sous-chef

Government of Canada - Atlantic; Sackville; On-site; CAD 35,000 - 45,000; Full time

Job summary

A government organization in Sackville, Canada, is seeking a Sous-chef. The role involves supervising kitchen staff, estimating costs, and preparing meals for various events. Candidates must have a secondary school diploma and experience in the culinary field. The work is on-site, requiring physical presence in a noisy restaurant environment.

Qualifications

• Secondary (high) school graduation certificate required.
• 1 to less than 2 years of experience in the culinary field.

Responsibilities

• Estimate amount and costs of supplies and food items.
• Supervise activities of cooks and kitchen staff.
• Prepare and cook complete meals and specialty foods.

Job description

Overview

Languages: English

Education

• Secondary (high) school graduation certificate

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

• Noisy
• Odours

Work setting

• 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
• 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