second chef

Education:

Other trades certificate or diploma.

Work setting:

Restaurant.

Ranks of chefs:

Sous-chef.

Tasks:

• Supervise cooks and other kitchen staff.
• Prepare and cook meals or specialty foods.
• Plan menus and ensure food meets quality standards.
• Prepare dishes for customers with food allergies or intolerances.
• Train staff in preparation, cooking and handling of food.
• Verify stock availability from current inventories.
• Monitor quality and production levels.
• Inspect to ensure that safe working conditions are maintained.
• Ensure that local health and sanitation regulations are carried out.
• Ship orders.
• Prepare and cook complete meals or individual dishes and foods.
• Coach.
• Motivate staff.

Area of specialization:

• Kitchen.
• Gourmet cooking.

Personal suitability:

• Leadership.
• Efficient interpersonal skills.
• Excellent oral communication.
• Organized.
• Team player.
• Positive attitude.

Screening questions:

• Do you have experience working in this field?.
• Do you meet the language requirements listed in the job posting for the position (English or French)?.

Employment terms options:

• Evening.

Experience:

2 years to less than 3 years.

Employment terms options:

• Day.
• Weekend.

Financial benefits:

• Bonus.
• Gratuities.

Other benefits:

• On-site recreation and activities.
• Other benefits.