Sous Chef
Core
Lead culinary operations for high-volume food service locations, managing meal preparation, menu development, and kitchen staff training.
Role type
Senior Sous Chef / Chef Manager
Builds
Daily meals, catering events, and cafeteria services
Domain
Food service / Hospitality
Deliverable
Production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (culinary production)
Required skills
Red Seal Chef certification, cost control, employee management, menu planning, recipe development, food safety compliance, team leadership, equipment operation
Preferred skills
Bilingual English/French, computer proficiency (POS systems), creative menu ideation
Technologies
POS equipment, kitchen tools (knives, ovens)
Responsibilities
Plan and develop menus and recipes, prepare or direct food preparation for meals and events, supervise and train kitchen staff, manage food costs and supplier orders, ensure adherence to safety and sanitation regulations
Seniority
Senior, hands-on IC