executive sous-chef

Breakers Pub; Prince Rupert; On-site; CAD 45,000 - 65,000; Full time

Benefits offered by this job

Health benefits

Dental plan

Disability benefits

Life insurance

Gratuities

Travel insurance

Bonus

Long-term care insurance

Job summary

Breakers Pub is seeking an experienced kitchen manager/sous-chef to lead the on-site kitchen team in a fast-paced restaurant in Canada. The role involves supervising cooks, planning menus for events, teaching cooking techniques, and ensuring quality while controlling costs.

Ideal candidates will have 3–5 years of supervisory kitchen experience and hold Safe Food Handling and Food Safety certificates. You will work at the Breakers Pub location with no remote option.

Qualifications

• 3–5 years of kitchen supervision/management experience.
• Experience in a fast-paced restaurant environment.
• Certifications in food safety and handling preferred.

Responsibilities

• Estimate supplies, food costs and inventory
• Estimate labour costs and supervise kitchen staff
• Demonstrate new cooking techniques and equipment
• Instruct cooks in food prep, cooking and plating
• Plan menus and ensure quality standards for events
• Recruit and hire kitchen staff and supervise sous-chefs
• Prepare meals for regular service and special functions
• Manage records of costs, inventory and sales

Skills

Leadership

Oral communication

Teamwork

Flexibility

Initiative

Organizational skills

Attention to detail

Education

No degree required

Job description

Overview

Languages

English

Education

• No degree, certificate or diploma

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 site environment

• Noisy
• Hot
• Non-smoking

Work setting

• Restaurant

Ranks of chefs

• Sous-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
• Prepare and cook complete meals and specialty foods for events such as banquets
• Supervise cooks and other kitchen staff
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Consult with clients regarding weddings, banquets and specialty functions
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Recruit and hire staff
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

Supervision

• 3-4 people
• 5-10 people

Credentials

Certificates, licences, memberships, and courses

• Safe Food Handling certificate
• Food Safety Certificate

Experience and specialization

Area of work experience

• Manager

Additional information

• 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

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

Benefits

Health benefits

• Dental plan
• Disability benefits
• Health care plan

Financial benefits

• Bonus
• Gratuities
• Life insurance

Long term benefits

• Long-term care insurance

Other Benefits

• Other benefits
• Travel insurance