Sous Chef - Remote

Overview

Languages
English
Education
Other trades certificate or diploma
or equivalent experience
Experience
5 years or more
On site
Work must be completed at the physical location. There is no option to work remotely.
Work setting
Restaurant
Golf course
Ranks of chefs
~ Sous-chef

Responsibilities
Tasks
Estimate amount and costs of supplies and food items
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 food on a regular basis, or for special guests or functions
Prepare and cook meals or specialty foods
Requisition food and kitchen supplies
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
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Train staff in preparation, cooking and handling of food
Leading/instructing individuals
Food safety/handling skills
Supervision
~ Staff in various areas of responsibility

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
Personal suitability
Leadership
Dependability
Efficient interpersonal skills
Excellent oral communication
Flexibility
Initiative
Organized
Reliability
Team player
Benefits
Health benefits
Dental plan
Health care plan
Financial benefits
Gratuities
Group insurance benefits
Life insurance