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
Oversee kitchen staff and food preparation, including planning menus, developing recipes, preparing meals, and ensuring food quality and safe handling. Manage food costs, inventory, equipment, event catering, and client consultations for special functions.
Requirements
Requires a secondary school graduation certificate and 3 to less than 5 years of experience. The role also calls for leadership, dependability, effective interpersonal and oral communication, flexibility, organization, reliability, and teamwork.
Skills
- Food Cost and Inventory Management
- Staff Supervision
- Recipe Development
- Cooking Techniques
- Meal Preparation
- Menu Planning
- Food Presentation
- Food Quality Standards
- Banquet and Event Catering
- Kitchen Equipment Management
- Client Consultation
- Staff Training
- Food Allergy Accommodation
- Leadership
- Communication
- Organization
Visa sponsorship
Not detected in the job text
Categories
- Hospitality
- Food & Beverage
- Management & Leadership
Keywords
- Sous-Chef
- Hospitality
- Food Preparation
- Cooking
- Menu Planning
- Recipe Development
- Food Cost Management
- Inventory Management
- Food Quality Standards
- Food Presentation
- Banquets
- Specialty Foods
- Kitchen Supervision
- Staff Training
- Food Safety
- Food Allergies
- Kitchen Equipment
- Client Consultation
- Event Catering
- Leadership
- Teamwork