Work must be completed at the physical location. There is no option to work remotely.
Work site workplace
- Wet/damp
- Hot
Work setting
- Restaurant
Ranks of chefs
- Sous-chef
Responsibilities
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
Experience and specialization
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
Additional information
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