Closed listing
sous-chef
- Toronto, ON, Canada
- North York, 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.
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 setting
Tasks
Other benefits
Languages
English
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 setting
- Restaurant
- Sous-chef
Tasks
- Maintain records of food costs, consumption, sales and inventory
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- Supervise cooks and other kitchen staff
- Prepare and cook meals or specialty foods
- Plan menus and ensure food meets quality standards
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Train staff in preparation, cooking and handling of food
Other benefits
- Other benefits
More about this job
Responsibilities
The Sous-chef is responsible for supervising kitchen staff, including specialist chefs and cooks, while managing food costs and inventory. They oversee the preparation, cooking, and presentation of meals to ensure all food meets quality standards.
Requirements
Candidates must have between 3 to 5 years of experience and a college or CEGEP education. Proficiency in English is required for this on-site restaurant role.
Skills
- Food Cost Management
- Inventory Management
- Kitchen Supervision
- Menu Planning
- Food Preparation
- Staff Training
- Quality Control
- Garnishing
- Food Presentation
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Management & Leadership
Keywords
- Sous-chef
- Restaurant
- Food Costs
- Inventory
- Kitchen Management
- Menu Planning
- Food Quality
- Culinary Arts
- Staff Supervision