DESCRIPTION:

Reporting to the Head Chef, the Sous Chef is responsible for carrying out kitchen operations and food preparation in compliance with company standards. The Sous Chef participates in the food production process by supervising and coordinating kitchen staff during the Chef's absence, applying production techniques and food presentation rules.

TASKS:

• Help organize the entire culinary production process
• Participate in menu development
• Ensure presentation for the service
• Create new recipes
• Garantir l’application des règles d’hygiène et de sécurité
• Work cleanly and respect the company's dress code
• Carry out all other tasks assigned by his immediate superior and necessary for the smooth running of the company

SKILLS:

• Autonomous
• Be punctual
• Passion pour la cuisine et le travail bien fait
• Ability to multi-task
• Methodical and organized
• Be resourceful
• Quickness of execution
• Ability to work as a team and demonstrate a positive attitude
• Be able to work in a calm, polite and respectful manner
• 5 years' experience + cooking diploma

SALARY:

• From $40,000 to $56,000 per year depending on experience

SCHEDULE:

• Full-time, 4 days
• Day / Evening
• Weekdays / Weekends
• 4 weeks vacation (family holiday season)

The masculine form is used for the sake of brevity.

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