:00 PM

Servicing: Approximately 30 guests for breakfast and lunch daily

We are seeking a dependable, organized, and experienced On-Site Cafeteria Chef to join our team. This role is ideal for someone looking to transition from restaurant shift work into a stable weekday schedule with paid Federal holidays, while still showcasing their culinary skills in a professional environment.

Key Responsibilities

• Prepare a fresh, high-quality breakfast daily, including scrambled eggs, meats, weekly rotating breakfast specials, smoothies, and buffet setup.
• Break down the breakfast service and set up the lunch buffet.
• Reheat and manage lunch dishes delivered from Tango Tango’s central kitchen using Alto-Shaam ovens.
• Maintain a steady and timely lunch replenishment flow to ensure freshness and variety throughout the service (12:00–14:00).
• Keep an organized, clean, and sanitary workspace at all times.
• Adhere strictly to all Health Code and MAPAQ regulations.
• Work independently while communicating effectively with the Director of Operations and supporting overall daily operations.
• Manage cleanup between services and preparation for the next meal.

Requirements

• Minimum 5 years of experience in a cafeteria environment with both front-of-house and back-of-house responsibilities; or 3 years of senior-level restaurant experience.
• Strong organizational skills and the ability to work efficiently without direct supervision.
• Mature, reliable, and professional demeanor.
• Comfortable working alone and meeting tight meal service timelines.
• Proficient in both French and English (oral communication).
• Familiarity with using Alto-Shaam ovens and general breakfast cooking techniques.
• Strong attention to sanitation and compliance with all MAPAQ and health regulation standards.

Who We’re Looking For

• A mature, self-motivated professional who takes pride in their work, communicates clearly, and enjoys providing warm, consistent service to a small community of guests. Someone who values a balanced schedule and wants to work closely with Tango Tango’s Director of Operations to maintain smooth, high-quality daily food service.

Minimum of 5 years of kitchen experience in a dine in restaurant, with a minimum of three years being in a leadership or management position.