4774 Restaurant & Hospitality Jobs in Canada

Sous Chef’s responsibilities  include:

• Assisting the head chef or executive chef in daily kitchen operations
• Supervising cooks and kitchen staff during food preparation and service
• Ensuring food quality, taste, and presentation meet standards
• Training and mentoring junior kitchen employees
• Monitoring cleanliness, sanitation, and food safety practices
• Managing kitchen inventory and ordering supplies when needed
• Helping plan menus and develop new dishes
• Scheduling staff shifts and coordinating workflow
• Checking ingredient freshness and reducing food waste
• Stepping in for the head chef when they are absent
• Ensuring meals are prepared and served on time
• Handling customer dietary needs or special requests when required
• Maintaining discipline and teamwork in the kitchen

Requirements

• Work Permit