sous-chef

Overview Languages English Education College/CEGEP 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 setting Restaurant Ranks of chefs Sous-chef Responsibilities Tasks Maintain records of food costs, consumption, sales and inventory Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Instruct cooks in preparation, cooking, garnishing and presentation of food Supervise cooks and other kitchen staff Prepare and cook meals or specialty foods 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 Benefits Other benefits Other benefits

The Sous-chef is responsible for supervising kitchen staff, including specialist chefs and cooks, while managing food costs and inventory. They oversee the preparation, cooking, and presentation of meals to ensure all food meets quality standards.

Candidates must have between 3 to 5 years of experience and a college or CEGEP education. Proficiency in English is required for this on-site restaurant role.

• Gestion des stocksSouhaitée

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

• Food Cost Management
• Inventory Management
• Kitchen Supervision
• Menu Planning
• Food Preparation
• Staff Training
• Quality Control
• Garnishing
• Food Presentation

• Food & Beverage
• Hospitality
• Management & Leadership

Formation minimale

Diplôme collégial

Expérience minimale

2+ ans

Postuler avant le

29 août 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Mid-Senior level