adminWe are seeking a highly skilled and motivated Working Sous-Chef to join our culinary team. The Working Sous-Chef is the second-in-command in our kitchen and plays a pivotal role in assisting the Executive Chef in all aspects of food preparation, cooking, and kitchen management. The ideal candidate should possess exceptional culinary skills, strong leadership qualities, and a passion for creating memorable dining experiences.
Overview
Languages
English
Education
- Secondary (high) school graduation certificate
- or equivalent experience
Experience
1 year to less than 2 years
Responsibilities:
- Food Preparation: Assist in the preparation of a wide variety of dishes, from appetizers to entrees, ensuring that they meet the restaurant’s quality and presentation standards.
- Menu Development: Collaborate with the Executive Chef to create and modify menus, suggesting new and innovative dishes while considering seasonal ingredients and customer preferences.
- Kitchen Supervision: Oversee kitchen staff, including cooks, prep cooks, and kitchen assistants, ensuring they follow recipes, maintain food safety standards, and adhere to kitchen protocols.
- Quality Control: Continuously monitor food quality, taste, and presentation to ensure consistency and make adjustments as needed to meet or exceed guest expectations.
- Inventory Management: Assist in managing kitchen inventory, including ordering, receiving, and maintaining proper stock levels to minimize waste and control food costs.
- Training and Development: Provide guidance and training to kitchen staff, fostering a positive and efficient work environment, and helping team members develop their culinary skills.
- Safety and Sanitation: Maintain a clean and organized kitchen environment, adhering to food safety and hygiene regulations, and ensuring all kitchen equipment is in good working order.
- Sous-Chef Duties: Assume the responsibilities of the Executive Chef in their absence, including managing kitchen operations, staff, and guest inquiries.
- Guest Interaction: Interact with guests when necessary, addressing inquiries, accommodating special requests, and ensuring a positive dining experience.
Qualifications:
- Proven experience working as a Sous-Chef or in a similar role in a high-end restaurant or culinary establishment.
- Culinary degree or equivalent culinary training is preferred but not mandatory.
- Strong culinary skills and a deep understanding of various cooking techniques and cuisines.
- Leadership and teamwork abilities with a focus on fostering a collaborative and productive kitchen atmosphere.
- Excellent communication skills to effectively delegate tasks and communicate with kitchen staff.
- Attention to detail and a commitment to maintaining high-quality food standards.
- Ability to work in a fast-paced, high-pressure kitchen environment, including evenings, weekends, and holidays.
- Knowledge of food safety and sanitation regulations and the ability to enforce them.
- Creative and innovative mindset to contribute to menu development.
Tasks
- 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
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
- 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
- Prepare dishes for customers with food allergies or intolerances
- Train staff in preparation, cooking and handling of food
Benefits
Financial benefits
Long term benefits
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.
Advertised until
2023-10-20
Here are some frequently asked questions to help you gain a better understanding of this Working sous-chef:
1: What does a Sous-Chef do?
A Sous-Chef is the second-in-command in a kitchen and assists the Executive Chef in all aspects of food preparation, cooking, and kitchen management. This includes supervising kitchen staff, creating menus, ensuring food quality, and maintaining a safe and efficient kitchen environment.
2: What are the key responsibilities of a Sous-Chef?
Sous-Chefs are responsible for menu planning, food preparation, staff supervision, inventory management, maintaining kitchen cleanliness, and ensuring that dishes meet quality and presentation standards set by the Executive Chef.
3: What skills are essential for a Sous-Chef?
Essential skills include culinary expertise, leadership, excellent communication, time management, creativity, adaptability, and the ability to work in a high-pressure environment.
4: Is formal culinary training required to become a Sous-Chef?
While formal culinary training, such as attending culinary school, is valuable, it’s not always required. Many Sous-Chefs gain experience through on-the-job training and working their way up in the kitchen.
5: What are the career prospects for a Sous-Chef?
Sous-Chefs can advance to become Executive Chefs or specialize in specific cuisines or culinary areas. They may also find opportunities to work in various types of food establishments, such as fine dining restaurants, hotels, or catering companies.
6: How do Sous-Chefs handle a high-pressure kitchen environment?
Sous-Chefs are trained to stay calm under pressure and maintain a well-organized kitchen. They must effectively delegate tasks, communicate clearly with kitchen staff, and manage multiple orders simultaneously.
7: What is the work schedule like for a Sous-Chef?
Sous-Chefs often work long and irregular hours, including evenings, weekends, and holidays, as kitchen operations typically run during these times. The schedule can be demanding, but it’s part of the culinary industry’s culture.
8: Do Sous-Chefs have creative input into the menu?
Yes, Sous-Chefs often collaborate with the Executive Chef to create and modify menus. They may contribute their culinary ideas, suggest seasonal dishes, and ensure that the kitchen produces high-quality meals.
9: Is a uniform provided to Sous-Chefs?
Yes, most kitchens provide uniforms for their culinary staff, including Sous-Chefs. These uniforms typically include chef coats, aprons, and hats for sanitation and safety reasons.
10: What are the rewards of being a Sous-Chef?
The role of a Sous-Chef is both challenging and rewarding. It offers the opportunity to work with a talented culinary team, continuously learn and develop culinary skills, and be part of creating memorable dining experiences for guests.
11: What is the Sous-Chef’s role in maintaining food safety and hygiene?
Sous-Chefs play a crucial role in upholding food safety and hygiene standards in the kitchen. They ensure that food is stored, prepared, and cooked at safe temperatures, and they educate kitchen staff on proper food handling practices.
12: Can Sous-Chefs specialize in a specific type of cuisine?
Yes, Sous-Chefs can specialize in various cuisines, such as French, Italian, Asian, or regional specialties. Specialization often depends on the restaurant’s focus and the chef’s personal interests and training.
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