Education: College/CEGEP. Work setting: Restaurant. Ranks of chefs: Sous-chef. Tasks: Maintain records of food costs, consumption, sales and inventory. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Instruct cooks in preparation, cooking, garnishing and presentation of food. Supervise cooks and other kitchen staff. Prepare and cook meals or specialty foods. Plan menus and ensure food meets quality standards. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Screening questions: Are you available for shift or on-call work?. Do you have experience working in this field?. Employment terms options: Shift. Experience: 3 years to less than 5 years. Other benefits: Other benefits.