sous-chef
Education:
Secondary (high) school graduation certificate.
Work site environment:
Noisy. Hot.
Work setting:
Restaurant.
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.
- 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.
- Requisition food and kitchen supplies.
- Arrange for equipment purchases and repairs.
- Plan menus and ensure food meets quality standards.
- Recruit and hire staff.
- Train staff in preparation, cooking and handling of food.
- Leading/instructing individuals.
Transportation/travel information:
Travel expenses paid by employer.
Work conditions and physical capabilities:
Fast-paced environment. Work under pressure. Handling heavy loads. Physically demanding. Attention to detail. Standing for extended periods. Repetitive tasks.
Weight handling:
Up to 23 kg (50 lbs).
Personal suitability:
- Leadership.
- Dependability.
- Efficient interpersonal skills.
- Excellent oral communication.
- Flexibility.
- Initiative.
- Organized.
- Reliability.
- Team player.
- Judgement.
Screening questions:
- Are you available for shift or on-call work?.
- Do you have experience working in this field?.
- Do you meet the language requirements listed in the job posting for the position (English or French)?.
Employment terms options:
Evening. Shift. Flexible hours. Morning.
Experience:
5 years or more.
Employment terms options:
Night. Day. Weekend. Overtime available.
Financial benefits:
Gratuities.
Other benefits:
Other benefits.