Executive sous-chef

• Work Term: Seasonal
• Work Language: French
• Hours: 40 hours per week
• Education: Other trades certificate or diploma
• Experience: 5 years or more
• 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

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