sous-chef

Overview

Languages

English

Education

• Other trades certificate or diploma
• or equivalent experience

Experience

2 years to less than 3 years

On site

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

Work setting

• Cafeteria

Ranks of chefs

• Sous-chef

Responsibilities

Tasks

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• Maintain records of food costs, consumption, sales and inventory
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Plan menus and ensure food meets quality standards
• Train staff in preparation, cooking and handling of food

Supervision

• 3-4 people

Credentials

Certificates, licences, memberships, and courses 

• Workplace Hazardous Materials Information System (WHMIS) Certificate
• Food Safety Certificate

Additional information

Security and safety

• Criminal record check

Transportation/travel information

• Own transportation

Work conditions and physical capabilities

• Fast-paced environment

Personal suitability

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