sous-chef (Lake Louise)

Job Details

• Durée de l'emploi: Permanent
• Langue de travail: Anglais
• Heures de travail: 35 to 40 hours per week
• Éducation: Bachelor's degree or equivalent experience
• Expérience: 3 years to less than 5 years
• Setting: Hotel, motel, resort; Ranks of chefs

Job Responsibilities

• 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 current equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as banquets
• Supervise cooks and other kitchen staff