Executive sous - chef

Tasks

• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• 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
• Plan menus and ensure food meets quality standards
• Train staff in preparation, cooking and handling of food

• Certificates, licences, memberships, and courses

• Cook Trade Certification

Cuisine specialties

• French

Food specialties

• Meat, poultry and game

Screening questions

• Are you authorized to work in Canada?
• Do you have experience working in this field?
• Do you have the required certifications listed in the job posting?
• Do you live near the job location?
• Do you meet the language requirements listed in the job posting for the position (English or French)?

Employment terms options

• Evening

Employment terms options

• Flexible hours
• Morning
• Day
• Weekend
• Work Term: Permanent
• Work Language: English or French
• Hours: 40 hours per week