Lead restaurant kitchen operations as a Sous-Chef using culinary supervision and menu planning skills. This on-site role requires English.
This Sous-Chef position is based in an urban restaurant and supervises five to ten kitchen workers. Responsibilities include preparing meals, creating recipes, requisitioning supplies, and maintaining food-cost records. You will also train cooks in food preparation, cooking, and handling.
Key Responsibilities: Supervise chefs, cooks, and kitchen workers
Prepare meals and specialty foods for functions
Plan menus and maintain food quality standards
Track food costs, consumption, sales, and inventory
Demonstrate cooking techniques and equipment use
Requirements: Secondary school graduation certificate
Two to less than three years of experience
English-language ability
Leadership, dependability, and organizational skills
Ability to work under pressure while standing
Apply Sous-Chef leadership, culinary training, and food-cost management skills within this in office urban restaurant kitchen.

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📌 Restaurant Sous-Chef Kitchen Supervisor (British Columbia)
🏢 Chambar Restaurant
📍 British Columbia