executive sous-chef
- Bromont, QC, Canada
Full-time
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Job details
- Job type
- Full-time
- Apply by
- Posting language
- English
- Posted
Original job description
Overview
Languages
French
Education
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
Tasks
Area of work experience
Security and safety
Health benefits
This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups:
Support for newcomers and refugees
Languages
French
Education
- College/CEGEP
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
- Cold/refrigerated
- Non-smoking
- Sous-chef
Tasks
- Estimate amount and costs of supplies and food items
- Estimate labour costs
- Maintain records of food costs, consumption, sales and inventory
- Analyze operating costs and other data
- 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
- 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
- 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
- 11-15 people
Area of work experience
- Manager
Security and safety
- Criminal record check
- 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
- Leadership
- Dependability
- Efficient interpersonal skills
- Excellent oral communication
- Flexibility
- Initiative
- Organized
- Reliability
- Team player
Health benefits
- Dental plan
- Disability benefits
- Health care plan
- Paramedical services coverage
- Vision care benefits
- Life insurance
- Registered Retirement Savings Plan (RRSP)
- Long-term care insurance
- Free parking available
- Learning/training paid by employer
- On-site amenities
- On-site housing options
- Other benefits
- Paid time off (volunteering or personal days)
This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups:
Support for newcomers and refugees
- Recruits newcomers and/or refugees who were displaced by a conflict or a natural disaster (for example: Ukraine, Afghanistan, etc.)
- Offers flexible onboarding options to allow Veterans to gradually adapt to the civilian workplace (for example: gradually increasing hours and responsibilities, etc.)
- Applies hiring policies that discourage age discrimination
- Applies hiring policies that discourage discrimination against members of visible minorities (for example: anonymizing the hiring process, etc.)
More about this job
Responsibilities
Plan and oversee food preparation, cooking, menus, and quality standards across several restaurants, including meals for events and customers with food allergies or intolerances. Manage kitchen staff, budgets, supplies, equipment, recruitment, and training while maintaining records and analyzing operating costs.
Requirements
The role requires 3 to less than 5 years of experience and a college or CEGEP education; French is listed under languages. Candidates should be able to lead and train a team of 11–15 people and work effectively in a fast-paced, physically demanding kitchen environment.
Skills
- Food Cost Estimation
- Labour Cost Estimation
- Inventory Management
- Operating Cost Analysis
- Recipe Development
- Menu Planning
- Food Preparation and Cooking
- Food Presentation
- Food Allergy Accommodation
- Kitchen Staff Supervision
- Staff Recruitment and Hiring
- Staff Training
- Food Quality Standards
- Kitchen Supply Procurement
- Leadership
- Communication
Benefits
- Dental Plan
- Disability Benefits
- Health Care Plan
- Paramedical Services Coverage
- Vision Care Benefits
- Life Insurance
- Long-Term Care Insurance
- Free Parking
- Employer-Paid Learning and Training
- On-Site Amenities
- On-Site Housing Options
- Paid Time Off for Volunteering or Personal Days
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Management & Leadership
Keywords
- Sous-Chef
- Hospitality
- Food and Beverage
- Menu Planning
- Recipe Development
- Food Preparation
- Cooking
- Banquets
- Specialty Foods
- Food Presentation
- Food Quality Standards
- Food Allergies
- Food Costs
- Labour Costs
- Inventory
- Operating Costs
- Kitchen Supplies
- Equipment Purchasing and Repairs
- Staff Recruitment
- Staff Supervision
- Staff Training
- Kitchen Management
- French
- Criminal Record Check