Executive sous-chef

Tasks

Estimate amount and costs of supplies and food items
Estimate labour costs
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
Instruct cooks in preparation, cooking, garnishing and presentation of food
Prepare and cook complete meals and specialty foods for events such as banquets
Requisition food and kitchen supplies
Consult with clients regarding weddings, banquets and specialty functions
Recruit and hire staff
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Train staff in preparation, cooking and handling of food
Leading/instructing individuals

Benefits
Financial benefits
As per collective agreement