Kitchen supervision, staff instruction, and food preparation anchor this restaurant Sous-Chef position. Work must be completed onsite, without remote options.
The Sous-Chef supervises cooks and kitchen staff while preparing complete meals and specialty foods. This position demonstrates cooking techniques, trains employees in food handling, and ensures dishes meet quality standards. Experience with Japanese cuisine is required for the kitchen setting.
Key Responsibilities:
- Supervise cooks and other kitchen staff
- Train staff in food preparation and handling
- Demonstrate cooking techniques and equipment use
- Prepare meals and specialty foods for banquets
- Requisition kitchen supplies and food
Requirements:
- Secondary school graduation or equivalent experience
- One year to less than two years of experience
- Japanese cuisine specialty experience
- English or French communication ability
- Attention to detail in demanding conditions
Bring staff supervision, food training, and Japanese cuisine experience to this onsite restaurant Sous-Chef position.