Executive sous-chef

• Education: Secondary (high) school graduation certificate
• Experience: 3 years to less than 5 years

Tasks

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• Demonstrate new cooking techniques and new equipment to cooking staff
• Create new recipes
• 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 meals or specialty foods
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food

Screening questions

• Are you authorized to work in Canada?
• Are you available to start on the date listed in the job posting?
• Are you currently a student?
• Are you willing to relocate for this position?
• Do you have experience working in this field?
• Do you live near the job location?

Employment terms options

• Evening
• Flexible hours

Employment terms options

• Morning
• To be determined
• Day
• Weekend

Financial benefits

• Gratuities
• Work Term: Permanent
• Work Language: French
• Hours: 30 to 40 hours per week