sous-chef

Overview

Languages

English

Education

• Other trades certificate or diploma
• or equivalent experience

Experience

5 years or more

On site

Work must be completed at the physical location. There is no option to work remotely.

Work setting

• Rural area
• Resort

Ranks of chefs

• Head chef
• Sous-chef

Responsibilities

Tasks

• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff
• Requisition food and kitchen supplies
• Train staff in preparation, cooking and handling of food

Supervision

• 1 to 2 people

Credentials

Certificates, licences, memberships, and courses 

• Cook Trade Certification
• Safe Food Handling certificate
• Cook Red Seal Certificate

Experience and specialization

Cuisine specialties

• Vegetarian

Food specialties

• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Additional information

Security and safety

• Criminal record check

Transportation/travel information

• Own transportation
• Own vehicle
• Valid driver's licence
• Public transportation is not available

Work conditions and physical capabilities

• Attention to detail
• Standing for extended periods

Own tools/equipment

• Tools
• Uniform

Personal suitability

• Leadership
• Organized
• Team player

Benefits

Financial benefits

• As per collective agreement