Work must be completed at the physical location. There is no option to work remotely.
Work setting
- Restaurant
- Urban area
- Bar
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 recent recipes
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- 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
- Prepare dishes for customers with food allergies or intolerances
- Train staff in preparation,
cooking and handling of food
Supervision
- 5-10 people
Credentials
Certificates, licences, memberships, and courses
- Food Safety Certificate
Experience and specialization
Area of work experience
- Manager
Additional information
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
- Initiative
- Organized
- Reliability
- Team player
Benefits
Health benefits
- Dental plan
- Disability benefits
- Health care plan
- Paramedical services coverage
- Vision care benefits