sous-chef

Government of Canada - Central; Fernie; On-site; CAD 60,000 - 80,000; Full time

Job summary

A government agency is seeking a skilled Chef for their restaurant in Fernie. The ideal candidate will have experience in various cuisines and the ability to supervise kitchen staff effectively. Responsibilities include maintaining food costs, creating recipes, and ensuring quality meals are prepared for guests. This is an on-site position with a fast-paced environment and the opportunity for health benefits.

Benefits

Health benefits

Other benefits

Qualifications

• 2 years to less than 3 years of experience required.
• Experience in Mexican and Caribbean cuisine preferred.

Responsibilities

• Maintain records of food costs and inventory.
• Analyze operating costs and data.
• Supervise activities of kitchen staff.
• Prepare and cook food for guests.

Skills

Dependability

Efficient interpersonal skills

Excellent oral communication

Flexibility

Initiative

Organized

Reliability

Team player

Education

Cook Trade Certification

Other trades certificate or diploma

Job description

Overview

Languages: English

Education

• Other trades certificate or diploma

Experience

2 years to less than 3 years

On site

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

Work site environment

• Wet/damp
• Noisy
• Odours
• Hot
• Cold/refrigerated
• Non-smoking

Work setting

• Restaurant
• Rural area

Ranks of chefs

• Sous-chef

Responsibilities

• 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
• 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
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food

Supervision

• 3-4 people
• 5-10 people

Credentials

• Cook Trade Certification

Experience and specialization

• Cuisine specialties

• Mexican
• Caribbean and Latin American cuisine

Food specialties

• Bakery goods and desserts
• Cereals, grains and pulses
• Cold kitchen
• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Additional information

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

Personal suitability

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

Benefits

• Health benefits

Other benefits

• Other benefits