working sous-chef

Overview

Languages

English

Education

• Other trades certificate or diploma

Experience

3 years to less than 5 years

On site

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

Work site environment

• Noisy
• Odours
• Hot
• Cold/refrigerated
• Non-smoking

Work setting

• Restaurant
• Bistro
• Café
• Bakery

Ranks of chefs

• Garde-manger chef

Responsibilities

Tasks

• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• Prepare and cook complete meals and specialty foods for events such as banquets
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Prepare dishes for customers with food allergies or intolerances

Credentials

Certificates, licences, memberships, and courses

• Cook Trade Certification
• Safe Food Handling certificate
• Food Safety Certificate

Experience and specialization

Cuisine specialties

• French
• German cuisine
• Hungarian
• European
• International
• Spanish
• Gluten-free
• Halal
• Vegan

Food specialties

• Bakery goods and desserts
• Cold kitchen
• Eggs and dairy
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Additional information

Security and safety

• Criminal record check

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Standing for extended periods
• Bending, crouching, kneeling

Benefits

Health benefits

• Dental plan
• Disability benefits
• Health care plan
• Paramedical services coverage
• Vision care benefits

Financial benefits

• Gratuities

Other benefits

• Free parking available
• Travel insurance
• Wellness program