Sous-chef

• Work Term: Permanent
• Work Language: English
• Hours: 40 hours per week
• Education: Secondary (high) school graduation certificate
• Experience: 2 years to less than 3 years

Work site environment

• Odours

Work setting

• Restaurant
• Urban area

Ranks of chefs

• Sous-chef

Tasks

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as banquets
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• Train staff in preparation, cooking and handling of food

Supervision

• 5-10 people

Certificates, licences, memberships, and courses 

• Cook Trade Certification
• Safe Food Handling certificate

Cuisine specialties

• Canadian
• Mexican

Transportation/travel information

• Public transportation is available

Work conditions and physical capabilities

• Fast-paced environment
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

Employment terms options

• Evening
• Shift

Employment terms options

• Morning
• Day
• Weekend

Other benefits

• Other benefits