sous-chef
- Elora, ON, Canada
Full-time
Applications open in a new tab.
Job details
- Job type
- Full-time
- Apply by
- Posting language
- English
- Posted
Original job description
Overview
Languages
English
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
Personal suitability
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
Plan menus and direct food preparation and cooking, including meals and specialty dishes for events, guests, and customers with dietary needs. Supervise and train kitchen staff, maintain food cost and inventory records, develop recipes, and coordinate equipment and client requirements.
Requirements
Requires a secondary school graduation certificate and 3 to less than 5 years of experience. The role also calls for leadership, dependability, strong interpersonal and oral communication skills, flexibility, organization, reliability, and teamwork.
Skills
- Food Cost and Inventory Management
- Cooking Techniques
- Recipe Development
- Food Preparation and Cooking
- Menu Planning
- Food Quality Standards
- Kitchen Staff Supervision
- Staff Training
- Banquet and Event Catering
- Food Allergy Accommodation
- Equipment Purchasing and Repairs
- Client Consultation
- Leadership
- Communication
- Organization
- Teamwork
Visa sponsorship
Not detected in the job text
Categories
- Hospitality
- Food & Beverage
- Management & Leadership
Keywords
- Sous-Chef
- Hospitality
- Food and Beverage
- Food Cost Records
- Inventory Management
- Recipe Development
- Menu Planning
- Food Preparation
- Cooking
- Food Presentation
- Banquets
- Specialty Foods
- Food Quality Standards
- Food Allergies
- Kitchen Supervision
- Staff Training
- Cooking Techniques
- Kitchen Equipment
- Equipment Purchasing
- Equipment Repairs
- Client Consultation
- Weddings
- Special Functions
- Leadership
- Teamwork