sous-chef

Elora Mill; Elora; On-site; CAD 52,000 - 75,000; Full time

Job summary

Elora Mill in Ontario is seeking an experienced Sous-chef to lead kitchen operations and ensure high culinary standards. This on-site role requires coordinating staff, planning menus and overseeing food preparation for events.

You will train cooks, supervise kitchen activities and maintain quality while contributing to creative recipes and guest experiences at our boutique venue.

Qualifications

• 3–5 years of experience as a chef
• Secondary school graduation certificate
• Ability to supervise kitchen staff
• On-site work at the physical location
• Ability to plan menus and ensure quality

Responsibilities

• Maintain records of food costs, consumption and inventory
• Demonstrate new cooking techniques and equipment to staff
• Supervise kitchen staff including sous-chefs and cooks
• Create new recipes
• Instruct cooks in preparation, cooking and plating
• Prepare and cook meals for events such as banquets
• Plan menus and ensure food quality standards
• Consult with clients for weddings, banquets and functions
• Train staff in food preparation and handling

Skills

Leadership

Dependability

Oral communication

Interpersonal skills

Flexibility

Organized

Reliability

Team player

Education

Secondary school graduation certificate

Job description

Overview

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

• Hot

Ranks of chefs

• Sous-chef

Responsibilities

Tasks

• 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
• 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
• Arrange for equipment purchases and repairs
• Consult with clients regarding weddings, banquets and specialty 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
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food

Supervision

• Staff in various areas of responsibility

Additional information

Personal suitability

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