Sous-chef

• Work Term: Permanent
• Work Language: English
• Hours: 30 to 35 hours per week
• Education: Secondary (high) school graduation certificate
• Experience: 1 year to less than 2 years

Work site environment

• Wet/damp
• Hot

Work setting

• Restaurant

Ranks of chefs

• Sous-chef

Tasks

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff
• Prepare and cook meals or specialty foods
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food

Supervision

• 3-4 people

Food specialties

• Cereals, grains and pulses
• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Security and safety

• Criminal record check

Transportation/travel information

• Valid driver's licence

Work conditions and physical capabilities

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

Weight handling

• Between 45 and 60 kg (100-132 lbs)

Personal suitability

• Leadership
• Flexibility

Employment terms options

• Early morning
• Evening

Employment terms options

• Shift
• Morning
• Day
• Weekend

Support for newcomers and refugees

• Recruits newcomers and/or refugees who were displaced by a conflict or a natural disaster (for example: Ukraine, Afghanistan, etc.)
• Supports newcomers and/or refugees with foreign credential recognition