sous-chef

Job details

• Salary 60,000 annually / 40 hours per week
• Terms of employment: Permanent employment, Full time
• Secondary (high) school graduation certificate

Experience

1 year to less than 2 years

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

Responsibilities

• 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
• Train staff in preparation, cooking and handling of food

Employment groups

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