Overview Languages English
Education Secondary (high) school graduation certificate
Experience 2 years to less than 3 years
On site Work must be completed at the physical location. There is no option to work remotely.
Responsibilities Tasks Maintain records of food costs, consumption, sales and inventory
Demonstrate new cooking techniques and current equipment to cooking staff
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
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
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
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Train staff in preparation, cooking and handling of food
Leading/instructing individuals
Credentials Certificates, licences, memberships, and courses Cook Trade Certification
Additional information Work conditions and physical capabilities Fast-paced environment
Work under pressure
Tight deadlines
Handling heavy loads
Physically demanding
Attention to detail
Combination of sitting, standing, walking
Standing for extended periods
Bending, crouching, kneeling
Personal suitability Leadership
Dependability
Efficient interpersonal skills
Excellent oral communication
Flexibility
Initiative
Organized
Reliability
Team player
Benefits Health benefits Dental plan
Health care plan
Financial benefits Pension plan
Other Advantages Other benefits

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📌 sous-chef (Ontario)
🏢 Friday Harbour Resort
📍 Ontario