sous-chef

Government of Canada - Central; Toronto; On-site; CAD 50,000 - 70,000; Full time

Job summary

A government organization in Toronto seeks a skilled Chef Supervisor to oversee kitchen operations and manage staff. Responsibilities include estimating food costs, maintaining inventory records, and ensuring quality standards are met. Candidates should have a secondary school graduation certificate and 2+ years of relevant experience. This position requires working on-site without remote options.

Qualifications

• Minimum 2 years of experience in a kitchen environment.
• Ability to manage kitchen staff effectively.
• Knowledge of food allergies and dietary restrictions.

Responsibilities

• Estimate costs of supplies and food items.
• Maintain records of food costs and inventory.
• Supervise activities of kitchen staff and ensure quality standards.

Skills

Cooking techniques

Supervision

Recipe creation

Food safety handling

Education

Secondary (high) school graduation 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.

Responsibilities

• Estimate amount and costs of supplies and food items
• 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