Experience and Terms Experience: 3 years to less than 5 years
Work Term: Permanent
Work Language: French
Hours: 40 hours per week
Education: College/CEGEP
Work site and setting Work site setting: Hot
Work setting: Restaurant
Hotel, motel, resort
Bakery
Ranks of chefs Sous-chef
Tasks Estimate amount and costs of supplies and food items
Analyze operating costs and other data
Demonstrate new cooking techniques and new equipment to cooking staff
Create new recipes
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
Arrange for equipment purchases and repairs
Consult with clients regarding weddings, banquets and specialty functions
Plan and direct food preparation and cooking activities of several restaurants
Plan menus and ensure food meets quality standards
Prepare dishes for customers with food allergies or intolerances
Recruit and hire staff
Train staff in preparation, cooking and handling of food




Leading/instructing individuals
Supervision 1 to 2 people
Certificates, licences, memberships, and courses Cook Trade Certification
Screening questions Are you authorized to work in Canada?
Do you have experience working in this field?
Do you have the required certifications listed in the job posting?
Employment terms options Evening
Shift
Morning
Day
Weekend
Health benefits Dental plan
Disability benefits
Health care plan
Financial benefits Gratuities
Group insurance benefits
Long term benefits Long-term care insurance
Other Benefits Free parking available
Learning/training paid by employer
On-site housing options
Parking available
Wellness program
Support for youths Participates in a government or community program or initiative that supports youth employment
Offers on-the-job training tailored to youth
Provides awareness training to employees to create a welcoming work environment for youth

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📌 Second chef (Quebec City)
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