second chef

Government of Canada - Central; Toronto; On-site; CAD 40,000 - 55,000; Full time

Job summary

A government organization in Toronto is looking for a sous-chef to supervise kitchen staff and manage food preparation. The role requires a secondary school diploma and 1-2 years of experience in a fast-paced culinary environment. Responsibilities include monitoring inventory, training staff, and ensuring high-quality food standards in a non-smoking restaurant setting.

Benefits

Public transportation available

Qualifications

• 1 year to less than 2 years of experience in a kitchen environment.
• Specialization in French, Italian, Spanish, and Mediterranean cuisines.

Responsibilities

• Estimate amount and costs of supplies and food items.
• 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.
• Supervise cooks and other kitchen staff.
• Prepare and cook meals or specialty foods.
• Requisition food and kitchen supplies.
• Plan menus and ensure food meets quality standards.
• Train staff in preparation, cooking and handling of food.

Skills

Leadership

Dependability

Efficient interpersonal skills

Flexibility

Initiative

Organized

Reliability

Team player

Education

Secondary (high) school graduation certificate

Job description

Overview

Languages: English

Education

• Secondary (high) school graduation certificate

Experience

1 year to less than 2 years

On site

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

Work site environment

• Noisy
• Odours
• Hot
• Non-smoking

Work setting

• Restaurant
• Urban area

Ranks of chefs

• Sous-chef

Responsibilities

• Estimate amount and costs of supplies and food items
• 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
• Supervise cooks and other kitchen staff
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Plan menus and ensure food meets quality standards
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

Supervision

• 5-10 people

Experience and specialization

• French
• Italian cuisine
• Spanish
• Mediterranean cuisine

Food specialties

• Bakery goods and desserts
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Additional information

• Public transportation is available

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Physically demanding
• Attention to detail
• Standing for extended periods

Personal suitability

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