Second chef

• Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
• Experience: 1 year to less than 2 years
• or equivalent experience

Ranks of chefs

• Sous-chef

Tasks

• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Plan menus and ensure food meets quality standards
• Train staff in preparation, cooking and handling of food

Work conditions and physical capabilities

• Work under pressure

Personal suitability

• Dependability
• Organized
• Reliability
• Team player

Financial benefits

• Bonus
• Gratuities
• Group insurance benefits

Other benefits

• Other benefits
• Work Term: Permanent
• Work Language: English or French
• Hours: 30 to 40 hours per week