sous-chef

Anejo Restaurant; Banff; On-site; CAD 45,000 - 55,000; Full time

Job summary

A local dining establishment in Banff is seeking an experienced Head Cook to oversee kitchen operations. Your role includes demonstrating cooking techniques, supervising kitchen staff, and preparing various meals for special events. Ideal candidates should have a secondary school diploma and 2-3 years of experience in a fast-paced environment. Strong leadership and communication skills are essential. This is a permanent position offering 35 to 40 hours per week.

Qualifications

• 2 years to less than 3 years of experience or equivalent experience.

Responsibilities

• Demonstrate new cooking techniques and equipment to staff.
• Supervise activities of specialist chefs and kitchen workers.
• Instruct cooks in food preparation, cooking, garnishing, and presentation.
• Prepare and cook meals for events such as banquets.
• Requisition food and kitchen supplies.
• Train staff in food preparation and handling.

Skills

Leadership

Dependability

Efficient interpersonal skills

Excellent oral communication

Flexibility

Initiative

Organized

Reliability

Team player

Education

Secondary (high) school graduation certificate

Job description

Qualifications

• Education : Secondary (high) school graduation certificate
• Experience : 2 years to less than 3 years
• or equivalent experience

Work site environment

• Noisy
• Odours

Work setting

• Restaurant

Tasks

• 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
• 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
• 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

Supervision

• Working groups
• Staff in various areas of responsibility

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Handling heavy loads
• Physically demanding
• Attention to detail
• Standing for extended periods

Personal suitability

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

Work Term

• Work Term : Permanent
• Hours : 35 to 40 hours per week
• Work Language : English