sous-chef
Education:
No degree, certificate or diploma.
Work setting:
- Restaurant.
- Casino.
Tasks:
- Maintain records of food costs, consumption, sales and inventory.
- Demonstrate new cooking techniques and new equipment to cooking staff.
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
- Instruct cooks in preparation, cooking, garnishing and presentation of food.
- Requisition food and kitchen supplies.
- Recruit and hire staff.
- Train staff in preparation, cooking and handling of food.
- Leading/instructing individuals.
Work conditions and physical capabilities:
- Fast-paced environment.
- Physically demanding.
- Standing for extended periods.
Personal suitability:
- Leadership.
- Excellent oral communication.
- Organized.
- Reliability.
Experience:
1 year to less than 2 years.
Health benefits:
- Dental plan.
- Health care plan.
- Vision care benefits.
Other benefits:
- Parking available.
- Wellness program.