Second chef

Overview

Languages:

French

• College/CEGEP

5 years or more

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

• Sous-chef

• 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
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Plan and direct food preparation and cooking activities of several restaurants
• 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

• More than 20 people

• Health benefits
  • Dental plan
  • Disability benefits
  • Health care plan
  • Vision care benefits
• Financial benefits
  • Registered Retirement Savings Plan (RRSP)
• Long term benefits
  • Long-term care insurance
• Other benefits
  • Deferred Profit Sharing Plan (DPSP)
  • Free parking available
  • On-site recreation and activities
  • Other benefits
  • Team building opportunities
  • Travel insurance
  • Wellness program