sous-chef

Overview Languages English Education College/CEGEP 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 Restaurant Ranks of chefs Sous-chef Responsibilities 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 Benefits Other benefits Other benefits

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.

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.

• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Food Cost Management
• Inventory Management
• Kitchen Supervision
• Menu Planning
• Food Preparation
• Staff Training
• Quality Control
• Garnishing
• Food Presentation

• Food & Beverage
• Hospitality
• Management & Leadership

Minimum education

College diploma

Minimum experience

2+ years

Apply by

Aug 29, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level