Exécutif Sous Chef (H/F)

Overview

Languages
English
Education
Secondary (high) school graduation certificate
or equivalent experience
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.
Work site environment
Noisy
Hot
Cold/refrigerated
Work setting
~ Restaurant

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
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
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 food on a regular basis, or for special guests or functions
Prepare and cook meals or specialty foods
Requisition food and kitchen supplies
Arrange for equipment purchases and repairs
Consult with clients regarding weddings, banquets and specialty functions
Plan menus and ensure food meets quality standards
Prepare dishes for customers with food allergies or intolerances
Recruit and hire staff
Train staff in preparation, cooking and handling of food
Leading/instructing individuals
Ensure compliance with government regulations
Credentials
Certificates, licences, memberships, and courses
~ Safe Food Handling certificate

Additional information
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
Weight handling
~ Up to 23 kg (50 lbs)

Personal suitability
Leadership
Dependability
Flexibility
Initiative
Organized
Reliability
Team player
Benefits
Other benefits
~ Other benefits