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.