Exécutif Sous Chef (H/F)

Overview

Languages
French
Education
~ Secondary (high) school graduation certificate

Experience
3 years to less than 5 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Responsibilities
Tasks
Estimate amount and costs of supplies and food items
Estimate labour costs
Maintain records of food costs, consumption, sales and inventory
Analyze operating costs and other data
Demonstrate new cooking techniques and new equipment to cooking staff
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
Arrange for equipment purchases and repairs
Plan and direct food preparation and cooking activities of several restaurants
Plan menus and ensure food meets quality standards
Prepare dishes for customers with food allergies or intolerances
Train staff in preparation, cooking and handling of food
Benefits
Financial benefits
~ Gratuities