sous-chef

Blowers & Grafton Lloydminster; City of Lloydminster; On-site; CAD 35,000 - 50,000; Full time

Job summary

A local restaurant in Lloydminster is seeking a Sous-chef to manage kitchen operations and supervise staff. The ideal candidate will estimate costs, maintain inventory, and create new recipes while working in a fast-paced environment. Experience in a similar role and a secondary school graduation certificate are required.

Qualifications

• 1-2 years of experience in a similar role.
• Ability to work in a fast-paced environment.
• Must be able to supervise kitchen staff.

Responsibilities

• Estimate food and labour costs.
• Maintain records of food costs and inventory.
• Supervise kitchen staff and train new cooks.
• Prepare and cook meals, including specialty foods.

Skills

Leadership

Dependability

Interpersonal skills

Oral communication

Flexibility

Initiative

Organization

Reliability

Team player

Education

Secondary (high) school graduation certificate

Job description

Education

• Secondary (high) school graduation certificate

Work setting

• Restaurant

Ranks of chefs

• Sous-chef

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
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• 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
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading / instructing individuals

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Handling heavy loads
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Bending, crouching, kneeling

Personal suitability

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

Experience

• 1 year to less than 2 years
• Durée de l'emploi : Permanent
• Langue de travail : Anglais
• Heures de travail : 30 to 40 hours per week