Sous-chef

• Education: Other trades certificate or diploma
• Experience: 2 years to less than 3 years
• Cooking and related culinary arts, general
• Culinary arts/chef training
• or equivalent experience

Work setting

• Cafeteria
• School or educational institution/establishment

Ranks of chefs

• Sous-chef

Tasks

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise cooks and other kitchen staff
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food

Personal suitability

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

Screening questions

• Are you available to start on the date listed in the job posting?
• Do you have experience working in this field?
• Do you meet the language requirements listed in the job posting for the position (English or French)?

Government programs

• Recognized employer

Health benefits

• Dental plan
• Disability benefits
• Health care plan
• Vision care benefits

Financial benefits

• Registered Retirement Savings Plan (RRSP)
• Work Term: Temporary
• Work Language: English
• Hours: 40 hours per week