sous-chef (Squamish)

Requirements

Education: Secondary (high) school graduation certificate Experience: 5 years or more Work setting: Restaurant Rank of chef: Sous-chef Responsibilities

Estimate amount and costs of supplies and food items Estimate labour costs Maintain records of food costs, consumption, sales and inventory Demonstrate new cooking techniques and new equipment to cooking staff Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Create new recipes Instruct cooks in preparation, cooking, garnishing and presentation of food Prepare and cook complete meals and specialty foods for events such as banquets Supervise cooks and other kitchen staff Prepare and cook meals or specialty foods Requisition food and kitchen supplies Plan menus and ensure food meets quality standards Supervise 3-4 people Work Environment & Conditions

Security and safety: Criminal record check Work conditions and physical capabilities: Fast‑paced environment, work under pressure, physically demanding, attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Bending, crouching, kneeling. Personal Suitability

Leadership Effective interpersonal skills Flexibility Initiative Organized Reliability Employment Terms

Shift options: Evening, Morning, Day, Weekend Term: Permanent work Language: English Hours: 35 to 40 hours per week

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