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.