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Elora Mill

sous-chef

Elora, ON, Canada

Full-time

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Job details

Job type: Full-time
Apply by: Oct 30, 2026
Posting language: English
Posted: Oct 25, 2026

Original job description

Overview

Languages

English

Education

Secondary (high) school graduation certificate

Experience

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

Ranks of chefs

Sous-chef

Responsibilities

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

Supervision

Staff in various areas of responsibility

Additional information

Personal suitability

Leadership
Dependability
Efficient interpersonal skills
Excellent oral communication
Flexibility
Organized
Reliability
Team player

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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

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

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