sous-chef

Government of Canada - Western; Victoria; On-site; CAD 40,000 - 70,000; Full time

Job summary

An established industry player in the culinary field is seeking a skilled Sous-chef to lead kitchen operations in a vibrant environment. This role involves supervising kitchen staff, planning menus, and ensuring that food quality meets the highest standards. The ideal candidate will have a secondary school graduation certificate and a Food Safety Certificate, along with strong leadership and communication skills. If you thrive in a fast-paced environment and have a passion for culinary excellence, this is the perfect opportunity for you to shine and make a significant impact in the kitchen.

Benefits

Dental plan

Health care plan

Paid time off (volunteering or personal days)

Qualifications

• 3-5 years of experience in a culinary role, demonstrating leadership and communication skills.
• Must hold a Food Safety Certificate and be organized.

Responsibilities

• Supervise kitchen staff and maintain records of food costs and inventory.
• Plan menus, prepare meals, and ensure quality standards are met.
• Recruit, hire, and train staff while managing kitchen operations.

Skills

Leadership

Data analysis and interpretation

Excellent oral communication

Organized

Team player

Attention to detail

Education

Secondary (high) school graduation certificate

Tools

Food Safety Certificate

Job description

Overview

Languages: English

Education

• Secondary (high) school graduation certificate

Experience

3 years to less than 5 years

Work Location

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

Ranks of Chefs

• Sous-chef

Responsibilities

• Estimate amount and costs of supplies and food items
• 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
• Supervise cooks and other kitchen staff
• Prepare and cook meals or specialty foods
• 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
• Leading/instructing individuals
• Schedule staff
• Provide estimate of costs
• Plan and control budget and inventory
• Perform opening and closing activities
• Inspect kitchen and food service areas
• Ensure that local health and sanitation regulations are carried out
• Prepare reports
• Establish inventory and quality control methods
• Participate in staff meetings
• Modify food preparation methods and menu prices according to the restaurant budget

Supervision

• Staff in various areas of responsibility

Credentials

• Food Safety Certificate

Experience and Specialization

• Data analysis and interpretation

Work Conditions and Physical Capabilities

• Work under pressure
• Physically demanding
• Attention to detail
• Standing for extended periods

Weight Handling

• Up to 13.5 kg (30 lbs)

Personal Suitability

• Leadership
• Excellent oral communication
• Initiative
• Organized
• Team player

Benefits

Health Benefits

• Dental plan
• Health care plan

Other Benefits

• Paid time off (volunteering or personal days)