executive sous-chef

Overview

Languages

French

Education

• Other trades certificate or diploma
• Cooking and related culinary arts, general

Experience

5 years or more

On site

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

Work setting

• Restaurant
• Hotel, motel, resort

Ranks of chefs

• Sous-chef

Responsibilities

Tasks

• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as banquets
• Supervise cooks and other kitchen staff
• 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
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food

Supervision

• 5-10 people

Credentials

Certificates, licences, memberships, and courses

• Cook Trade Certification

Experience and specialization

Cuisine specialties

• French
• Canadian
• Italian cuisine
• European
• International
• Gluten-free
• Vegan

Food specialties

• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Additional information

Transportation/travel information

• Public transportation is not available

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Handling heavy loads
• Physically demanding
• Attention to detail
• Standing for extended periods

Own tools/equipment

• Equipment

Personal suitability

• Leadership
• Dependability
• Organized
• Reliability
• Team player

Benefits

Financial benefits

• Bonus
• Gratuities

Other benefits

• Free parking available
• On-site amenities
• On-site recreation and activities
• Other benefits
• Parking available