sous-chef

Government of Canada - Atlantic; Toronto; On-site; CAD 40,000 - 60,000; Full time

Job summary

A government agency in Canada is looking for a skilled cook with supervisory experience in a restaurant setting. Responsibilities include estimating labor costs, creating recipes, and training kitchen staff. Candidates should have at least 3 years of experience and a secondary school graduation certificate. This position is based on-site with no remote options available.

Qualifications

• 3 years to less than 5 years of related experience.
• Ability to supervise kitchen staff and ensure food quality.
• Experience in recruiting and training kitchen personnel.

Responsibilities

• Estimate labour costs for menu items.
• Supervise activities of cooks and kitchen staff.
• Plan and prepare menus for quality dining experiences.

Skills

Supervisory skills

Cooking techniques

Recipe creation

Food safety knowledge

Education

Secondary (high) school graduation certificate or equivalent experience

Job description

Overview Languages

English

Education

• Secondary (high) school graduation certificate
• or equivalent experience

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 setting

• Restaurant

Responsibilities Tasks

• 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
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food