sous-chef
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Education:
Other trades certificate or diploma. or equivalent experience.
Work setting:
- Staff accommodation available.
- Restaurant.
- Rural area.
- Remote location.
- Hotel, motel, resort.
Tasks:
- Maintain records of food costs, consumption, sales and inventory.
- Analyze operating costs and other data.
- Demonstrate new cooking techniques and new equipment to cooking staff.
- 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.
- Supervise cooks and other kitchen staff.
- Prepare and cook food on a regular basis, or for special guests or functions.
- Prepare and cook meals or specialty foods.
- Requisition food and kitchen supplies.
- Plan menus and ensure food meets quality standards.
- Prepare dishes for customers with food allergies or intolerances.
- Train staff in preparation, cooking and handling of food.
Work conditions and physical capabilities:
- Fast-paced environment.
- Work under pressure.
- Tight deadlines.
- Handling heavy loads.
- Physically demanding.
- Attention to detail.
- Combination of sitting, standing, walking.
- Standing for extended periods.
- Bending, crouching, kneeling.
Personal suitability:
- Leadership.
- Dependability.
- Efficient interpersonal skills.
- Excellent oral communication.
- Flexibility.
- Initiative.
- Organized.
- Reliability.
- Team player.
Screening questions:
- Are you available for shift or on-call work?.
- Do you have experience working in this field?.
- Do you have the required certifications listed in the job posting?.
Other:
Use of artificial intelligence.
Employment terms options:
- Evening.
Experience:
1 year to less than 2 years.
Employment terms options:
- Flexible hours.
- Morning.
- On call.
- Day.
- Weekend.
Other benefits:
On-site housing options.