sous-chef

Government of Canada - Central; Beaverton; On-site; CAD 40,000 - 80,000; Full time

Job summary

An established industry player is looking for a skilled Sous-chef to lead culinary operations in a vibrant environment. This role involves supervising kitchen staff, demonstrating innovative cooking techniques, and ensuring high standards of food quality. You'll be responsible for planning menus, maintaining food inventory, and preparing specialty dishes for diverse events. If you have a passion for culinary excellence and enjoy working in a dynamic setting, this position offers a fantastic opportunity to showcase your skills and creativity while contributing to memorable dining experiences.

Benefits

Dental plan

Health care plan

Paramedical services coverage

Vision care benefits

Life insurance

Qualifications

• 3-5 years of experience in a culinary role is required.
• Certificates in food safety and first aid are essential.

Responsibilities

• Supervise kitchen staff and demonstrate cooking techniques.
• Maintain records of food costs and plan menus.
• Prepare and cook meals for various events.

Skills

Dependability

Efficient interpersonal skills

Excellent oral communication

Flexibility

Initiative

Organized

Education

Other trades certificate or diploma

Tools

Emergency First Aid and CPR

WHMIS Certificate

Food Safety Certificate

Job description

Overview

Languages: English

Education

• Other trades 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

• Wet/damp
• Odours
• Hot
• Cold/refrigerated

Work setting

• Camp
• School or educational institution/establishment

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
• 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
• Leading/instructing individuals

Credentials

• Emergency First Aid and Cardiopulmonary Resuscitation (CPR)
• Workplace Hazardous Materials Information System (WHMIS) Certificate
• Food Safety Certificate

Experience and specialization

Cuisine specialties

• Canadian
• International
• Mediterranean cuisine

Food specialties

• Bakery goods and desserts
• Cereals, grains and pulses
• Cold kitchen
• 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

• Work under pressure
• Handling heavy loads
• Attention to detail
• Standing for extended periods
• Bending, crouching, kneeling

Personal suitability

• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Initiative
• Organized

Benefits

Health benefits

• Dental plan
• Health care plan
• Paramedical services coverage
• Vision care benefits

Financial benefits

• Life insurance