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
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