sous-chef

Ranks of chefs

• Sous-chef

Tasks

• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• Supervise cooks and other kitchen staff
• Requisition food and kitchen supplies
• Plan menus and ensure food meets quality standards
• May work in a team with shared supervisory responsibilities
• Prepare payroll
• Prepare meals
• Establish work schedules
• Ensure that safety standards and departmental policies are met
• Coaching
• Order and maintain inventory of parts and supplies

Work conditions and physical capabilities

• Work under pressure
• Attention to detail

Weight handling

• Up to 23 kg (50 lbs)

Personal suitability

• Leadership
• Team player
• Efficiency

Employment terms options

• Evening

Employment terms options

• Morning
• Weekend

Health benefits

• Dental plan
• Health care plan

Other benefits

• Other benefits
• Work Term : Permanent
• Work Language : English
• Hours : 40 hours per week