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MB
Restaurant manager
Marks Barnay’s Lounge
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- From $31 CAD / hour
- Full-time
- On-site
Ensure health and safety regulations are followed
Added 3 mins ago
HF
Restaurant manager
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- $38.5 to $39 CAD / hour
- Full-time
- On-site
Ensure health and safety regulations are followed
Added 5 mins ago
PK
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- $37 to $38 CAD / hour
- Full-time
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Ensure health and safety regulations are followed
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J3
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- From $38.4 CAD / hour
- Full-time
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Ensure health and safety regulations are followed
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AB
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- From $23 CAD / hour
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Added 7 mins ago
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- From $36.5 CAD / hour
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Ensure health and safety regulations are followed
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QC
Restaurant assistant manager
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Ensure health and safety regulations are followed
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HB
Assistant Manager - HUGO Outlet, Mirabel
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- Other
Ensure all relevant conditions relating to Health & Safety are fulfilled and empower store staff to achieve the highest standards to support store management within this area.
Added 7 mins ago
HB
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Ensure all relevant conditions relating to Health & Safety are fulfilled and empower store staff to achieve the highest standards to support store management within this area.
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Added 7 mins ago
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Added 7 mins ago
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Assistant Manager - BOSS Store, St. Bruno
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Ensure all relevant conditions relating to Health & Safety are fulfilled and empower store staff to achieve the highest standards to support store management within this area.
Added 7 mins ago
HB
Assistant Manager - BOSS Store, St. Foy
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Added 8 mins ago
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BJ
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Added 20 mins ago
SP
Restaurant assistant manager
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Added 24 mins ago
BW
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Breakers Pub

executive sous-chef

Prince Rupert, BC, Canada

Full-time

Apply About employer

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Job details

Job type: Full-time
Apply by: Nov 9, 2026
Posting language: English
Posted: Oct 10, 2026

Original job description

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

Apply About employer

More about this job

Responsibilities

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.

Skills

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

Benefits

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

Visa sponsorship

Not detected in the job text

Keywords

Restaurant
Sous-Chef
Kitchen Supervision
Food Preparation
Cooking
Menu Planning
Recipe Development
Food Cost Management
Labour Cost Estimation
Inventory Management
Food Quality Standards
Banquets
Specialty Foods
Food Allergies
Staff Recruitment
Staff Training
Safe Food Handling Certificate
Food Safety Certificate
Kitchen Supplies
Client Consultation

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