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 environment
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 setting
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

📌 Evening Sous Chef (Beechville)
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📍 Beechville