Full-Time Sous-chef
Job Description
Languages
Bilingual
Education
Completion of high school; Some college/CEGEP/vocational or technical training
.
Credentials (certificates, licences, memberships, courses, etc.)
Safe Food Handling certificate; Workplace Hazardous Materials Information System (WHMIS) Certificate; Emergency First Aid and Cardiopulmonary resuscitation (CPR)
.
Experience
5 years or more
.
Chef Category
Sous-chef
.
Work Setting
Restaurant
.
Cuisine Specialties
French; International; European; Vegetarian
.
Food Preparation Specializations
Stocks, soups and sauces; Bakery goods and desserts; Cold kitchen; Meat, poultry and game; Eggs and dairy; Cereals, grains and pulses; Fish and seafood; Vegetables, fruits, nuts and mushrooms
.
Specific Skills
Plan and direct food preparation and cooking activities; Estimate food requirements; Prepare and cook meals and specialty foods including dishes for customers with food allergies or intolerances; Ensure quality of food and portion control; Create new recipes; Requisition food and kitchen supplies and equipment; Supervise cooks and kitchen staff
.
Additional Skills
Maintain records of food costs, consumption, sales and inventory
.
Own Tools/Equipment
Uniform
.
Work Conditions and Physical Capabilities
Fast-paced environment; Work under pressure; Tight deadlines; Attention to detail; Standing for extended periods
.
Transportation/Travel Information
Public transportation is available
.
Ability to Supervise
3-4 people
.
Essential Skills
Reading text; Numeracy; Writing; Communication; Working with others; Problem solving; Decision making; Job task planning and organizing; Significant use of memory; Finding information; Continuous learning
.
Other Information
Applicants that are chosen for an interview will be called and requested to bring with them at least two referrals. We thank all those that apply.