Sous-chef

Supervise activities cooks and other kitchen workers and collaborates with executive chef
Demonstrate new cooking techniques and new equipment to cooking staff
May plan menus and requisition food and kitchen supplies
May prepare and cook meals or specialty foods as per specification by guest
Prepare and cook complete meals or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays for special events such as banquets
Instruct cooks in preparation, cooking, garnishing and presentation of food
Oversee and run busy expo line
Assist with menu planning, inventory and management of supplies
Schedule staff shifts
Train new employees
Monitors and maintains kitchen equipment as well as sanitary criteria is met
Other duties that apply

Food safe certification (after 1 week of employment)
3-5 years of experience as a sous-chef
Certification of culinary training or apprenticeship, Red Seal and journeyman certificate is preferred
must possess high knowledge and skill of preparing a variety of dishes
Excellent leadership and motivational skills
Maintain consistent food product quality, for guests’ satisfaction
Must have a passion for the business and a love of food
Excellent leadership and motivational skills
Strong interpersonal and conflict resolution dexterity
Ability to prioritize, organize and follow through when necessary
A clear thinker with the aptitude to analyze and resolve problems
Capacity to work well under pressure, meeting production schedules and timelines
Ability to hold oneself and others accountable
Ability to communicate in English and comprehend English language
Must be able to work a flexible hourly schedule, days, nights, weekends and holidays. included