executive sous-chef

Education: Registered Apprenticeship certificate. Tasks: Estimate amount and costs of supplies and food items. Create new recipes. Instruct cooks in preparation, cooking, garnishing and presentation of food. Supervise cooks and other kitchen staff. Prepare and cook meals or specialty foods. Requisition food and kitchen supplies. Plan and direct food preparation and cooking activities of several restaurants.

Plan menus and ensure food meets quality standards. Recruit and hire staff. Train staff in preparation, cooking and handling of food. Personal suitability: Dependability. Flexibility. Initiative. Organized. Reliability. Team player. Screening questions: 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: Early morning. Evening. Experience: 2 years to less than 3 years. Employment terms options: Morning. Day. Weekend. Support for youths: Offers on-the-job training tailored to youth.