Job Fact Sheet
This questionnaire asks you about your job – what you do. It is not concerned with your performance
on the job. Describe your job as it currently functions; do not consider the past, the future or what
would be “nice to have”.
Please take time (we estimate 1-2 hours) to complete it accurately. Attach extra pages or examples if
necessary. When you have finished, give it to your immediate supervisor. Your supervisor will review
it with you; each of you signs it when you are satisfied with it. If there is a discrepancy, contact your
respective Director and/or the Human Resources Dept. Then return one legible approved copy to the
Human Resources Dept. for processing.
A. Position Identification
Name: Mitchell Ojakovo Job Title: Sous Chef
Dept: Food & Beverage Location: Toronto
Date: 27/06/2024 Reports To: Executive Chef
Approval Signatures:
(Employee) (Supervisor) (Manager/Director/Executive Director)
B. Job Summary
In 1 or 2 sentences, describe briefly the overall purpose of this job. In answering this section,
consider “Why does this job exist?” and “What is your job responsible for?”
The Sous Chefs main responsibilities include overseeing kitchen operations, making sure food is
prepared quickly, upholding the highest culinary standards and helping the Executive Chef provide
guests with outstanding dining experiences.
C. Job Accountabilities
Please describe, using action verbs (e.g. plan, organize, edit, proofread, test, recommend, authorize,
analyze, operate, etc.), the major responsibilities of this job and your level of delegated authority to
decide actions. Include the approximate percentage of time devoted to each responsibility out of
100%. (For example: managing 35%/prepping 25%/cooking 25%/customer service 5% etc.)
Accountabilities % of Time
Assist Executive Chef and Special Project 5%
Quality Control 10%
Inventory and Cost Management 15%
Staff Training and Supervision 20%
Menu Development and Planning 20%
Manage Kitchen Operations 15%
2
1. Education
1. What is the minimum formal education required for this job? (Remember this is not your
level of education but the minimum requirement used for staffing this position.)
A culinary arts degree or diploma from an approved school is the minimal amount of formal education needed
for the position of sous chef.
2. Is there any apprenticeship, co-op time required prior to obtaining a designation?
[ ] No [ ] Yes (if yes, specify)
Yes in order to obtain real-world experience prior to earning a formal designation
prospective sous chefs are usually better off taking part in apprenticeship or co-op
programs.
3. Is any provincial or other vocational or professional certificate or degree required (e.g.
Food Handlers, Serve Safe)? Mandatory (please specify)
Yes in order to be considered for the position of sous chef, a few provincial or vocational certificates are
required. They consist of: A food handlers certificate to guarantee that food safety laws are followed and that
food is handled properly. ServeSafe Certification necessary to prove understanding of hygienic procedures
safe food handling techniques and kitchen sanitation.
4. What special skills or training are needed to perform this job or operate equipment?
A special combination of leadership abilities practical knowledge and culinary expertise is needed for the Sous
Chef role. Proficiency in a variety of cooking methods, menu planning, clear communication and problem-
solving are essential skills. Proficiency with kitchen appliances is essential for preserving effectiveness and
excellence.
5. Knowledgeof Excel, Word for Windows, use of e-mail and Internet, good telephone and general
communication skills, good interpersonal skills, an eye for detail.
Ability to use Microsoft Word and Excel for Windows as well as the internet and email for research and
communication are required skills for this role. To work well in teams and with outside contacts one needs to
have excellent interpersonal skills in addition to strong communication and phone manners. Maintaining
accuracy in tasks and ensuring high-quality outcomes in all facets of the role requires an attention to detail.
6. Specify what equipment you operate on the job (e.g. mixer, oven, grill, gas stove..)
Mixers, Ovens: conventional and convection. BBQs including flattop and charbroiler grills, fuel-burning stoves,
Cutters, food processing equipment, Steamers, Dicers and choppers.
E. Relevant Experience
For some jobs, people have to have prior experience in related work (paid or volunteered) in order to qualify for
a certain job. How much prior experience does a person need to do your job?
[ ] Month(s) [ 2 ] Year(s)
1. Please specify what prior experience is prerequisite for this job.
2. What is the minimum time it takes for people in your job to learn to perform the job duties
adequately after they start the job?
[ ] up to one month [ * * ] 3 – 6 months [ ] 1+ - 2 years
[ ] 1 – 3 months [ ] 6 months – 1 year [ ] more than 2 years
3
F. Communication/Client Services
With whom are you required to interact in doing your job? (use titles) Indicate purpose of contact
(e.g. networking, counseling, conflict resolution, team consultation, representation). Indicate the
frequency as daily (D), weekly (W), monthly (M), quarterly (Q), annually (A), infrequently (I).
Title of People Contacted How Often Purpose How?
Within D W M Q A I written oral
Executive Chef ** Menu Planning ***
Organization
Restaurant Manager ** Operational updates ***
(i.e. other
staff, Board)
members) Front-of-House Manager ** Menu adjustments ***
Suppliers and Vendors: ** Ordering Supplies ***
Outside Health Inspector: ** Inspection ***
Organization Compliance
Customers: ** Feedback ***
(e.g. Special Request
suppliers,
staff at
other
Agencies,
Gov’t Ministry,
general
public)
4
1.PHYSICAL, MENTAL , SENSORY DEMANDS
Indicate the condition(s) applicable to your job.
DURATION
DEMANDS O F C SPECIFIC EXAMPLES
(Up to (Up to (Over
30%) 80%) 80%)
Minimal Effort – a variety of sitting, *** Standing for long periods
standing, walking
Moderate Effort – some climbing, *** Walking around for rather long
pushing, extensive walking, ladder work, periods
awkward positions (leaning, crouching,
duct work)
Heavy Effort – constant standing and/or *** Lifting and carrying heavy pots,
pans, and trays
walking, moving heavy objects
Lifting (indicate usual weight range)
[ ] under 10 lbs [ ] 10 – 20 lbs
[ ] 20 – 40 lbs
[ * * ] 40 – 60
lbs [ ] over
60 lbs
Is lifting aided by machinery? [ ] Yes
[* * ] No
Fine Motor Movements requiring *** Answering orders
dexterity (e.g. keyboarding, intricate
equipment, repair work)
Intense Concentration/Focus *** Creativity in menu development and
culinary presentations
[ ] Audio [ ] Visual [. ] Mental
[ * * ] Other Sensory Demands (e.g.
tasting, touching, smelling)
Other? (specify)
5
2.MULTIPLE DEMANDS/TIMEFRAMES
Every job has deadlines, priorities and peak volume periods. Identify the extent of time
restrictions, multiple demands and/or conflicting deadlines, priorities inherent in your job.
Deadlines – my schedule of work has deadlines that are:
[ ] Patterned and achievable [ ] Irregular or shifting but achievable
[* * ] Often conflicting but I can resolve them
[ ] Often conflicting and must be resolved by a higher authority
[ ] Emergencies frequently must be accommodated in workflow
[ ] If deadlines are not met, there are serious consequences
Volume and Pace – the pace and volume of my work is:
[ ] Even and patterned [ * * ] Peaks and valleys but achievable
[ ] Excessive volumes imposed and conflicts in priorities are resolved by a higher authority
[ ] Self-controlled pace [ ] Pace is set by others
Work Cycle
[ ] Per task [ ] Daily [ * * ] Weekly [ ] Monthly [ ] Quarterly
I. LEADERSHIP
Indicate the type of leadership or supervision/direction you exercise, if applicable.
List what jobs or groups of staff you lead/supervise/manage/direct.
[ ] Assign and check work of others doing work similar to yours.
[* * ] Provide technical or functional guidance to other staff.
[ ] Act as group leader to others in peer group, committee, or team (no disciplinary authority).
[ ] Other (please specify)
6
J. Impact of Errors
Describe examples of typical major errors that could reasonably occur in your major activities even
with due care. Indicate the likely consequence(s) (e.g. waste, delays, time lost, money lost, injury,
damage, effect on people, impaired service).
These could include misreading recipes which could result in overstocking or poorly seasoned food using
inconsistent inventory management techniques and occasionally failing to follow food safety procedures to the
point where health standards are jeopardized. Errors in order fulfillment or confusion could result from
communication breakdowns and timing irregularities in food preparation could impair service flow. Food quality
may be impacted by delays caused by equipment failures or maintenance errors. These minor mistakes serve
as a reminder of the importance of exacting attention to detail clear communication and quick problem-solving
in order to maintain kitchen standards and regularly provide outstanding dining experiences.
K. Resource Management
Identify the level of responsibility, if any, for managing the economic use of organization assets
involving finances, information, physical facilities and/or equipment/materials.
Financial – state any financial responsibilities (and amounts) your job involves (e.g. budget, petty
cash, handling valuables, etc.)
[ ] Submit claims
[ ] Maintain petty cash
[ ] Process financial records, purchase orders, cheques, service contracts
[ ] Prepare financial forecasts and variance reports
[ * * ] Authorize receipt of delivered materials/inventory or services rendered
Value $ 500-650
[**] Prepare and manage budget of [ ] work unit [ ] dept. [ ] division
Value. $
Equipment – with respect to any tools, equipment, instruments or machinery are you required to:
[ ] Clean [ ] Planning Needs
[ ] Maintain [ ] Budgeting [ ] Control Usage
[ ] Adjust [ **] Recommend Purchases [* * ] Maintaining Inventory
[ ] Service [ ] Repair
[ ] Other Specify:
Typical Value of Equipment for which you are responsible: $
Physical Facilities – with respect to buildings, grounds, and facilities, are you required to:
[ ] Clean [ ] Planning Needs [ ] Authorize Expenditures
[ ] Maintain [ ] Budgeting [ ] Reporting Cost Variances
[ ] Adjust [ ] Space Management [ ] Investigate New Technology
[* *] Service [ ] Negotiate Leases/Contracts [ ] Control Usage
7
[* *] Repair [ ] Authorize Renovations [ ] Develop/Design Blueprints
[ * * ] Recommend Purchases
Typical Value of Physical Facilities for which you are responsible: $
Information
[ ] Maintain accurate office records, files
[ ] Operate standard or preprogrammed computer applications
[ ] Define User Specifications
[* * ] Planning Needs - for some training and
orientation
[ ] Budgeting
[ ] Records Management (Storage and Retrieval)
[ ] Policy and Procedures Development
[ ] Oversee Policy and Procedures Implementation
[ ] Recommend Purchases
[ ] Authorize Expenditures
Human Resources – are you responsible for managing any of the
following: [ ] Forecasting turnover [ ] Hiring
[ ] Staff counseling/mentoring
[ ] Determining salaries [ ] Staff terminations/layoffs
[ ] Staff discipline [ ] Scheduling
[ ] Setting work priorities [ ] Staff performance appraisals
[ ] Team building
[ ] Conflict resolution [ ] Skills Development
L. Operating Environment/Hazards
1. Identify any unpleasant, disagreeable, or hazardous conditions (imposed or natural)
occurring in your work environment and/or work activities to which you are exposed.
(Key)
O – Occasional – means once in a while on a daily basis or several times daily but not
everyday.
F – Frequent – means often for a period of time such as several times daily almost everyday
C – Continuous – means with the exception of breaks and meals the activity is continuous
usually everyday.
O F C O F C
Steam **** Verbal Abuse ****
Dirt **** Violence ****
Oil **** Injury ****
Dangerous Chemicals **** Dangerous Equipment ****
Temperature Extremes **** Infection ****
Inclement Weather **** Business Travel ****
8
Noise **** Other – specify
Noxious Odours **** Other – specify
9
3. Please describe the place(s) in which you typically perform your job duties. Indicate the number of
hours per week you would spend there (e.g. kitchen, office, outside at worksite, etc.). 35 hours per
week in the office.
The kitchen is normally the main location where my job duties are carried out. This comprises workspaces for
preparing food, cooking stations and other kitchen areas where culinary operations are carried out. A
substantial amount of my workweek—roughly 35 to 40 hours—is spent in the kitchen supervising food
production liaising with kitchen personnel and guaranteeing the caliber and uniformity of dishes. To handle
administrative duties like menu planning inventory control and correspondence with suppliers and management
I might also occasionally spend hours in office spaces. Because of the integration of the kitchen and office
spaces, I am able to efficiently oversee kitchen operations and complete role-specific administrative duties .
3. Do you have to take certain precautions or wear protective clothing to avoid a work
injury? No [ ] Yes [ * * * ] please specify.
Heat protection: To avoid burns wearing oven mitts or heat-resistant gloves when handling hot pots pans and
trays.
M. Have We Missed Anything?
This section is for areas of your job/work that you believe have not been covered by the
preceding questions/sections:
Apart from the previously mentioned primary duties, my Sous Chefs role also includes important aspects like
creating and innovating menus, guaranteeing regular food quality and managing kitchen staff by providing
efficient guidance and oversight. Keeping strict health and safety standards organizing catering events and
interacting with customers to fulfill special requests and get feedback are all essential components of the job. A
sous chef is a multifaceted member of the culinary team who uses inventiveness and painstaking attention to
detail to create memorable dining experiences and maintain the kitchens overall efficiency and reputation .
1
0
