sous-chef
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Education:
Secondary (high) school graduation certificate. or equivalent experience.
Work site environment:
Wet/damp. Noisy. Odours. Hot. Cold/refrigerated.
Work setting:
Restaurant. Urban area. Bar.
Ranks of chefs:
Sous-chef.
Tasks:
- Demonstrate new cooking techniques and new equipment to cooking staff.
- Instruct cooks in preparation, cooking, garnishing and presentation of food.
- Prepare and cook complete meals and specialty foods for events such as banquets.
- 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.
- Prepare dishes for customers with food allergies or intolerances.
- Train staff in preparation, cooking and handling of food.
- Leading/instructing individuals.
Supervision:
1 to 2 people.
Work conditions and physical capabilities:
Fast-paced environment. Work under pressure. Physically demanding. Attention to detail. Standing for extended periods. Bending, crouching, kneeling.
Personal suitability:
- Leadership.
- Dependability.
- Efficient interpersonal skills.
- Excellent oral communication.
- Flexibility.
- Organized.
- Reliability.
- Team player.
Screening questions:
- Are you available for shift or on-call work?.
- 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)?.
Experience:
1 year to less than 2 years.
Employment terms options:
Night.
Other benefits:
Other benefits.