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Leyda's Restaurant is an organic whole food restaurant
Located in Riversdale Saskatoon, SK this restaurant has developed a loyal following due to its high quality, health food that is delicious, nutritious and presented in great detail. We are currently looking to hire a Junior Sous Chef to join our day team. Responsibilities include completing all daily operations in a timely manner as well as working towards a supervision role that may include the management of other team members and placing product orders.
The ideal candidate would have a minimum of two years experience in the food and beverage industry with a strong passion for creating quality in both taste, presentation and overall guest experience. The individual chosen will have a positive attitude and be able to maintain this disposition while working in a team setting, helping to inspire those around them to reach company standards. Although two years experience is preferred we are willing to train the right candidate should you posses all other qualifications.
Essential Skills
- Writing
- Oral communication
- Working with others
- Problem solving
- Decision making
- Critical thinking
- Job task planning and organizing
- Finding information
- Continuous learning
- Significant use of memory
- Reading text
Transportation/Travel Information
- Own transportation
Additional Skills
- Maintain records of food costs, consumption, sales and inventory
- Analyze operating costs and other data
Specific Skills
- Supervise cooks and kitchen staff
- Requisition food and kitchen supplies and equipment
- Recruit and hire staff
- Prepare and cook meals and specialty foods including dishes for customers with food allergies or intolerances
- Plan menus
- Plan and direct food preparation and cooking activities
- Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques
- Estimate food requirements
- Ensure quality of food and portion control
- Create new recipes
Work Setting
- Restaurant
- Health care institution
- Formal dining room
- Educational Institution
Chef Category
- Sous-chef
Ability to Supervise
- 3-4 people
Food Preparation Specializations
- Vegetables, fruits, nuts and mushrooms
- Stocks, soups and sauces
- Meat, poultry and game
- Fish and seafood
- Eggs and dairy
- Cold kitchen
- Cereals, grains and pulses
Work Conditions and Physical Capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Handling heavy loads
- Physically demanding
- Attention to detail
- Standing for extended periods
- Bending, crouching, kneeling
Security and Safety
- Bondable
Own Tools/Equipment
- Internet access
- Cellular phone
Work Site Environment
- Noisy
- Hot
- Cold/refrigerated
- Non-smoking
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