Full-Time Sous-chef (Sous-Chef ( Asst. Kitchen Manager))
Job Description
Languages
English
Education
Completion of college/CEGEP/vocational or technical training
.
Credentials (certificates, licences, memberships, courses, etc.)
Not applicable
.
Experience
3 years to less than 5 years
.
Chef Category
Sous-chef
.
Work Setting
Restaurant
.
Food Preparation Specializations
Stocks, soups and sauces; Meat, poultry and game; Fish and seafood; Vegetables, fruits, nuts and mushrooms
.
Specific Skills
Plan and direct food preparation and cooking activities; Estimate food requirements; Estimate food and labour costs; Demonstrate new equipment; Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques; Ensure quality of food and portion control; Consult with clients regarding weddings, banquets and special functions, and plan and arrange food requirements for these functions; Requisition food and kitchen supplies and equipment; Schedule staff; Recruit and hire staff; Supervise cooks and kitchen staff; Supervise chefs de partie/specialist chefs
.
Additional Skills
Maintain records of food costs, consumption, sales and inventory; Analyze operating costs and other data
.
Work Conditions and Physical Capabilities
Fast-paced environment; Work under pressure; Tight deadlines; Handling heavy loads; Physically demanding; Attention to detail; Combination of sitting, standing, walking; Standing for extended periods; Bending, crouching, kneeling
.
Ability to Supervise
16-20 people
.
Essential Skills
Reading text; Document use; Numeracy; Writing; Communication; Working with others; Problem solving; Decision making; Critical thinking; Job task planning and organizing; Significant use of memory; Finding information; Computer use; Continuous learning
.
Other Information
Location of Employment 4211-106 Street, Edmonton 11215-104 Avenue, Edmonton 10010-171 Street, Edmonton.