Closed listing
sous-chef
- Elora, ON, 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
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Search current openingsOriginal job description
Archived listing. The details below describe a past opening.
Languages
English
Education
- Secondary (high) school graduation certificate
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
- Hot
- Sous-chef
Tasks
- 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
- Arrange for equipment purchases and repairs
- Consult with clients regarding weddings, banquets and specialty functions
- 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
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Train staff in preparation, cooking and handling of food
- Staff in various areas of responsibility
Personal suitability
- Leadership
- Dependability
- Efficient interpersonal skills
- Excellent oral communication
- Flexibility
- Organized
- Reliability
- Team player
More about this job
Responsibilities
Supervise kitchen staff and direct food preparation and cooking, including creating recipes, planning menus, and preparing meals for regular service, special functions, and guests with food allergies or intolerances. Maintain food cost, sales, consumption, and inventory records; train staff; uphold food quality; and coordinate equipment needs and client requirements for events.
Requirements
The role requires a secondary school graduation certificate and 3 to less than 5 years of experience. Candidates should demonstrate leadership, dependability, efficient interpersonal and oral communication skills, flexibility, organization, reliability, and the ability to work as part of a team.
Skills
- Food Cost and Inventory Management
- Cooking Techniques
- Kitchen Staff Supervision
- Recipe Development
- Food Preparation
- Cooking
- Menu Planning
- Food Quality Standards
- Specialty Food Preparation
- Banquet and Event Catering
- Staff Training
- Food Allergy Accommodation
- Equipment Purchasing and Repairs
- Client Consultation
- Leadership
- Oral Communication
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Management & Leadership
Keywords
- Sous-Chef
- Hospitality
- Food and Beverage
- Kitchen Supervision
- Food Cost Records
- Inventory Management
- Recipe Development
- Menu Planning
- Food Preparation
- Cooking
- Banquets
- Specialty Foods
- Food Quality Standards
- Food Allergies
- Staff Training
- Kitchen Equipment
- Client Consultation
- Food Safety