Executive Sous-Chef

Job summary

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.

Job details

Overview Languages English Education Secondary (high) school graduation certificate 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 Urban area Ranks of chefs Executive chef Head chef Responsibilities 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 Supervision 3-4 people 5-10 people Experience and specialization Cuisine specialties Mediterranean cuisine Halal Additional information Transportation/travel information Public transportation is available Work conditions and physical capabilities Work under pressure Tight deadlines Physically demanding Attention to detail Combination of sitting, standing, walking Employment groups 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

What you’ll do

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.

Listed skills

• Inventory management · Preferred
• Food preparation · Preferred
• Cooking · Preferred
• Attention to detail · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• 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

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership