sous-chef

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years

Experience: 2 years to less than 3 years

or equivalent experience

Work setting

Formal dining room

Staff accommodation available

Restaurant

Rural area

Remote location

Relocation costs not covered by employer

Hotel, motel, resort

Tasks

Demonstrate new cooking techniques and new equipment to cooking staff

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

Prepare and cook meals or specialty foods

Plan and direct food preparation and cooking activities of several restaurants

Prepare dishes for customers with food allergies or intolerances

Certificates, licences, memberships, and courses

Safe Food Handling certificate

Food Safety Certificate

Transportation/travel information

Public transportation is not available

Work conditions and physical capabilities

Fast-paced environment

Tight deadlines

Physically demanding

Attention to detail

Standing for extended periods

Financial benefits

Gratuities

Other benefits

Free parking available

On-site amenities

On-site housing options

On-site recreation and activities

Other benefits

Work Term: Temporary

Work Language: English or French

Hours: 35 to 44 hours per week