sous-chef

Education:

Secondary (high) school graduation certificate.

Tasks:

• Estimate amount and costs of supplies and food items.
• Estimate labour costs.
• Maintain records of food costs, consumption, sales and inventory.
• Demonstrate new cooking techniques and new equipment to cooking staff.
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
• Create new recipes.
• Instruct cooks in preparation, cooking, garnishing and presentation of food.
• Prepare and cook complete meals and specialty foods for events such as banquets.
• Prepare and cook meals or specialty foods.
• Requisition food and kitchen supplies.
• Arrange for equipment purchases and repairs.
• Plan and direct food preparation and cooking activities of several restaurants.
• Plan menus and ensure food meets quality standards.
• Recruit and hire staff.
• Train staff in preparation, cooking and handling of food.
• Manage kitchen operations.

Supervision:

5-10 people.

Certificates, licences, memberships, and courses :

Food Safety Certificate.

Work conditions and physical capabilities:

• Fast-paced environment.
• Work under pressure.
• Handling heavy loads.
• Physically demanding.
• Combination of sitting, standing, walking.
• Standing for extended periods.
• Bending, crouching, kneeling.

Personal suitability:

• Leadership.
• Initiative.
• Organized.
• Team player.

Screening questions:

Do you have experience working in this field?.

Employment terms options:

• Evening.

Experience:

3 years to less than 5 years.

Employment terms options:

• Morning.
• Weekend.

Health benefits:

• Dental plan.
• Health care plan.

Financial benefits:

• Gratuities.
• Life insurance.
• Registered Retirement Savings Plan (RRSP).

Other benefits:

• Free parking available.
• Learning/training paid by employer.
• On-site amenities.
• On-site housing options.