Full-Time
Sous Chef
Posted on May 27
The Epicurean
Niagara-on-the-Lake, ON
Languages English
Education
College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
Experience 1 year to less than 2 years
Cuisine Specialties Mediterranean cuisine
Additional Skills
Train staff in preparation, cooking and handling of food; Maintain records of food costs, consumption, sales and inventory; Prepare dishes for customers with food allergies or intolerances; Requisition food and kitchen supplies; Prepare and cook food on a regular basis, or for special guests or functions; Prepare and cook meals or specialty foods
Work Setting Restaurant
Work Site Environment
Noisy; Odours; Hot; Cold/refrigerated; Non-smoking
Work Conditions and Physical Capabilities
Fast-paced environment; Work under pressure; Handling heavy loads; Physically demanding; Attention to detail; Standing for extended periods; Bending, crouching, kneeling; Tight deadlines
Ability to Supervise
Working groups; Staff in various areas of responsibility; 5-10 people
Ranks of Chefs Sous-chef
Food Specialties
Vegetables, fruits, nuts and mushrooms; Stocks, soups and sauces; Meat, poultry and game; Fish and seafood; Bakery goods and desserts
Sous-Chefs Specific Skills
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
Personal Suitability
Initiative; Effective interpersonal skills; Flexibility; Team player; Excellent oral communication; Dependability; Reliability; Organized
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