Executive sous-chef

Education: Expérience: Education Secondary (high) school graduation certificate or equivalent experience Tasks Estimate amount and costs of supplies and food items Estimate labour costs 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 Prepare and cook complete meals and specialty foods for events such as banquets Requisition food and kitchen supplies Consult with clients regarding weddings, banquets and specialty functions Recruit and hire staff Supervise activities of sous-chefs, specialist chefs, chefs and cooks Train staff in preparation, cooking and handling of food Leading/instructing individuals Experience 1 year to less than 2 years Financial benefits As per collective agreement Support for newcomers and refugees Supports newcomers and/or refugees with foreign credential recognition Support for youths Provides awareness training to employees to create a welcoming work environment for youth Support for Indigenous people Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers Durée de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 40 hours per week

The Executive Sous-Chef is responsible for supervising kitchen staff, managing operating and labor costs, and creating new recipes. They oversee the preparation of specialty meals for banquets and ensure high standards of food presentation and handling.

Candidates must have a high school diploma or equivalent experience and between one to two years of relevant experience. The role requires strong leadership skills and the ability to train and recruit kitchen personnel.

• Collective Agreement Benefits • Foreign Credential Recognition Support • Youth Awareness Training • Indigenous Cultural Competency Training

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Cost Estimation
• Labor Cost Analysis
• Menu Development
• Staff Supervision
• Recipe Creation
• Culinary Instruction
• Banquet Planning
• Staff Recruitment
• Staff Training
• Food Handling
• Kitchen Management
• Client Consultation

• Food & Beverage
• Hospitality
• Management & Leadership

Formation minimale

Études secondaires

Expérience minimale

0+ ans

Postuler avant le

21 août 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Mid-Senior level