sous-chef

Government of Canada - Western; Fernie; On-site; CAD 40,000 - 80,000; Full time

Job summary

An established industry player is seeking a skilled culinary manager to oversee kitchen operations in a bustling restaurant environment. This role requires a dynamic individual with a passion for food and leadership, responsible for estimating costs, maintaining inventory records, and supervising kitchen staff. You will have the opportunity to create new recipes, train staff, and ensure the highest quality of food is served to guests. If you thrive in a fast-paced environment and have a knack for culinary excellence, this position offers a rewarding career path with ample opportunities for growth and creativity.

Benefits

Dental plan

Health care plan

Gratuities

Group insurance benefits

Parking available

Qualifications

• 3-5 years of experience in a culinary management role.
• Strong communication and interpersonal skills are essential.

Responsibilities

• Estimate costs and maintain records of food supplies and inventory.
• Supervise kitchen staff and demonstrate new cooking techniques.
• Plan menus and ensure food quality standards are met.

Skills

Dependability

Efficient interpersonal skills

Excellent oral communication

Flexibility

Initiative

Organized

Reliability

Team player

Education

Secondary (high) school graduation certificate

Tools

Food Safety Certificate

Job description

Overview

Languages: English

Education

• Secondary (high) school graduation certificate

Experience

3 years to less than 5 years

Work Environment

Work must be completed at the physical location. There is no option to work remotely.

Work Site Environment

• Noisy
• Odours
• Hot
• Cold/refrigerated

Work Setting

• Restaurant
• Catering firm
• Willing to relocate

Ranks of Chefs

• Head chef
• Chef
• Sous-chef

Responsibilities

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• 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
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

Supervision

5-10 people

Credentials

• Food Safety Certificate

Experience and Specialization

• Manager

Personal Suitability

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

Benefits

Health Benefits

• Dental plan
• Health care plan

Financial Benefits

• Gratuities
• Group insurance benefits

Other Benefits

• Parking available