Sous-chef

Giro D’Italia Ristorante; Toronto; On-site; CAD 42,000 - 60,000; Full time

Job summary

Giro D’Italia Ristorante in Toronto is seeking an experienced sous-chef to lead and manage daily kitchen operations. You will oversee cooks, plan menus, and ensure high standards of quality and presentation for a fast-paced environment.

The role requires 2–3 years of kitchen experience, a secondary school certificate or equivalent, and Safe Food Handling certification. On-site work with opportunities for events and menu development.

Qualifications

• Secondary school graduation certificate or equivalent experience.
• 2–3 years of kitchen or culinary experience.
• Experience supervising kitchen staff is preferred.

Responsibilities

• Estimate amounts and costs of supplies and food items.
• Maintain records of food costs, consumption, sales and inventory.
• Demonstrate new cooking techniques and equipment to staff.
• Create new recipes and plan menus for events.
• Instruct cooks in preparation, cooking, and presentation of food.
• Supervise cooks and other kitchen staff.
• Prepare meals for events such as banquets and meetings.
• Train staff in food preparation and handling.

Skills

Leadership

Dependability

Flexibility

Organized

Attention to detail

Education

Secondary school certificate

Job description

OVERVIEW

LANGUAGES

• English

EDUCATION

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

EXPERIENCE

2 years to less than 3 years

ON SITE

Work must be completed at the physical location. There is no option to work remotely.

WORK SITE ENVIRONMENT

• Non-smoking

WORK SETTING

• Restaurant

RANKS OF CHEFS

• Sous-chef

RESPONSIBILITIES

TASKS

• 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
• 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
• Train staff in preparation, cooking and handling of food

SUPERVISION

• 3-4 people

CREDENTIALS

CERTIFICATES, LICENCES, MEMBERSHIPS, AND COURSES

• Safe Food Handling certificate

EXPERIENCE AND SPECIALIZATION

CUISINE SPECIALTIES

• Italian cuisine

ADDITIONAL INFORMATION

TRANSPORTATION/TRAVEL INFORMATION

• Public transportation is available

WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Physically demanding
• Attention to detail

PERSONAL SUITABILITY

• Leadership
• Dependability
• Flexibility
• Organized
• Reliability