executive sous-chef
- Saint-Ferdinand, QC, Canada
Full-time
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Job details
- Job type
- Full-time
- Apply by
- Posting language
- English
- Posted
Original job description
Overview
Languages
French
Education
5 years or more
On site
Work must be completed at the physical location. There is no option to work remotely.
Work setting
Tasks
Certificates, licences, memberships, and courses
Cuisine specialties
Transportation/travel information
Financial benefits
Languages
French
Education
- Other trades certificate or diploma
- Cooking and related culinary arts, general
5 years or more
On site
Work must be completed at the physical location. There is no option to work remotely.
Work setting
- Restaurant
- Hotel, motel, resort
- Sous-chef
Tasks
- 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
- Requisition food and kitchen supplies
- Plan menus and ensure food meets quality standards
- Prepare dishes for customers with food allergies or intolerances
- Train staff in preparation, cooking and handling of food
- 5-10 people
Certificates, licences, memberships, and courses
- Cook Trade Certification
Cuisine specialties
- French
- Canadian
- Italian cuisine
- European
- International
- Gluten-free
- Vegan
- Fish and seafood
- Meat, poultry and game
- Stocks, soups and sauces
- Vegetables, fruits, nuts and mushrooms
Transportation/travel information
- Public transportation is not available
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Handling heavy loads
- Physically demanding
- Attention to detail
- Standing for extended periods
- Equipment
- Leadership
- Dependability
- Organized
- Reliability
- Team player
Financial benefits
- Bonus
- Gratuities
- Free parking available
- On-site amenities
- On-site recreation and activities
- Other benefits
- Parking available
More about this job
Responsibilities
Develop recipes and menus, prepare and cook meals and specialty dishes, and ensure food meets quality standards, including meals for guests with allergies or intolerances. Supervise and train kitchen staff, coordinate food and supply requisitions, and prepare food for events and special functions.
Requirements
The role requires at least five years of experience and a cooking trade certification; the posting also lists a certificate or diploma in cooking and related culinary arts. French is listed as the language, and the position requires on-site work in a fast-paced, physically demanding environment.
Skills
- Recipe Development
- Cooking
- Menu Planning
- Food Preparation
- Food Presentation
- Kitchen Staff Supervision
- Staff Training
- Food Quality Standards
- Food and Supply Requisitioning
- Banquet Catering
- Allergy-Aware Meal Preparation
- French Cuisine
- Italian Cuisine
- Leadership
- Organization
- Teamwork
Benefits
- Bonus
- Gratuities
- Free Parking
- On-Site Amenities
- On-Site Recreation and Activities
- Parking Available
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Management & Leadership
Keywords
- Executive Sous-Chef
- Restaurant
- Hotel
- Resort
- Cooking Trade Certification
- Culinary Arts
- Recipe Development
- Menu Planning
- Food Preparation
- Food Presentation
- Kitchen Supervision
- Staff Training
- Banquet Catering
- Food Quality Standards
- Food Allergies
- French Cuisine
- Canadian Cuisine
- Italian Cuisine
- European Cuisine
- International Cuisine
- Gluten-Free Cuisine
- Vegan Cuisine
- Fish and Seafood
- Meat and Poultry
- Stocks, Soups, and Sauces
- Food and Kitchen Supplies
- Leadership
- Dependability
- Organization
- Teamwork