Sous-chef

• Education: No degree, certificate or diploma
• Experience: 5 years or more

Work setting

• Hotel, motel, resort

Tasks

• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• 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
• Prepare dishes for customers with food allergies or intolerances
• Leading/instructing individuals

Work conditions and physical capabilities

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

Personal suitability

• Dependability
• Efficient interpersonal skills
• Organized
• Reliability
• Team player

Employment terms options

• Early morning
• Evening
• Morning

Employment terms options

• Night
• Day
• Weekend

Health benefits

• Health care plan

Other benefits

• Other benefits
• Work Term: Permanent
• Work Language: English
• Hours: 32 to 44 hours per week