Work Term: Permanent
Work Language: English
Hours: 30 to 44 hours per week
Education: No degree, certificate or diploma
Experience: 5 years or more
Sous-chef
Estimate amount and costs of supplies and food items
Estimate labour costs
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
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
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
May work in a team with shared supervisory responsibilities
Ensure that food and service meet quality control standards
Food safety/handling skills
Motivate staff
Cook Trade Certification
Canadian Federation of Chefs and Cooks certification
Safe Food Handling certificate
Cook Red Seal Certificate
Up to 23 kg (50 lbs)
Leadership
Dependability
Efficient interpersonal skills
Excellent oral communication
Flexibility
Initiative
Organized
Reliability
Team player
Time management
Are you available to start on the date listed in the job posting?
Do you have experience working in this field?
Do you have the required certifications listed in the job posting?
Do you meet the language requirements listed in the job posting for the position (English or French)?
Early morning
Evening
Morning
Night
Day
Weekend
Overtime available

sous-chef Part Time / Full Time

Job Description

Requirements

About Bottoms Bar & Grill

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