Sous-Chef

Job summary

The sous-chef is responsible for supervising kitchen staff, planning menus, and ensuring food quality standards are met. They also manage inventory, food costs, and oversee the preparation and presentation of meals.

Job details

Overview Languages English Education Secondary (high) school graduation certificate or equivalent experience 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 Responsibilities 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 Credentials Certificates, licences, memberships, and courses Safe Food Handling certificate Additional information 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 Personal suitability Dependability Efficient interpersonal skills Flexibility Initiative Organized Reliability Team player Benefits Health benefits Dental plan Health care plan Vision care benefits Financial benefits Group insurance benefits Other Benefits On-site housing options On-site recreation and activities Other benefits

What you’ll do

The sous-chef is responsible for supervising kitchen staff, planning menus, and ensuring food quality standards are met. They also manage inventory, food costs, and oversee the preparation and presentation of meals.

Requirements

Candidates must have 3 to 5 years of experience and a secondary school graduation certificate. A Safe Food Handling certificate is also required for this role.

Benefits

• Health benefits • Dental plan • Health care plan • Vision care benefits • Group insurance benefits • On-site housing • On-site recreation

Listed skills

• Recruitment · Preferred
• Food safety · Preferred
• Quality Control · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Menu planning
• Inventory management
• Staff supervision
• Food safety
• Cooking techniques
• Kitchen management
• Staff training
• Recruitment
• Quality control
• Food cost control
• Equipment maintenance
• Allergy awareness

Job areas

• Hospitality
• Food & Beverage
• Management & Leadership