Sous-chef

Education

• Secondary (high) school graduation certificate

Work setting

• Restaurant
• Hotel, motel, resort

Ranks of chefs

• Sous-chef

Tasks

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as banquets
• Supervise cooks and other kitchen staff
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Arrange for equipment purchases and repairs
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

Supervision

• 3-4 people

Certificates, licences, memberships, and courses 

• Safe Food Handling certificate

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Standing for extended periods

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

Employment terms options

• Early morning
• Evening

Experience

• 1 year to less than 2 years

Employment terms options

• Morning
• Night
• Day
• Weekend

Health benefits

• Dental plan
• Health care plan
• Vision care benefits

Financial benefits

• Registered Retirement Savings Plan (RRSP)

Other benefits

• Free parking available