Work Term: Permanent Work Language: English Hours: 30 to 35 hours per week Education: Secondary (high) school graduation certificate Experience: 1 year to less than 2 years Work site workplace Wet/damp Hot Work setting Restaurant Ranks of chefs Sous-chef Tasks Estimate amount and costs of supplies and food items Maintain records of food costs, consumption, sales and inventory Analyze operating costs and other data Instruct cooks in preparation, cooking, garnishing and presentation of food Supervise cooks and other kitchen staff Prepare and cook meals or specialty foods Recruit and hire staff Train staff in preparation, cooking and handling of food Supervision 3-4 people Food specialties Cereals, grains and pulses Eggs and dairy Fish and seafood Meat, poultry and game Stocks, soups and sauces Vegetables, fruits,



nuts and mushrooms Security and safety Criminal record check Transportation/travel information Valid driver''s licence Work conditions and physical capabilities Fast-paced environment Work under pressure Physically demanding Attention to detail Standing for extended periods Weight handling Between 45 and 60 kg (100-132 lbs) Personal suitability Leadership Flexibility Employment terms options Early morning Evening Employment terms options Shift Morning Day Weekend Support for newcomers and refugees Recruits newcomers and/or refugees who were displaced by a conflict or a natural disaster (for example: Ukraine, Afghanistan, etc.) Supports newcomers and/or refugees with foreign credential recognition

📌 sous-chef (Beechville)
🏢 HARVEST Clean Eats (Bayers Lake)
📍 Beechville