Closed listing
executive sous-chef
- Bromont, QC, Canada
Full-time
This opening has closed.
The original listing is kept below for reference.
Job details
- Job type
- Full-time
- Closing date
- Posting language
- English
- Posted
Similar jobs hiring now
Search current openingsOriginal job description
Archived listing. The details below describe a past opening.
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
The executive sous-chef will plan and direct food preparation activities, manage kitchen staff, and oversee inventory and operating costs. They are responsible for creating new recipes, training staff, and ensuring all food meets quality and safety standards.
Requirements
Candidates must have 3 to 5 years of experience in a management role within a kitchen environment. A college or CEGEP education is required, along with strong leadership and interpersonal skills.
Skills
- Menu planning
- Food cost control
- Inventory management
- Staff supervision
- Staff training
- Recipe development
- Food safety
- Kitchen management
- Leadership
- Communication
- Recruitment
- Budgeting
- Equipment maintenance
- Culinary techniques
- Quality assurance
Benefits
- Health benefits
- Dental plan
- Disability benefits
- Health care plan
- Paramedical services coverage
- Vision care benefits
- Life insurance
- Long-term care insurance
- Free parking
- Paid training
- On-site housing
- Paid time off
Visa sponsorship
Not detected in the job text
Categories
- Hospitality
- Food & Beverage
- Management & Leadership
- Administrative
Keywords
- Executive Sous-chef
- Kitchen Management
- Menu Planning
- Inventory Control
- Food Costing
- Staff Recruitment
- Culinary Arts
- Recipe Creation
- Food Safety
- Hospitality
- Leadership
- Banquets
- Quality Standards
- Supply Chain Management
- Staff Training
- Budgeting
- Equipment Maintenance
- Allergy Awareness
- Team Management
- Operations Management