Job Title: 1st Cook – Jr. Sous Chef

Department: Food & Beverage

Reports to: Executive Chef

Wage: $21 to $23 per hour depending on experience

SUMMARY
Hire and train kitchen staff, maintain inventory and records of foods. Work on menu planning, food supply monitoring, and estimating food requirements.

RESPONSIBILITIES
Ensure the kitchen runs smoothly and effectively. Keep track of kitchen inventory and promote food safety. Maintain cleanliness and order, manage other employees, serve as liaison officers between the kitchen and Servers, and ensure their workplace is compliant with local safety standards. Other duties and responsibilities that Cooks need to excel at include:

Ability to lead 3-4 members of the team

Assist with food ordering

Assist with scheduling

Assist with menu planning

Assist with development of recipes and food costing

Experience with the execution of 100-150 person banquets

Taking orders from the wait staff and preparing food according to customer preference

Ensuring a high standard of cleanliness and order

Training staff in preparation, cooking, and handling of foods

Monitoring and managing cooking tools and ingredients

Adjusting to accommodate clients with specific diet and health concerns.

Setting up the workstation

Developing recipes that comply with company policy.

Ability to supervise a line service (lunch/dinner) in the absence of Executive chef and/or Sous chef

SKILLS & QUALIFICATIONS
Successful 1st Cooks – Jr.



sous Chef is detail-oriented, creative, and intelligent. Must also be critical thinkers and know how to modify recipes to meet customers’ needs. Must also have strong knowledge of food handling procedures. Other skills and qualifications include:

3-5 years of supervisor experience in a similar role

Experience in using different cooking tools, equipment, and utensils.

Expert knowledge of various cooking methods and procedures

Strong communication skills, both written and verbal

Understanding of food preparation techniques

Ability to withstand long hours of standing, bending, and moving around.

Basic knowledge of mathematics to make correct measurements of ingredients.

Ability to follow recipe instructions.

EXPERIENCE REQUIREMENTS
Have three to five years of experience and extensive in office training is offered.

EDUCATION & TRAINING REQUIREMENTS
A high school diploma, GED, or its equivalent. Candidates with a bachelor’s degree in culinary arts or a related field or have completed a three-year apprenticeship program may have an advantage over candidates without this education and experience.

COMPENSATION

The average wage is from $21 to $23 per hour, depending on experience level.

Free golf and gym access

Discounts on food, apparel, golf equipment and villas room

Eligibility to the group benefits plan upon completion of the probationary period

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📌 Chef (British Columbia)
🏢 Torsap Thai Kitchen
📍 British Columbia