Sous-chef

• Education: Secondary (high) school graduation certificate
• Experience: 1 year to less than 2 years
• or equivalent experience

Tasks

• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• 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

Government programs

• Recognized employer

Support for newcomers and refugees

• Supports newcomers and/or refugees with foreign credential recognition

Support for youths

• Provides awareness training to employees to create a welcoming work environment for youth
• Work Term: Permanent
• Work Language: English
• Hours: 35 hours per week