Executive sous-chef
- Education: Registered Apprenticeship certificate
- Experience: 2 years to less than 3 years
Work setting
Formal dining roomRestaurantCafeteriaRanks of chefs
Sous-chefTasks
Demonstrate new cooking techniques and new equipment to cooking staffCreate new recipesInstruct cooks in preparation, cooking, garnishing and presentation of foodPrepare and cook complete meals and specialty foods for events such as banquetsPrepare and cook food on a regular basis, or for special guests or functionsPrepare and cook meals or specialty foodsRequisition food and kitchen suppliesArrange for equipment purchases and repairsConsult with clients regarding weddings, banquets and specialty functionsPlan and direct food preparation and cooking activities of several restaurantsPlan menus and ensure food meets quality standardsTrain staff in preparation, cooking and handling of foodSupervision
1 to 2 people3-4 peopleCertificates, licences, memberships, and courses
Cook Trade CertificationPersonal suitability
LeadershipDependabilityEfficient interpersonal skillsInitiativeOrganizedReliabilityTeam playerScreening questions
Are you currently legally able to work in Canada?Do you currently reside in proximity to the advertised location?Do you have previous experience in this field of employment?Financial benefits
BonusMileage paidRegistered Retirement Savings Plan (RRSP)Other benefits
Parking available Work Term: Permanent Work Language: French Hours: 37.5 hours per week
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