sous-chef

Sushi S Japanese Restaurant; Burnaby; On-site; CAD 45,000 - 65,000; Full time

Job summary

Sushi S Japanese Restaurant in Burnaby is seeking a skilled sous-chef to lead kitchen operations on site. You will supervise cooks, create menus, and ensure high standards of prep, cooking and plating.

Must have 3–5 years of experience in a fast-paced kitchen, strong leadership, and fluency in English. This full-time role requires on-site work at our restaurant in Metro Vancouver region.

Qualifications

• Secondary (high) school graduation certificate is required.
• English language required.
• 3–5 years of kitchen experience in a fast-paced environment.

Responsibilities

• 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
• 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

Skills

Sushi preparation

Team leadership

Education

Secondary (high) school graduation certificate

Job description

Overview

• Secondary (high) school graduation certificate

Languages

English

Education

• Secondary (high) school graduation certificate

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

• Noisy
• Odours
• Hot

Work setting

• Restaurant

Ranks of chefs

• Sous-chef

Responsibilities

Tasks

• 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
• 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

Supervision

• 5-10 people

Experience and specialization

Cuisine specialties

• Sushi preparation techniques
• Japanese cuisine

Food specialties

• Fish and seafood