sous-chef

Government of Canada - Central; Niagara Falls; On-site; CAD 45,000 - 60,000; Full time

Job summary

A regional government agency is seeking a Sous-chef to oversee kitchen operations. You will manage kitchen staff, estimate food costs, and ensure high-quality food preparation for events. The ideal candidate will have experience in sushi preparation and Japanese cuisine, along with relevant certifications. This role offers on-site work in a fast-paced restaurant environment.

Benefits

Free parking available

Qualifications

• Safe Food Handling certificate required.
• Food Safety Certificate required.

Responsibilities

• Estimate costs of supplies and food items.
• Supervise activities of kitchen workers.
• Train staff in preparation and cooking.
• Prepare and cook complete meals for events.
• Plan menus and ensure food meets standards.

Skills

Leadership

Excellent oral communication

Team player

Client focus

Dependability

Organized

Flexibility

Education

College/CEGEP

Job description

Overview

Languages: English

Education

• College/CEGEP

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

• Non-smoking

Work setting

• Formal dining room
• Staff accommodation available
• Restaurant

Ranks of chefs

• Sous-chef

Responsibilities

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• 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
• 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
• 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

Supervision

• 1 to 2 people

Credentials

Certificates, licences, memberships, and courses: Safe Food Handling certificate; Food Safety Certificate

Experience and specialization

• Sushi preparation techniques
• Japanese cuisine

Food specialties

• Fish and seafood
• Meat, poultry and game

Additional information

• Work conditions and physical capabilities: Fast-paced environment; Work under pressure; Handling heavy loads; Physically demanding; Attention to detail; Standing for extended periods; Repetitive tasks

Own tools/equipment

• Cellular phone

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Initiative
• Organized
• Reliability
• Team player
• Client focus
• Judgement

Benefits

• Free parking available