Executive Sous-Chef

Job summary

Oversee kitchen staff and daily food preparation, including cooking meals and specialty dishes, developing recipes, planning menus, and maintaining food quality. Manage food and labour costs, supplies, and inventory, and recruit, train, and supervise kitchen employees.

Job details

Overview Languages English Education No degree, certificate or diploma Experience 3 years to less than 5 years On site Work must be completed at the physical location. There is no option to work remotely. Work site environment Noisy Hot Non-smoking Work setting Restaurant Ranks of chefs Sous-chef Responsibilities 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 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 Consult with clients regarding weddings, banquets and specialty functions Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Recruit and hire staff Supervise activities of sous-chefs, specialist chefs, chefs and cooks Train staff in preparation, cooking and handling of food Leading/instructing individuals Supervision 3-4 people 5-10 people Credentials Certificates, licences, memberships, and courses Safe Food Handling certificate Food Safety Certificate Experience and specialization Area of work experience Manager Additional information 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 Benefits Health benefits Dental plan Disability benefits Health care plan Financial benefits Bonus Gratuities Life insurance Long term benefits Long-term care insurance Other Benefits Other benefits Travel insurance

What you’ll do

Oversee kitchen staff and daily food preparation, including cooking meals and specialty dishes, developing recipes, planning menus, and maintaining food quality. Manage food and labour costs, supplies, and inventory, and recruit, train, and supervise kitchen employees.

Requirements

The role requires 3 to less than 5 years of experience, with no degree, certificate, or diploma specified. A Safe Food Handling certificate and Food Safety Certificate are listed, along with leadership, communication, organization, and the ability to work in a fast-paced, physically demanding environment.

Benefits

• Dental Plan
• Disability Benefits
• Health Care Plan
• Bonus
• Gratuities
• Life Insurance
• Long-Term Care Insurance
• Travel Insurance

Listed skills

• Inventory management · Preferred
• Food safety · Preferred
• Leadership · Preferred
• Communication · Preferred
• Organization · Preferred
• Teamwork · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Kitchen Supervision
• Menu Planning
• Recipe Development
• Food Preparation and Cooking
• Food Cost Management
• Inventory Management
• Staff Recruitment and Training
• Food Safety
• Banquet and Event Catering
• Food Allergy Accommodation
• Leadership
• Communication
• Organization
• Teamwork

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership