first sous-chef

Government of Canada - Western; Vancouver; On-site; CAD 45,000 - 60,000; Full time

Job summary

A government agency is seeking an experienced Chef in Vancouver to manage kitchen operations and staff. The ideal candidate will have 3-5 years of experience, relevant certifications, and the ability to work under pressure in a fast-paced environment. This position offers health benefits and requires on-site work without a remote option.

Benefits

Health benefits

Health care plan

Team building opportunities

Qualifications

• 3 to 5 years of experience in a kitchen environment.
• Ability to supervise and instruct cooks and other kitchen staff.
• Knowledge of various cooking techniques and cuisines.

Responsibilities

• Supervise activities of cooks and kitchen staff.
• Maintain records of food costs, consumption, and inventory.
• Prepare and cook meals for events and regular service.

Skills

Leadership

Team player

Organized

Dependability

Attention to detail

Education

Cook Trade Certification

Safe Food Handling certificate

Other trades certificate or diploma

Job description

Overview

Languages: English

Education: Other trades certificate or diploma

Experience

3 years to less than 5 years

Work

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

Work site environment

• Wet/damp
• Hot
• Cold/refrigerated

Work setting

• Formal dining room
• Restaurant

Ranks of chefs

• Sous-chef

Responsibilities

• 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 food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• 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

• 3-4 people

Credentials

Certificates, licences, memberships, and courses

• Cook Trade Certification
• Safe Food Handling certificate

Experience and specialization

• French
• Vietnamese cuisine

Food specialties

• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Additional information

• Work conditions and physical capabilities
• Fast-paced environment
• Work under pressure
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods

Personal suitability

• Leadership
• Dependability
• Organized
• Reliability
• Team player

Benefits

• Health benefits
• Health care plan

Financial benefits

• Bonus

Other benefits

• Team building opportunities