sous-chef
Posted on April 16, 2026 by Employer details The Stillwell Freehouse
Job details
Education: No degree, certificate or diploma. Work setting: Restaurant. Urban area. Bar. Ranks of chefs: Sous-chef. Tasks: Estimate amount and costs of supplies and food items. Maintain records of food costs, consumption, sales and inventory. 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. Supervise cooks and other kitchen staff. Prepare and cook food on a regular basis, or for special guests or functions. Requisition food and kitchen supplies. Prepare dishes for customers with food allergies or intolerances. Train staff in preparation, cooking and handling of food. Supervision: 5-10 people. Certificates, licences, memberships, and courses : Food Safety Certificate. Area of work experience: Manager. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Attention to detail. Standing for extended periods. Personal suitability: Leadership. Dependability. Efficient interpersonal skills. Initiative. Organized. Reliability. Team player. Screening questions: Are you authorized to work in Canada?. Are you available for shift or on-call work?. Do you have experience working in this field?. Experience: 5 years or more. Employment terms options: To be determined. Health benefits: Dental plan. Disability benefits. Health care plan. Paramedical services coverage. Vision care benefits. Financial benefits: Gratuities. Group insurance benefits.- Location Halifax, NSB3J 2A2
- Work location On site
- Salary$35,000 to $40,000YEAR annually (To be negotiated) / 35 to 40 hours per week
- Terms of employment Permanent employmentFull time
- To be determined
- Starts as soon as possible
- Benefits: Health benefits, Financial benefits
- vacancies 1 vacancy
- Source Job Bank #3553225
Overview
Languages
English
Education
- No degree, certificate or diploma
Experience
5 years or more
On site
Work must be completed at the physical location. There is no option to work remotely.
Work setting
- Restaurant
- Urban area
- Bar
Ranks of chefs
- Sous-chef
Responsibilities
Tasks
- Estimate amount and costs of supplies and food items
- Maintain records of food costs, consumption, sales and inventory
- 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
- Supervise cooks and other kitchen staff
- Prepare and cook food on a regular basis, or for special guests or functions
- Requisition food and kitchen supplies
- Prepare dishes for customers with food allergies or intolerances
- Train staff in preparation, cooking and handling of food
Supervision
- 5-10 people
Credentials
Certificates, licences, memberships, and courses
- Food Safety Certificate
Experience and specialization
Area of work experience
- Manager
Additional information
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Attention to detail
- Standing for extended periods
Personal suitability
- Leadership
- Dependability
- Efficient interpersonal skills
- Initiative
- Organized
- Reliability
- Team player
Benefits
Health benefits
- Dental plan
- Disability benefits
- Health care plan
- Paramedical services coverage
- Vision care benefits
Financial benefits
- Gratuities
- Group insurance benefits
Who can apply for this job?
You can apply if you are:
- a Canadian citizen
- a permanent resident of Canada
- a temporary resident of Canada with a valid work permit
Do not apply if you are not authorized to work in Canada. The employer will not respond to your application.
Advertised until
2026-04-30
Important notice: This job posting was posted directly by the employer on Job Bank. The Government of Canada has taken steps to make sure it is accurate and reliable but cannot guarantee its authenticity.
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