Overview

Languages

French

Education

Other trades certificate or diploma Cooking and related culinary arts, general

Experience

5 years or more

On site

Work must be completed at the physical location. There is no option to work remotely.

Work setting

Restaurant Hotel, motel, resort

Ranks of chefs

Sous-chef

Responsibilities

Tasks

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 food on a regular basis, or for special guests or functions Prepare and cook meals or specialty foods Requisition food and kitchen supplies Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Train staff in preparation, cooking and handling of food

Supervision

5-10 people

Credentials

Certificates, licences, memberships, and courses

Cook Trade Certification

Experience and specialization

Cuisine specialties

French Canadian Italian cuisine European International Gluten-free Vegan

Food specialties

Fish and seafood Meat, poultry and game Stocks, soups and sauces Vegetables, fruits, nuts and mushrooms

Additional information

Transportation/travel information

Public transportation is not available

Work conditions and physical capabilities

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

Own tools/equipment

Equipment

Personal suitability

Leadership Dependability Organized Reliability Team player

Benefits

Financial benefits

Bonus Gratuities

Other Benefits

Free parking available On-site amenities On-site recreation and activities Other benefits Parking available