SOUS CHEF Cuisinier (h/f)

Overview

Languages
English or French
Education
~ Secondary (high) school graduation certificate

Experience
5 years or more
On site
Work must be completed at the physical location. There is no option to work remotely.
Work site environment
Noisy
Hot
Work setting
Staff accommodation available
Restaurant
Rural area
Bar
Resort
Hotel, motel, resort
Ranks of chefs
~ Head 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
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
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Leading/instructing individuals
Manage kitchen operations
Supervision

• 3-4 people
• 5-10 people

Credentials
Certificates, licences, memberships, and courses
~ Safe Food Handling certificate

Experience and specialization
Cuisine specialties
Canadian
Italian cuisine
Food specialties
Meat, poultry and game
Stocks, soups and sauces
Area of work experience
~ Manager

Additional information
Transportation/travel information
Own transportation
Public transportation is not available
Work conditions and physical capabilities
Fast-paced environment
Work under pressure
Handling heavy loads
Physically demanding
Standing for extended periods
Own tools/equipment
~ Uniform

Personal suitability
Leadership
Dependability
Efficient interpersonal skills
Excellent oral communication
Flexibility
Initiative
Organized
Reliability
Team player
Benefits
Other benefits
Free parking available
Learning/training paid by employer
On-site housing options
On-site recreation and activities