Executive sous-chef

• Education: Secondary (high) school graduation certificate
• Experience: 1 year to less than 2 years
• or equivalent experience

Tasks

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• 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
• 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
• Requisition food and kitchen supplies
• Consult with clients regarding weddings, banquets and specialty functions
• Recruit and hire staff
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

Financial benefits

• As per collective agreement

Support for newcomers and refugees

• Supports newcomers and/or refugees with foreign credential recognition

Support for youths

• Provides awareness training to employees to create a welcoming work environment for youth

Support for Indigenous people

• Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers
• Work Term: Permanent
• Work Language: English
• Hours: 40 hours per week