Exécutif Sous Chef (H/F)

Overview

Languages
English
Education
~ College/CEGEP

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

Ranks of chefs
~ Head chef

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
Create new recipes
Instruct cooks in preparation, cooking, garnishing and presentation of food
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
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
Supervision
~5-10 people

Experience and specialization
Cuisine specialties
~ Japanese cuisine

Food specialties
Fish and seafood
Meat, poultry and game
Stocks, soups and sauces
Additional information
Work conditions and physical capabilities
Fast-paced environment
Work under pressure
Handling heavy loads
Physically demanding
Attention to detail
Combination of sitting, standing, walking
Bending, crouching, kneeling
Personal suitability
Leadership
Dependability
Efficient interpersonal skills
Flexibility
Organized
Reliability
Team player
Benefits
Health benefits
Dental plan
Disability benefits
Health care plan
Paramedical services coverage
Vision care benefits
Financial benefits
Group insurance benefits
Life insurance
Other benefits
Other benefits
Parking available
Travel insurance