Sous-chef

Chambar Restaurant Corp; Vancouver; On-site; CAD 52,000 - 76,000; Full time

Job summary

Chambar Restaurant Corp in Vancouver seeks a Sous-chef with 2–3 years of kitchen experience. You will manage daily kitchen operations, supervise 5–10 staff, and uphold high culinary standards.

Responsibilities include planning menus, training staff, and ensuring timely preparation of meals for events. On-site work in a fast-paced setting with a focus on quality and teamwork.

Qualifications

• Secondary school graduation certificate required.
• 2–3 years of kitchen experience.
• Experience supervising kitchen staff.

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.
• Requisition food and kitchen supplies.
• Plan menus and ensure food meets quality standards.
• Train staff in preparation, cooking and handling of food.

Skills

Leadership

Attention to detail

Team player

Interpersonal skills

Initiative

Education

Secondary school graduation certificate

Job description

OVERVIEW

LANGUAGES

English

EDUCATION

• Secondary (high) school graduation certificate

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

• Noisy
• Non-smoking

WORK SETTING

• Restaurant
• Urban area

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

SUPERVISION

• 5-10 people

EXPERIENCE AND SPECIALIZATION

CUISINE SPECIALTIES

• Canadian
• European
• African cuisine

ADDITIONAL INFORMATION

TRANSPORTATION/TRAVEL INFORMATION

• Public transportation is available

WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Fast-paced environment
• Work under pressure
• Attention to detail
• Standing for extended periods

PERSONAL SUITABILITY

• Leadership
• Dependability
• Efficient interpersonal skills
• Flexibility
• Initiative
• Organized
• Reliability
• Team player