Executive sous-chef
- Durée de l'emploi: Saisonnier
- Langue de travail: Français
- Heures de travail: 40 hours per week
- Education:
- Expérience:
Education
- Other trades certificate or diploma
- or equivalent experience
Work site environment
- Noisy
- Odours
- Hot
- Cold/refrigerated
Work setting
- Formal dining room
- Room and board provided
- Hotel, motel, resort
Ranks of chefs
- Sous-chef
Tasks
- Prepare and cook complete meals and specialty foods for events such as banquets
- Supervise cooks and other kitchen staff
- 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
Supervision
- 3-4 people
Certificates, licences, memberships, and courses
- Cook Trade Certification
- Safe Food Handling certificate
- Workplace Hazardous Materials Information System (WHMIS) Certificate
Cuisine specialties
- French
- Canadian
- Gluten-free
- Vegan
Food specialties
- Fish and seafood
- Meat, poultry and game
- Stocks, soups and sauces
- Vegetables, fruits, nuts and mushrooms
Security and safety
- Criminal record check
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Handling heavy loads
- Attention to detail
- Standing for extended periods
Personal suitability
- Leadership
- Dependability
- Efficient interpersonal skills
- Excellent oral communication
- Initiative
- Organized
- Reliability
- Team player
Experience
- 5 years or more
Health benefits
- Dental plan
- Disability benefits
- Health care plan
- Paramedical services coverage
- Vision care benefits
Financial benefits
- Life insurance
- Registered Retirement Savings Plan (RRSP)
Other benefits
- Free parking available
- On-site housing options
- Travel insurance
- Wellness program
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