Sous-chef

Pattersons Family Restaurant; Sackville; On-site; CAD 42,000 - 66,000; Full time

Job summary

Pattersons Family Restaurant in Sackville, NB is seeking an experienced sous-chef to oversee kitchen operations, supervise cooks and support staff, and help plan menus for daily service and special events. You will coach and train team members, control costs, maintain quality standards, and work 30–35 hours per week with evenings.

A secondary school diploma and 1–2 years in a related role are expected. This position requires strong leadership, the ability to manage shifts and liaise with clients

Qualifications

• 1–2 years of kitchen supervisory experience or equivalent.
• Strong knowledge of menu planning and food safety standards.
• Ability to estimate costs and manage inventories.

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 equipment to staff.
• Supervise activities of cooks and kitchen staff.
• Prepare and cook meals for events and special functions.
• Plan menus and ensure food meets quality standards.
• Recruit and hire kitchen staff.
• Train staff in preparation, cooking and handling of food.

Skills

Leadership

Team management

Cost analysis

Staff coaching

Education

Secondary school diploma

Job description

• Education:
• Expérience:

Education

• Secondary (high) school graduation certificate

Work site environment

• Noisy
• Odours

Work setting

• Restaurant

Ranks of chefs

• Sous-chef

Tasks

• 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
• Create new recipes
• 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 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

Supervision

• 5-10 people

Employment terms options

• Evening

Experience

• 1 year to less than 2 years

Employment terms options

• Morning
• Day
• Weekend
• Durée de l'emploi: Permanent
• Langue de travail: Anglais
• Heures de travail: 30 to 35 hours per week