Sous-chef

• Work Term: Seasonal
• Work Language: English
• Hours: 40 to 44 hours per week
• Education: Other trades certificate or diploma
• Experience: 2 years to less than 3 years
• or equivalent experience

Work site environment

• Noisy
• Hot

Work setting

• Restaurant

Tasks

• 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 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
• Prepare dishes for customers with food allergies or intolerances

Certificates, licences, memberships, and courses 

• Cook Trade Certification
• Safe Food Handling certificate
• Food Safety Certificate

Cuisine specialties

• European
• International

Food specialties

• Bakery goods and desserts
• Fish and seafood

Security and safety

• Criminal record check

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Physically demanding
• Attention to detail
• Standing for extended periods

Own tools/equipment

• Uniform

Personal suitability

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

Screening questions

• Are you authorized to work in Canada?
• Do you have experience working in this field?

Employment terms options

• To be determined

Other benefits

• Free parking available
• On-site housing options