Sous Chef

Under the supervision of the Head Cook, the Sous Chef assumes the following responsibilities: Administrative Follow-up and Documentation Monitor inventory, orders, and purchases of food, sanitary supplies, and related items. Minimize waste by maximizing the use and timely conversion of surplus items. Complete self-evaluations at the end of each period. Staff Management With the Head Cook, support kitchen staff within a healthy and respectful work environment. Provide regular task lists to the team and volunteers. Ensure smooth communication and foster motivation and well-being within the team. Food Production Plan and prepare daily meals for the entire camp, ensuring quality, variety, and compliance with nutritional standards. Anticipate backup solutions in case of equipment failure or schedule changes. Adjust priorities based on daily needs and operational constraints. General Support Participate in other tasks and activities as needed and at the discretion of General Management. Requirements Have a minimum of two years of experience in food service. Experience in kitchen management is an asset. Demonstrate autonomy, initiative, punctuality, and enthusiasm. Adopt safe behaviors and actively contribute to incident prevention. Respect the camp’s code of ethics and community guidelines at all times. Important : Must understand and speak French as Camp Tekakwitha is a French immersion summer camp. #J-18808-Ljbffr