Work Term: Permanent Work Language: French Hours: 40 hours per week Education: Other trades certificate or diploma Experience: 5 years or more Cooking and related culinary arts, general Work setting Restaurant Hotel, motel, resort Ranks of chefs Sous-chef Tasks 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 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 Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Train staff in preparation, cooking and handling of food Supervision 5-10 people Certificates, licences, memberships, and courses Cook Trade Certification Cuisine specialties French Canadian Italian cuisine European International Gluten-free Vegan Food specialties Fish and seafood Meat, poultry and game Stocks,



soups and sauces Vegetables, fruits, nuts and mushrooms Transportation/travel information Public transportation is not available Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Handling heavy loads Physically demanding Attention to detail Standing for extended periods Own tools/equipment Equipment Personal suitability Leadership Dependability Organized Reliability Team player Screening questions Are you available to start on the date listed in the job posting? Do you have experience working in this field? Do you have the required certifications listed in the job posting? Employment terms options Evening Shift Flexible hours Employment terms options Day Weekend Financial advantages Bonus Gratuities Other benefits Free parking available On-site amenities On-site recreation and activities Other benefits Parking available

📌 executive sous-chef (Saint-Ferdinand)
🏢 Manoir du lac William
📍 Saint-Ferdinand