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Job Details

Sous-Chef

Posted on Aug 07, 2020 by Earls Restaurant (Grande Prairie) Ltd.

  • Location Grande Prairie, AB
  • Earnings $18.50 to $19.50 hourly (to be negotiated)
  • Work Hours 35 to 40 hours per week
  • Position Permanent Full Time
  • Vacancies 5  Vacancies
  • Closing Date Nov 06, 2020
Job Requirements

Employer

Earls Restaurant (Grande Prairie) Ltd.

Languages

English

Education

  • Secondary (high) school graduation certificate
  • or equivalent experience

Experience

2 years to less than 3 years

Additional Skills

  • Train staff in preparation, cooking and handling of food
  • Maintain records of food costs, consumption, sales and inventory
  • Prepare dishes for customers with food allergies or intolerances
  • Requisition food and kitchen supplies
  • Prepare and cook food on a regular basis, or for special guests or functions
  • Prepare and cook meals or specialty foods

Work Setting

  • Restaurant
  • Bar

Work Conditions and Physical Capabilities

  • Fast-paced environment
  • Work under pressure
  • Physically demanding
  • Attention to detail
  • Standing for extended periods

Work Location Information

  • Staff accommodation available
  • Urban area

Ranks of Chefs

Sous-chef

Sous-Chefs Specific Skills

Supervise activities of specialist chefs, chefs, cooks and other kitchen workers

Personal Suitability

  • Initiative
  • Effective interpersonal skills
  • Flexibility
  • Team player
  • Excellent oral communication
  • Dependability
  • Reliability
  • Organized

How to Apply

Anyone who can legally work in Canada can apply for this job. If you are not currently authorized to work in Canada, the employer will not consider your job application.

Advertised Until

Nov 06, 2020

Important notice: This job posting has been provided by an external employer.The Government of Alberta and the Government of Canada are not responsible for the accuracy, authenticity or reliability of the content.

Interest Codes
The Sous-Chef is part of the following larger National Occupational Classification (NOC).
Executive Chefs
DIRECTIVE

Interest in supervising` the activities of sous-chefs, specialist chefs, chefs and cooks; and in recruiting and hiring staff

METHODICAL

Interest in co-ordinating information to ensure food meets quality standards; may prepare and cook food on a regular basis or for special guests or functions

INNOVATIVE

Interest in planning menus

Reading Interest Codes
A Quick Guide

The interest code helps you figure out if you’d like to work in a particular occupation. 
It’s based on the Canadian Work Preference Inventory (CWPI), which measures 5 occupational interests: Directive, Innovative, Methodical, Objective and Social.

Each set of 3 interest codes is listed in order of importance.

A code in capital letters means it’s a strong fit for the occupation.

A code in all lowercase letters means the fit is weaker.

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