adminWe are seeking an experienced and talented Sous Chef to join our culinary team. As the Sous Chef, you will play a pivotal role in assisting the head chef in all aspects of kitchen management, food preparation, and menu development. Your expertise and leadership will contribute to the creation of exceptional dishes and the smooth operation of our kitchen.
Overview
Languages
English
Education
- College/CEGEP
- or equivalent experience
Experience
3 years to less than 5 years
Work site environment
- Noisy
- Odours
- Hot
- Cold/refrigerated
Work setting
- Restaurant
- Rural area
- Bar
- Willing to relocate
- Relocation costs not covered by employer
Ranks of chefs
- Sous-chef
- Chef de partie
- Sauce chef
- Pastry chef
- Garde-manger chef
- Meat chef
- Fish chef
Responsibilities:
- Collaborate with the head chef in menu planning and recipe development.
- Oversee daily food preparation, ensuring all dishes meet high-quality standards.
- Lead and supervise kitchen staff, including chefs, cooks, and kitchen assistants.
- Delegate tasks and manage kitchen operations during the head chef’s absence.
- Ensure compliance with food safety and sanitation regulations.
- Maintain accurate inventory levels and order supplies as needed.
- Monitor kitchen equipment and coordinate maintenance and repairs.
- Train and mentor kitchen staff, promoting a culture of continuous learning and improvement.
- Assist in creating and costing menus, taking into account pricing and portion control.
- Collaborate with the head chef to create new dishes and seasonal menu changes.
- Handle customer special requests, dietary restrictions, and allergy considerations.
- Maintain cleanliness and organization in all kitchen areas.
- Assist with food presentation and plate design to meet visual and culinary standards.
- Uphold kitchen efficiency by ensuring timely food preparation and service.
- Monitor and control food costs, waste, and kitchen budgets.
- Collaborate with the head chef on purchasing and sourcing quality ingredients.
- Handle high-stress situations calmly and professionally.
- Foster a positive and collaborative work environment within the kitchen team.
Qualifications:
- Proven experience as a sous chef or in a similar culinary leadership role.
- Culinary degree or certification from a reputable institution is preferred.
- Excellent cooking skills and a passion for creating exceptional dishes.
- Strong leadership, communication, and organizational skills.
- Proficiency in food safety and sanitation standards.
- Ability to work well under pressure and adapt to changing kitchen demands.
- Knowledge of inventory management and cost control.
- Flexibility to work evenings, weekends, and holidays as required.
- Creative and innovative approach to culinary arts.
- Physical stamina and the ability to stand for extended periods and lift heavy items.
- Commitment to maintaining a clean and organized kitchen environment.
Tasks
- 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
- Prepare and cook complete meals and specialty foods for events such as banquets
- 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
- Requisition food and kitchen supplies
- Arrange for equipment purchases and repairs
- Estimate food requirements and food and labour costs
- 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
Supervision
- 1 to 2 people
- 3-4 people
- 5-10 people
Credentials
Certificates, licences, memberships, and courses
Experience and specialization
Cuisine specialties
- French
- Canadian
- Lebanese
- European
- Gluten-free
- Mediterranean cuisine
Food specialties
- Bakery goods and desserts
- Cereals, grains and pulses
- Cold kitchen
- Eggs and dairy
- Fish and seafood
- Meat, poultry and game
- Stocks, soups and sauces
- Vegetables, fruits, nuts and mushrooms
Additional information
Transportation/travel information
- Public transportation is not available
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Handling heavy loads
- Physically demanding
- Attention to detail
- Combination of sitting, standing, walking
- Standing for extended periods
- Bending, crouching, kneeling
Personal suitability
- Dependability
- Efficient interpersonal skills
- Excellent oral communication
- Flexibility
- Initiative
- Organized
- Reliability
- Team player
Benefits
Health benefits
- Dental plan
- Health care plan
- Vision care benefits
Financial benefits
Other benefits
- Free parking available
- Variable or compressed work week
Who can apply to this job?
Only apply to this job if:
- You are a Canadian citizen, a permanent or a temporary resident of Canada.
- You have a valid Canadian work permit.
If you are not authorized to work in Canada, do not apply. The employer will not respond to your application.
How to apply
By email
How-to-apply instructions
Here is what you must include in your application:
- Cover letter
- References attesting experience
- Letter of recommendation
- Copy of portfolio or relevant work examples
- Highest level of education and name of institution where it was completed
This job posting includes screening questions. Please answer the following questions when applying:
- Are you currently legally able to work in Canada?
- Are you willing to relocate for this position?
- Do you currently reside in proximity to the advertised location?
- Do you have previous experience in this field of employment?
- Do you have the above-indicated required certifications?
- What is the highest level of study you have completed?
Advertised until
2023-10-07
Here are some frequently asked questions to help you gain a better understanding of this Sous-chef:
1: What is a sous chef, and what do they do?
A sous chef is the second-in-command in a kitchen. They assist the head chef in food preparation, manage kitchen staff, maintain quality and safety standards, and contribute to menu development.
2: What are the key responsibilities of a sous chef?
Key responsibilities include:
- Supervising and coordinating kitchen staff.
- Assisting in menu planning and recipe development.
- Preparing and cooking dishes to high standards.
- Ensuring food safety and hygiene practices are followed.
- Managing kitchen inventory and ordering supplies.
- Monitoring kitchen equipment and coordinating maintenance.
- Maintaining a clean and organized kitchen.
- Assisting in staff training and development.
- Collaborating with the head chef on creative culinary ideas.
- Handling customer special requests and dietary restrictions.
- Ensuring timely food preparation and service.
3: Is culinary school necessary to become a sous chef?
Culinary school can provide valuable training, but some sous chefs gain experience through on-the-job training and work their way up in the industry.
4: What skills are important for a sous chef?
Excellent cooking skills, leadership, time management, communication, and the ability to work well under pressure are essential.
5: Can a sous chef become a head chef one day?
Yes, many head chefs start their careers as sous chefs, gaining valuable experience and culinary expertise.
6: Is this role typically behind the scenes, or do sous chefs interact with customers?
Sous chefs primarily work in the kitchen, but they may interact with customers in open-kitchen restaurants.
7: How do sous chefs handle high-stress situations in the kitchen?
By staying organized, communicating effectively, and relying on their culinary training and experience.
8: Are there opportunities to specialize as a sous chef, such as in pastry or seafood?
Yes, some sous chefs specialize in areas like pastry, grill, or seafood, depending on the restaurant’s needs.
9: Is creativity important in this role?
Yes, sous chefs often contribute to menu development and may have opportunities to showcase their culinary creativity.
10: Are long working hours common for sous chefs?
Yes, working in a kitchen often involves long and irregular hours, including evenings, weekends, and holidays.
11: What’s the most rewarding aspect of being a sous chef?
The satisfaction of creating and serving delicious dishes that bring joy to diners.
12: Do sous chefs need to keep up with food trends and culinary innovations?
Yes, staying current with food trends and innovations is important to remain competitive in the culinary industry.
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