sous-chef
- Vernon, BC, Canada
Full-time
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Job details
- Job type
- Full-time
- 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
Certificates, licences, memberships, and courses
Work conditions and physical capabilities
Health benefits
Languages
English
Education
- Secondary (high) school graduation certificate
- or equivalent 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 setting
- Staff accommodation provided
- Hotel, motel, resort
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
- 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 meals or specialty foods
- Requisition food and kitchen supplies
- Arrange for equipment purchases and repairs
- Plan menus and ensure food meets quality standards
- Prepare dishes for customers with food allergies or intolerances
- Recruit and hire staff
- Train staff in preparation, cooking and handling of food
- Leading/instructing individuals
- Clean kitchen and work areas
- Ensure adherence to safety regulations
Certificates, licences, memberships, and courses
- Safe Food Handling certificate
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Handling heavy loads
- Physically demanding
- Attention to detail
- Combination of sitting, standing, walking
- Standing for extended periods
- Bending, crouching, kneeling
- Dependability
- Efficient interpersonal skills
- Flexibility
- Initiative
- Organized
- Reliability
- Team player
Health benefits
- Dental plan
- Health care plan
- Vision care benefits
- Group insurance benefits
- On-site housing options
- On-site recreation and activities
- Other benefits
More about this job
Responsibilities
The Sous-Chef is responsible for supervising kitchen staff, managing food costs and inventory, and planning menus to ensure quality standards. They oversee the preparation and presentation of meals, including specialty foods for banquets and customers with allergies.
Requirements
Candidates must have 3 to 5 years of experience and a secondary school graduation certificate or equivalent. A Safe Food Handling certificate is required to ensure adherence to safety regulations.
Skills
- Menu Planning
- Staff Supervision
- Food Cost Management
- Inventory Control
- Cooking Techniques
- Staff Training
- Food Safety
- Recruitment
- Kitchen Management
- Banqueting
- Allergy Awareness
- Equipment Maintenance
Benefits
- Health Benefits
- Dental Plan
- Health Care Plan
- Vision Care Benefits
- Financial Benefits
- Group Insurance Benefits
- On-site Housing Options
- On-site Recreation and Activities
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Management & Leadership
Keywords
- Sous-chef
- Hospitality
- Food Costing
- Inventory Management
- Safe Food Handling
- Kitchen Supervision
- Menu Planning
- Banquets
- Food Allergies
- Staff Training
- Hotel
- Resort