sous-chef

Henry's Restaurant and Wine Bar; Toronto; On-site; CAD 40,000 - 55,000; Full time

Job summary

A local restaurant in Toronto is looking for an experienced kitchen supervisor to oversee food preparation and kitchen staff. Responsibilities include estimating food costs, supervising the cooking team, creating new recipes, and ensuring high-quality food service. Experience of 1-2 years is required. This is a permanent position with a weekly commitment of 44-50 hours.

Qualifications

• Experience of 1 year to less than 2 years in a kitchen setting.

Responsibilities

• Estimate amount and costs of supplies and food items.
• Maintain records of food costs, consumption, sales and inventory.
• Demonstrate new cooking techniques and equipment.
• Supervise activities of cooking staff.
• Create new recipes.
• Instruct cooks in food preparation and presentation.
• Prepare and cook complete meals for events.
• Supervise kitchen staff.
• Prepare food for special guests or functions.

Education

No degree, certificate or diploma

Job description

Qualifications

• Education: No degree, certificate or diploma
• Experience: 1 year to less than 2 years

Responsibilities

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• 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
• 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
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Hours: 44 to 50 hours per week
• Work Term: Permanent
• Work Language: English