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 new 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 Benefits

Other perks

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