Overview

Languages

English

Education

- Secondary (high) school graduation certificate

Experience

1 year to less than 2 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Work site environment

- 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

- Rapid-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

📌 sous-chef (Beechville)
🏢 HARVEST Clean Eats (Bayers Lake) This link will open in a new window
📍 Beechville