Sous-chef

About the role

Alfred's is seeking an experienced sous‑chef to lead the kitchen team in a fast‑paced restaurant environment. You will be responsible for maintaining high culinary standards, managing inventory, and ensuring food safety while supporting the head chef in menu development.

Key responsibilities

• Estimate quantities and costs of supplies and food items, maintaining accurate records of food costs, consumption, sales and inventory.
• Analyze operating costs and other data to improve efficiency.
• Demonstrate new cooking techniques and equipment to staff, create new recipes and ensure dishes meet quality standards.
• Instruct cooks on preparation, cooking, garnishing and presentation, and supervise a team of 5‑10 kitchen staff.
• Plan menus, handle special dietary requests, and oversee procurement, equipment purchases and repairs.

Required profile

• Leadership, dependability and strong interpersonal communication.
• Ability to work under pressure in a physically demanding, fast‑paced environment.
• Attention to detail, organized and reliable with a focus on food safety.

Required skills

• Food Safety Certificate.

What we offer

• Dental, health care, paramedical services and vision care benefits.
• Gratuities and a competitive hourly wage of $25.89 CAD.