sous-chef

Government of Canada - Atlantic; Halifax; On-site; CAD 40,000 - 55,000; Full time

Job summary

A government agency in Halifax is seeking an experienced Sous-chef to manage food preparation and supervise kitchen staff. The ideal candidate will have at least 1 year of experience and expertise in planning menus and adhering to quality standards. Responsibilities include estimating food costs, maintaining inventory records, and preparing meals for various events. Join our team for a rewarding career in a structured, fast-paced environment.

Benefits

On-site amenities

Parking available

Qualifications

• Must have experience as a Sous-chef.
• 1 to 2 years experience required.
• Formal training in culinary arts preferred.

Responsibilities

• Estimate supplies and food costs.
• Maintain records of food costs and inventory.
• Supervise kitchen staff.
• Prepare meals for special events.

Skills

Cooking techniques

Supervision

Planning menus

Maintaining food records

Cold kitchen expertise

Education

College or other non-university certificate

Job description

Overview

Languages: English

Education

• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
• or equivalent experience

Experience

1 year to less than 2 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

• Formal dining room

Ranks of chefs

• Sous‑chef

Responsibilities

Tasks

• 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
• 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
• 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

Supervision

• 3-4 people

Experience and specialization

Cuisine specialties

• Thai
• International

Food specialties

• Cold kitchen
• Eggs and dairy
• Fish and seafood
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Specialization or experience

• Specialized environmental skills and knowledge

Additional information

Transportation/travel information

• Public transportation is available

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

Own tools/equipment

• Uniform

Personal suitability

• Dependability
• Flexibility
• Organized
• Reliability
• Team player

Benefits

Other benefits

• On‑site amenities
• Parking available