sous-chef

Ranks of chefs

• Sous-chef

Responsibilities

Tasks

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• 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
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff
• Prepare and cook meals or specialty foods
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals
• Schedule staff
• Provide estimate of costs
• Plan and control budget and inventory
• Perform opening and closing activities
• Inspect kitchen and food service areas
• Ensure that local health and sanitation regulations are carried out
• Prepare reports
• MS Office
• Establish inventory and quality control methods
• Participate in staff meetings
• Modify food preparation methods and menu prices according to the restaurant budget

Supervision

• Staff in various areas of responsibility

Credentials

Certificates, licences, memberships, and courses 

• Food Safety Certificate

Experience and specialization

Computer and technology knowledge

• Data analysis and interpretation

Additional information

Work conditions and physical capabilities

• Work under pressure
• Physically demanding
• Attention to detail
• Standing for extended periods

Weight handling

• Up to 13.5 kg (30 lbs)

Personal suitability

• Leadership
• Excellent oral communication
• Initiative
• Organized
• Team player

Benefits

Health benefits

• Dental plan
• Health care plan

Other benefits

• Other benefits
• Paid time off (volunteering or personal days)