sous-chef

Government of Canada - Western; Winnipeg; On-site; CAD 40,000 - 80,000; Full time

Job summary

An established industry player in the culinary field is seeking a dedicated Sous-Chef to lead kitchen operations. This role involves supervising kitchen staff, preparing meals, and ensuring high standards of food quality and safety. You will have the opportunity to demonstrate new cooking techniques, plan menus, and manage food costs in a fast-paced restaurant environment. The ideal candidate will possess strong leadership skills and a passion for culinary excellence. Join a dynamic team where your contributions will directly impact the dining experience and culinary creativity.

Benefits

Health care plan

Gratuities

Team building opportunities

Qualifications

• 3-5 years of experience in a fast-paced kitchen environment.
• Strong leadership and communication skills to manage kitchen staff.

Responsibilities

• Supervise and train kitchen staff in food preparation and cooking.
• Maintain records of food costs, sales, and inventory.
• Plan menus and ensure food quality meets standards.

Skills

Leadership

Excellent oral communication

Team player

Attention to detail

Flexibility

Dependability

Education

Cook Trade Certification

Safe Food Handling certificate

Food Safety Certificate

Cook Red Seal Certificate

Canadian Federation of Chefs and Cooks certification

Other trades certificate or diploma

Job description

Overview

Languages: English

Education

• Other trades certificate or diploma

Experience

3 years to less than 5 years

On site

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

Work setting

• Restaurant
• Urban area

Ranks of chefs

• Sous-chef

Responsibilities

• 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
• 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 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
• Recruit and hire staff
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

Supervision

• Staff in various areas of responsibility

Credentials

• Cook Trade Certification
• Canadian Federation of Chefs and Cooks certification
• Safe Food Handling certificate
• Cook Red Seal Certificate
• Food Safety Certificate

Experience and specialization

Cuisine specialties

• Canadian

Additional information

Transportation/travel information

• Public transportation is available

Work conditions and physical capabilities

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

Personal suitability

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

Benefits

Health benefits

• Health care plan

Financial benefits

• Gratuities

Other benefits

• Team building opportunities