first sous-chef

Education: College/CEGEP.

Work site environment: Hot. Non-smoking.

Work setting: Restaurant.

Ranks of chefs: Sous-chef. Chef de partie.

Tasks:

• 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.
• Supervise cooks and other kitchen staff.
• 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.
• Prepare dishes for customers with food allergies or intolerances.
• Train staff in preparation, cooking and handling of food.
• Leading/instructing individuals.

Supervision: 3-4 people.

Certificates, licences, memberships, and courses : Cook Trade Certification.

Cuisine specialties: French. International.

Food specialties:

• Fish and seafood.
• Meat, poultry and game.
• Vegetables, fruits, nuts and mushrooms.

Work conditions and physical capabilities:

• Fast-paced environment.
• Work under pressure.
• Physically demanding.
• Attention to detail.
• Standing for extended periods.
• Manual dexterity.

Personal suitability:

• Dependability.
• Efficient interpersonal skills.
• Excellent oral communication.
• Initiative.
• Organized.
• Reliability.
• Team player.

Employment terms options: Evening.

Experience: 5 years or more.

Employment terms options: Day. Weekend.

Financial benefits: Gratuities.

Other benefits:

• Free parking available.
• On-site amenities.
• Other benefits.
• Variable or compressed work week.