Sous-chef

FRIND ESTATE WINERY

British Columbia

On-site

CAD 25,000 - 30,000

Full time

10 days ago

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Benefits offered by this job

Free parking

Job summary

FRIND ESTATE WINERY in British Columbia is seeking an experienced cook to manage meal preparation in a fast-paced restaurant, café, or bakery setting. You will plan menus, oversee kitchen staff, and ensure high standards of food quality and presentation for events and daily service.

The role requires 3–5 years of kitchen experience, relevant certifications (Cook Trade, Safe Food Handling, Red Seal, Food Safety), and proven leadership abilities. On-site work with a dynamic team is expected.

Qualifications

Secondary school graduation or equivalent experience.
3 years to less than 5 years kitchen experience.
On-site work in a restaurant/café/bakery environment.
Cook-related certificates listed in the qualifications.
Experience supervising kitchen staff and training cooks is a plus.

Responsibilities

Estimate amount and costs of supplies and food items
Estimate labour costs
Maintain records of food costs, consumption, sales and inventory
Analyze operating costs and other data
Demonstrate new cooking techniques and new equipment to kitchen 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
Plan menus and ensure food meets quality standards
Prepare dishes for customers with food allergies or intolerances
Train staff in preparation, cooking and handling of food
Food safety/handling skills

Skills

Leadership

Oral communication

Attention to detail

Initiative

Team player

Education

Secondary school graduation certificate

Cook Trade Certification

Safe Food Handling certificate

Cook Red Seal Certificate

Food Safety Certificate

Job description

OVERVIEW

LANGUAGES

English

EDUCATION

Secondary (high) school graduation certificate
or equivalent experience

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

WORK SETTING

Restaurant
Café
Bakery

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
Analyze operating costs and other data
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
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
Train staff in preparation, cooking and handling of food
Food safety/handling skills

SUPERVISION