executive sous-chef

Overview Languages

English

Education

• Secondary (high) school graduation certificate

Experience 3 years to less than 5 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Work setting

• Restaurant
• Urban area

Ranks of chefs

• Executive chef
• Head chef

Responsibilities Tasks

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• 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

Supervision

• 3-4 people
• 5-10 people

Experience and specialization

Cuisine specialties

• Mediterranean cuisine
• Halal

Additional information

Transportation/travel information

• Public transportation is available

Work conditions and physical capabilities

• Work under pressure
• Tight deadlines
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking

Employment groups

This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups:

Support for newcomers and refugees

• Supports newcomers and/or refugees with foreign credential recognition
• Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees
• Does not require Canadian work experience