Sous-chef

• Education: Secondary (high) school graduation certificate
• Experience: 5 years or more

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
• 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

Work conditions and physical capabilities

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

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Reliability
• Team player

Employment terms options

• Early morning
• Evening
• Shift
• Flexible hours
• Morning

Employment terms options

• Night
• To be determined
• Day
• Weekend
• Work Term: Permanent
• Work Language: English
• Hours: 30 to 40 hours per week