executive sous-chef

Government of Canada - Central; Oakville; On-site; CAD 80,000 - 100,000; Full time

Job summary

A governmental organization in Oakville is seeking an experienced individual to manage kitchen operations. The role involves supervising staff, preparing meals, and ensuring food safety compliance. Candidates should have significant culinary experience and relevant certifications. This position requires strong leadership skills and the ability to work in fast-paced environments. Additional benefits include bonus opportunities and free parking.

Benefits

Bonus

Free parking available

Paid time off (volunteering or personal days)

Qualifications

• 5 years or more of experience in a culinary role.
• Ability to supervise a kitchen team of 11-15 people.
• Expertise in various cuisines including Cantonese, Szechuan, and French.

Responsibilities

• Estimate labour costs and maintain food records.
• Supervise and instruct kitchen staff in food preparation.
• Prepare and cook complete meals for events.

Skills

Leadership

Dependability

Excellent oral communication

Organized

Team player

Education

Secondary (high) school graduation certificate

Cook Trade Certification

Safe Food Handling certificate

Workplace Hazardous Materials Information System (WHMIS) Certificate

Food Safety Certificate

Tools

Tools

Cellular phone

Job description

Overview Languages

English

Education

• Secondary (high) school graduation certificate

Experience

5 years or more

On site

Work must be completed at the physical location. There is no option to work remotely.

Asset languages

• Chinese

Work site environment

• Wet/damp
• Hot
• Cold/refrigerated
• Non-smoking

Work setting

• Restaurant

Ranks of chefs

• Executive chef
• Head chef
• Chef
• Sous-chef
• Chef de partie
• Pastry chef

Responsibilities Tasks

• 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
• 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
• Prepare dishes for customers with food allergies or intolerances
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

Supervision

• 11-15 people

Credentials Certificates, licences, memberships, and courses

• Cook Trade Certification
• Safe Food Handling certificate
• Workplace Hazardous Materials Information System (WHMIS) Certificate
• Food Safety Certificate

Experience and specialization Cuisine specialties

• Cantonese cuisine
• Szechuan
• Dim Sum
• French
• Japanese cuisine
• Thai
• International
• Korean
• Vietnamese cuisine

Food specialties

• Bakery goods and desserts
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces

Additional information Security and safety

• Bondable
• Criminal record check

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

Weight handling

• Between 45 and 60 kg (100-132 lbs)

Own tools/equipment

• Tools
• Cellular phone

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

Benefits Financial benefits

• Bonus

Other benefits

• Free parking available
• On-site amenities
• Paid time off (volunteering or personal days)
• Parking available