Work setting

• Restaurant

Ranks of chefs

• Sous-chef

5 days of paid sick leave per year as per BC employment standards

Responsibilities

Tasks

• 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
• Prepare and cook complete meals and specialty foods for events such as banquets
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• 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
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food

Supervision

• 3-4 people

Experience and specialization

Cuisine specialties

• Canadian

Food specialties

• Bakery goods and desserts

Additional information

Personal suitability

• Dependability
• Flexibility
• Reliability
• Team player

Benefits

Other benefits

• Other benefits (Vacation pay is paid in accordance with provincial labour standards)