Position Overview:
Seeking an experienced part-time Private Sous-Chef/Cook for a home where the Principal loves to cook, loves to entertain, and is very hands on in her kitchen when time permits.
The Sous-Chef/Cook should be able to prepare day-to-day low fat Mediterranean style meals and elevated cuisine for events, all with a focus on fresh and local products. A busy household, the successful candidate will be required to cook healthy meals for one principal but should also be confident cooking dinner parties for 8-10 people. A knowledge and love of vegetable gardens will be an asset. Applicants should be flexible with schedules for some weekends and special events.
Primary Responsibilities:
Cooking of simple, healthy, low-fat meals with a focus on nutrition and fresh ingredients
The position is 2-3 days per week, 11am to 7:30pm, with flexibility for entertaining.
Availability for Christmas and other festivals will be expected.
Understand the importance of incorporating local ingredients and delighted to shop at farmers markets
Plan weekly menus and menus for entertaining in collaboration with the principal, using the household recipe data base
Input recipes into the data base and work with the principal to ensure that recipes are correct and useful
Kitchen inventory management, including all provisioning
Comfortable working with a system of record keeping and manuals
Manage on-site and off-site wine cellars (optional)
Manage, with the gardener, the vegetable gardens
Assist with maintaining of household systems as it relates to the kitchen and events
Assist Principal with event planning and execution
Contribute intellectual curiosity to food discussions, with appreciation for the work of great culinary writers and thinkers such as M.F.K. Fisher, Alice Waters, and others who have shaped modern food culture.
Able to provide front of house food and beverage service to guests for small events
Maintain a clean kitchen at all times
Applicant Qualities:
Previous experience as in professional kitchens or private households (5 years minimum)
Must be flexible and accommodating with work schedules
Must have strong culinary and communication skills; proficient at planning and discussing menus with Principal
Willing to work with an established collection of recipes; Principal is open to modifications and initiatives at any time, but the core of the cooking will be from the data base
Comfortable developing weekly or biweekly food plans and designing menus for entertaining
Strong knowledge of the modern history of food and cooking styles, particularly the Mediterranean diet
Well-read and conversant about major food writers
Familiar with the best local sources for provisioning
Adaptable, self-motivated, with excellent time management, strong organizational skills and attention to detail
A team player able to work cooperatively with household staff and vendors
A relaxed and easy-going demeanor and a great sense of humour
Polished professional presentation, must maintain privacy and confidentiality at all times
Strong computer skills (for interacting with online recipe database)
Must have a valid driver’s license with clean driving record (staff vehicle or monthly allowance for gas will be provided as necessary)
Must be legally entitled to work in Canada
