At a Glance
- Tasks: Lead a dynamic kitchen team and create delicious dishes that wow customers.
- Company: Join a vibrant restaurant known for its culinary excellence.
- Benefits: Permanent position with competitive pay and opportunities for growth.
- Other info: 40 hours per week with flexible shifts available.
- Why this job: Be part of a creative culinary environment and showcase your cooking skills.
- Qualifications: 3-5 years of experience in a fast-paced kitchen setting.
The predicted salary is between 40500 - 49500 $ per year.
Education
• Education
• Expérience
- Work setting
- College/CEGEP
- Ranks of chefs
- Restaurant
- Tasks
- Maintain records of food costs, consumption, sales and inventory
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- Supervise cooks and other kitchen staff
- Prepare and cook meals or specialty foods
- 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
- Screening questions
• Are you available for shift or on-call work?
• Do you have experience working in this field?
- Employment terms options
- Shift
Experience
- 3 years to less than 5 years
- Other Benefits
- Other benefits
- Durée de l'emploi: Permanent
- Langue de travail: Anglais
- Heures de travail: 40 hours per week
- #J-18808-Ljbffr
Sous-chef in Toronto employer: La Luce Ristorante
As a Sous-chef at our esteemed college restaurant, you will thrive in a dynamic and supportive work environment that values culinary creativity and teamwork. We offer competitive benefits, opportunities for professional development, and a commitment to maintaining high-quality food standards, all while being part of a vibrant educational community that fosters growth and innovation.
We think you need these skills to ace Sous-chef in Toronto
Food Preparation
Menu Planning
Quality Control
Supervision
Training and Development
Inventory Management
Cooking Techniques
