Work Term: Permanent Work Language: French Hours: 30 to 40 hours per week Education: Secondary (high) school graduation certificate Experience: 1 year to less than 2 years or equivalent experience Work site environment Wet/damp Noisy Odours Hot Cold/refrigerated Work setting Restaurant Urban area Bar Ranks of chefs Sous-chef Tasks Demonstrate new cooking techniques and new equipment to cooking staff 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 Prepare dishes for customers with food allergies or intolerances Train staff in preparation,



cooking and handling of food Leading/instructing individuals Supervision 1 to 2 people Work conditions and physical capabilities Fast-paced environment Work under pressure Physically demanding Attention to detail Standing for extended periods Bending, crouching, kneeling Personal suitability Leadership Dependability Efficient interpersonal skills Excellent oral communication Flexibility Organized Reliability Team player Screening questions Are you available for shift or on-call work? Do you have experience working in this field? Do you meet the language requirements listed in the job posting for the position (English or French)? Employment terms options Night Other advantages Other benefits

📌 sous-chef (Montreal)
🏢 Pub Saint-Pierre
📍 Montreal