sous-chef

Government of Canada - Central; Ottawa; On-site; CAD 40,000 - 60,000; Full time

Job summary

A government organization in Ottawa is seeking an experienced Chef to estimate costs, supervise kitchen staff, and prepare food for various functions. Candidates should have a minimum of 1 year experience, with no formal education required. Responsibilities include supervising cooks and managing supply inventories in a fast-paced restaurant setting.

Qualifications

• A minimum of 1 year experience in a restaurant or food service setting is required.
• Experience in supervising kitchen staff is necessary.
• Knowledge of food costs and inventory management is essential.

Responsibilities

• Estimate supply and food item costs.
• Maintain records of food costs and inventory.
• Supervise activities of specialist chefs and cooks.
• Prepare meals for guests and functions.
• Train staff in food preparation and safety.

Skills

Supervision

Food preparation

Cost estimation

Menu planning

Training staff

Education

No degree, certificate or diploma

Job description

Overview

Languages: English

Education

• No degree, certificate or diploma

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 setting

• Restaurant
• Restaurant and food service
• Food service establishment

Ranks of chefs

• Chef
• Sous-chef
• Chef de partie
• Sauce chef
• Pastry chef
• Garde-manger chef
• Meat chef
• Fish 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
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• 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
• 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
• Recruit and hire staff
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals
• Cook

Supervision

• More than 20 people
• Cook (general)