Sous Chef, Full Time

Public Health Regulations and Dietary Department policies and procedures, including: • Reviewing menus and standardized recipes before preparing menu items and snacks. • Complying with daily production charts, standardized recipes and therapeutic menus. • Preparing and serving the alternative choice for main course, vegetable and dessert at the same time as the first choice. • Portioning menu items in compliance with therapeutic extension menus and using the appropriate utensils. • Making menu substitutions as necessary, and recording these substitutions the production menu before commencing production. • Ensuring that food temperatures remain in the Danger Zone (4C – 60C) for as short a time as possible. • Thawing frozen foods either in the refrigerator or under cold running water. • Cooking/reheating foods to the minimum internal temperatures indicated on the temperature logs. • Cooling all pre-prepared foods uncovered in the refrigerator. • Cooling all prepared foods in pans no deeper than 10 cm. • Serving hot foods to residents at a minimum temperature of 60C and cold foods at a maximum of 5C. • Taking and recording food temperatures both after cooking, and at point of service. • Labeling and dating all foods received, prepared, in process, or leftover. • Taking, labeling, and properly storing food samples. • Meeting the time schedule for service of meals and nourishments. • Directing the flow of meal service. • Following proper food handling techniques, including: Washing hands at the hand washing sink in kitchen or on the RHA. • Reducing risk of cross contamination by cleaning and sanitizing equipment after each use. • Using appropriate utensils when preparing/serving food. • Reporting food, supply and equipment needs to the dietary manager. • Alerting food service manager to problems and making recommendations about corrective action.

The Sous Chef is responsible for preparing and serving meals in accordance with dietary policies and public health regulations. They must ensure food safety standards are met, including proper temperature control, sanitation, and accurate labeling of all food items.

The candidate must be capable of following standardized recipes and therapeutic menu requirements while maintaining strict hygiene practices. Strong attention to detail regarding food handling, storage, and service scheduling is essential for this role.

• Time managementPreferred
• Food safetyPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Food preparation
• Menu planning
• Food safety
• Sanitation
• Portion control
• Temperature monitoring
• Cross-contamination prevention
• Kitchen management
• Therapeutic diets
• Inventory management
• Equipment maintenance
• Time management
• Menu Planning
• Meal Service
• Equipment Maintenance
• Kitchen Management
• Management
• Cooking
• Food Services
• Packaging And Labeling
• Food Safety And Sanitation
• Food Preparation
• Inventory Management
• Operations
• Recipes
• Time Management
• Scheduling
• Detail Oriented

• Food & Beverage
• Hospitality
• Healthcare
• Sous Chef
• Chefs
• Chefs and Head Cooks

Minimum experience

2+ years

Posting language

English

Working hours

40 hours per week