Sous-Chef

Job summary

Manage overall kitchen operations, including planning menus, directing food preparation, and supervising a team of 5-10 staff members. Responsible for estimating costs, maintaining inventory records, and ensuring food quality standards are met.

Job details

Overview Languages English Education Secondary (high) school graduation certificate 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. 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 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 Recruit and hire staff Train staff in preparation, cooking and handling of food Manage kitchen operations Supervision 5-10 people Credentials Certificates, licences, memberships, and courses Food Safety Certificate Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Handling heavy loads Physically demanding Combination of sitting, standing, walking Standing for extended periods Bending, crouching, kneeling Personal suitability Leadership Initiative Organized Team player Benefits Health benefits Dental plan Health care plan Financial benefits Gratuities Life insurance Registered Retirement Savings Plan (RRSP) Other Benefits Free parking available Learning/training paid by employer On-site amenities On-site housing options

What you’ll do

Manage overall kitchen operations, including planning menus, directing food preparation, and supervising a team of 5-10 staff members. Responsible for estimating costs, maintaining inventory records, and ensuring food quality standards are met.

Requirements

Requires a high school diploma and 3 to 5 years of experience in a similar role. A Food Safety Certificate is required to ensure compliance with health and safety standards.

Benefits

• Health Benefits • Dental Plan • Health Care Plan • Gratuities • Life Insurance • Registered Retirement Savings Plan (RRSP) • Free Parking • Paid Learning/Training • On-site Housing Options

Listed skills

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

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Kitchen Management
• Menu Planning
• Staff Training
• Food Costing
• Recipe Creation
• Inventory Management
• Staff Supervision
• Food Presentation
• Budget Estimation
• Food Safety
• Leadership
• Teamwork

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership
• Manufacturing