executive sous-chef
- Calgary, AB, Canada
Full-time
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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 setting
Tasks
Cuisine specialties
Transportation/travel information
This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups:
Support for newcomers and refugees
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 setting
- Restaurant
- Urban area
- Executive chef
- Head chef
Tasks
- Estimate amount and costs of supplies and food items
- Estimate labour costs
- 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
- 3-4 people
- 5-10 people
Cuisine specialties
- Mediterranean cuisine
- Halal
Transportation/travel information
- Public transportation is available
- Work under pressure
- Tight deadlines
- Physically demanding
- Attention to detail
- Combination of sitting, standing, walking
This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups:
Support for newcomers and refugees
- Supports newcomers and/or refugees with foreign credential recognition
- Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees
- Does not require Canadian work experience
More about this job
Responsibilities
Estimate food, supply, and labour costs, and maintain records of food costs, consumption, sales, and inventory. Develop recipes, train kitchen staff in cooking techniques and food presentation, and supervise chefs, cooks, and other kitchen workers.
Requirements
Requires a secondary school graduation certificate and 3 to less than 5 years of experience. The role calls for Mediterranean and halal cuisine experience, staff supervision, and the ability to work under pressure and meet tight deadlines.
Skills
- Food Cost Estimation
- Labour Cost Estimation
- Inventory Management
- Food Cost Recordkeeping
- Sales Recordkeeping
- Cooking Techniques
- Kitchen Equipment Training
- Staff Supervision
- Recipe Development
- Food Preparation
- Cooking
- Garnishing
- Food Presentation
- Mediterranean Cuisine
- Halal Cuisine
- Attention To Detail
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Management & Leadership
Keywords
- Restaurant
- Executive Sous-Chef
- Executive Chef
- Head Chef
- Mediterranean Cuisine
- Halal Cuisine
- Food Cost Estimation
- Labour Cost Estimation
- Food Costs
- Food Consumption
- Sales Records
- Inventory Management
- Recipe Development
- Cooking Techniques
- Kitchen Equipment
- Food Preparation
- Cooking
- Garnishing
- Food Presentation
- Kitchen Staff Supervision
- Specialist Chefs
- Cooks
- Urban Area
- On-Site Work
- Newcomer Support
- Cross-Cultural Training