Education: Secondary (high) school graduation certificate. Work setting: Staff accommodation available. Restaurant. Remote location. Resort. Ranks of chefs: Sous-chef. Tasks: Maintain records of food costs, consumption, sales and inventory. 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. 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. Train staff in preparation, cooking and handling of food. Supervision: 1 to 2 people. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Attention to detail. Combination of sitting, standing, walking. Personal suitability: Dependability. Efficient interpersonal skills. Excellent oral communication. Initiative. Organized. Reliability. Team player. Screening questions: Are you available to start on the date listed in the job posting?. Do you meet the language requirements listed in the job posting for the position (English or French)?. Employment terms options: Evening. Flexible hours. Morning. Experience: 5 years or more. Employment terms options: Day. Weekend. Health benefits: Dental plan. Health care plan. Vision care benefits. Other benefits: Other benefits. Wellness program.