executive sous-chef
Education:
College/CEGEP.
Tasks:
- Demonstrate new cooking techniques and new equipment to cooking staff.
- Instruct cooks in preparation, cooking, garnishing and presentation of food.
- Supervise cooks and other kitchen staff.
- Prepare and cook meals or specialty foods.
- Train staff in preparation, cooking and handling of food.
Supervision:
More than 20 people.
Certificates, licences, memberships, and courses :
Cook Trade Certification.
Work conditions and physical capabilities:
- Fast-paced environment.
- Work under pressure.
- Standing for extended periods.
Personal suitability:
- Dependability.
- Initiative.
- Organized.
- Reliability.
- Team player.
Screening questions:
Do you have experience working in this field?.
Employment terms options:
- Evening.
- Shift.
- Morning.
Experience:
5 years or more.
Employment terms options:
- Day.
- Weekend.
Health benefits:
- Dental plan.
- Disability benefits.
- Health care plan.
- Vision care benefits.
Financial benefits:
- Gratuities.
- Group insurance benefits.
Other benefits:
Free parking available.
Support for youths:
Offers mentorship, coaching and/or networking opportunities for youth.
Support for Indigenous people:
Offers mentorship, coaching and/or networking opportunities for Indigenous workers .
Support for mature workers:
Offers mentorship, coaching and/or networking opportunities for mature workers .
Supports for visible minorities:
Offers mentorship programs that pair members of visible minorities with experienced employees.