sous-chef

Friday Harbour Resort; Innisfil; On-site; CAD 55,000 - 75,000; Full time

Job summary

Friday Harbour Resort in Ontario is seeking an experienced kitchen supervisor/cork chef to lead daily operations, oversee cooks and ensure high quality meals for events and banquets.

The role requires 2–3 years of experience, on-site presence, and a valid Cook Trade Certification. You will train staff, manage costs, inventories and ensure strict safety and cleanliness standards.

Qualifications

• 2 years to less than 3 years of experience in a kitchen or food preparation role.
• Cook Trade Certification is required or preferred.
• On-site work at a resort location in Ontario.

Responsibilities

• Maintain records of food costs, consumption, sales and inventory.
• Demonstrate new cooking techniques and equipment to kitchen staff.
• Supervise chefs, cooks and kitchen workers.
• Instruct cooks in preparation, cooking, garnishing and presentation of food.
• Prepare and cook complete meals and specialty foods for events such as banquets.
• Supervise kitchen staff and arrange for equipment purchases and repairs.
• Plan and direct food preparation for several restaurants; manage menus and quality standards.
• Prepare dishes for customers with allergies or intolerances.

Skills

Leadership

Dependability

Interpersonal skills

Oral communication

Flexibility

Initiative

Organization

Reliability

Teamwork

Education

Secondary (high) school graduation certificate

Job description

Overview

Languages

English

Education

• Secondary (high) school graduation certificate

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.

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
• 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 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
• Leading/instructing individuals

Credentials

Certificates, licences, memberships, and courses

• Cook Trade Certification

Additional information

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

Benefits

Health benefits

• Dental plan
• Health care plan

Financial benefits

• Pension plan

Other Benefits

• Other benefits