Sous-Chef
Posted on Nov 30, 2020 by The International Grill Inc
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Location Didsbury, AB
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Earnings $18.50 hourly
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Work Hours 40 hours per week
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Position Permanent Full Time
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Vacancies 1 Vacancy
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Closing Date Jan 28, 2021
Employer
The International Grill Inc
Languages
English
Education
Secondary (high) school graduation certificate
Cuisine Specialties
International
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
- Analyze operating costs and other data
- 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
Work Conditions and Physical Capabilities
- Fast-paced environment
- Work under pressure
- Handling heavy loads
- Physically demanding
- Attention to detail
- Combination of sitting, standing, walking
- Standing for extended periods
- Bending, crouching, kneeling
- Tight deadlines
Ability to Supervise
3-4 people
Ranks of Chefs
Sous-chef
Food Specialties
- Vegetables, fruits, nuts and mushrooms
- Stocks, soups and sauces
- Meat, poultry and game
- Fish and seafood
- Cold kitchen
Sous-Chefs Specific Skills
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
- Demonstrate new cooking techniques and new equipment to cooking staff
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.
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.
- DIRECTIVE
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Interest in supervising` the activities of sous-chefs, specialist chefs, chefs and cooks; and in recruiting and hiring staff
- METHODICAL
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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
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Interest in planning menus
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.