Food jobs in Canada
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Job summary
A government organization in Toronto is looking for a sous-chef to supervise kitchen staff and manage food preparation. The role requires a secondary school diploma and 1-2 years of experience in a fast-paced culinary environment. Responsibilities include monitoring inventory, training staff, and ensuring high-quality food standards in a non-smoking restaurant setting.
Benefits
Qualifications
- 1 year to less than 2 years of experience in a kitchen environment.
- Specialization in French, Italian, Spanish, and Mediterranean cuisines.
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.
- Supervise cooks and other kitchen staff.
- 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.
Skills
Education
Languages: English
- Secondary (high) school graduation certificate
1 year to less than 2 years
Work must be completed at the physical location. There is no option to work remotely.
- Noisy
- Odours
- Hot
- Non-smoking
- Restaurant
- Urban area
- Sous-chef
- 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
- Supervise cooks and other kitchen staff
- 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
- Leading/instructing individuals
- 5-10 people
- French
- Italian cuisine
- Spanish
- Mediterranean cuisine
- Bakery goods and desserts
- Fish and seafood
- Meat, poultry and game
- Stocks, soups and sauces
- Vegetables, fruits, nuts and mushrooms
- Public transportation is available
- Fast-paced environment
- Work under pressure
- Physically demanding
- Attention to detail
- Standing for extended periods
- Leadership
- Dependability
- Efficient interpersonal skills
- Flexibility
- Initiative
- Organized
- Reliability
- Team player
* The salary benchmark is based on the target salaries of market leaders in their relevant sectors. It is intended to serve as a guide to help Premium Members assess open positions and to help in salary negotiations. The salary benchmark is not provided directly by the company, which could be significantly higher or lower.