Sous-chef

• Education: College/CEGEP
• Experience: 2 years to less than 3 years

Work setting

• Restaurant
• Hotel, motel, resort
• Bakery

Tasks

• Demonstrate new cooking techniques and new equipment to cooking staff
• 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 meals or specialty foods
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• Train staff in preparation, cooking and handling of food

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Attention to detail
• Combination of sitting, standing, walking

Own tools/equipment

• Uniform

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Initiative
• Organized

Health benefits

• Disability benefits
• Health care plan

Financial benefits

• Group insurance benefits

Other benefits

• Free parking available
• Learning/training paid by employer
• Parking available
• Wellness program
• Work Term: Seasonal
• Work Language: French
• Hours: 40 hours per week