sous-chef
- Vancouver, BC, Canada
Full-time
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Job details
- Job type
- Full-time
- Apply by
- Posting language
- English
- Posted
Original job description
Overview
Languages
English
Education
2 years to less than 3 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Work site environment
Tasks
Cuisine specialties
Transportation/travel information
Languages
English
Education
- Secondary (high) school graduation certificate
2 years to less than 3 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Work site environment
- Noisy
- Non-smoking
- Restaurant
- Urban area
- Sous-chef
Tasks
- Estimate amount and costs of supplies and food items
- 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
- Plan menus and ensure food meets quality standards
- Train staff in preparation, cooking and handling of food
- 5-10 people
Cuisine specialties
- Canadian
- European
- African cuisine
Transportation/travel information
- Public transportation is available
- Fast-paced environment
- Work under pressure
- Attention to detail
- Standing for extended periods
- Leadership
- Dependability
- Efficient interpersonal skills
- Flexibility
- Initiative
- Organized
- Reliability
- Team player
More about this job
Responsibilities
Plan menus, develop recipes, prepare and cook meals and specialty foods, and ensure food meets quality standards. Supervise and train kitchen staff, manage food supplies and inventory, and maintain records of costs, consumption, and sales.
Requirements
Requires a secondary school graduation certificate and 2 to less than 3 years of experience. The role involves supervising 5–10 people and calls for leadership, organization, reliability, flexibility, and the ability to work in a fast-paced environment under pressure.
Skills
- Menu Planning
- Recipe Development
- Food Preparation
- Cooking
- Food Presentation
- Kitchen Supervision
- Staff Training
- Inventory Management
- Food Cost Management
- Supply Requisitioning
- Quality Standards
- Leadership
- Dependability
- Flexibility
- Organization
- Teamwork
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Management & Leadership
Keywords
- Sous-Chef
- Restaurant
- Menu Planning
- Recipe Development
- Canadian Cuisine
- European Cuisine
- African Cuisine
- Food Preparation
- Cooking
- Food Presentation
- Banquets
- Kitchen Supervision
- Staff Training
- Food Costs
- Inventory Management
- Food Supplies
- Quality Standards
- Food Safety
- Fast-Paced Environment
- Leadership