sous-chef

Overview Languages English Education Secondary (high) school graduation certificate Experience 2 years to less than 3 years On site Work must be completed at the physical location. There is no option to work remotely. Responsibilities Tasks Estimate labour costs 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 Requisition food and kitchen supplies Arrange for equipment purchases and repairs Plan menus and ensure food meets quality standards Supervise activities of sous-chefs, specialist chefs, chefs and cooks Train staff in preparation, cooking and handling of food Leading/instructing individuals Ensure hygiene and sanitation practices conform to policies and regulations Supervision Staff in various areas of responsibility Credentials Certificates, licences, memberships, and courses Food Safety Certificate Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Handling heavy loads Physically demanding Attention to detail Standing for extended periods Bending, crouching, kneeling

The Sous-Chef is responsible for supervising kitchen staff, planning menus, and ensuring food quality standards are met. They oversee the preparation and cooking of meals for regular service and special events while managing labor costs and supplies.

Candidates must have a high school diploma and between 2 to 3 years of relevant experience. A Food Safety Certificate is required to ensure compliance with health and sanitation regulations.

• LeadershipSouhaitée
• Gestion des stocksSouhaitée

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

• Kitchen Management
• Menu Planning
• Staff Training
• Food Preparation
• Cost Estimation
• Hygiene and Sanitation
• Garnishing
• Banqueting
• Inventory Management
• Leadership

• Food & Beverage
• Hospitality
• Management & Leadership

Formation minimale

Études secondaires

Expérience minimale

2+ ans

Postuler avant le

31 août 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Mid-Senior level