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Sous-Chef
Employer
Sauce Modern Caribbean CuisineDate Posted
January 31, 2025Languages
English-
Location Edmonton, AB
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Earnings $20.00 to $23.00 hourly (to be negotiated)
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Work Hours 20 to 35 hours per week
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Position Permanent Part Time Leading to Full Time
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Vacancies 1  Vacancy
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Closing Date Feb 14, 2025
Employer
Sauce Modern Caribbean Cuisine
Languages
English
Education
Secondary (high) school graduation certificate
Work setting
- Formal dining room
- Restaurant
- Bar
Ranks of chefs
Sous-chef
Tasks
- Maintain records of food costs, consumption, sales and inventory
- Analyze operating costs and other data
- Prepare and cook food on a regular basis, or for special guests or functions
- Prepare and cook meals or specialty foods
- Plan menus and ensure food meets quality standards
- Prepare dishes for customers with food allergies or intolerances
- Train staff in preparation, cooking and handling of food
Certificates, licences, memberships, and courses
- Cook Trade Certification
- Safe Food Handling certificate
- Food Safety Certificate
Cuisine specialties
Caribbean and Latin American cuisine
Food specialties
- Bakery goods and desserts
- Fish and seafood
- Meat, poultry and game
Security and safety
Bondable
Transportation/travel information
- Own transportation
- Own vehicle
- Public transportation is available
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Physically demanding
- Attention to detail
- Combination of sitting, standing, walking
- Standing for extended periods
- Bending, crouching, kneeling
Personal suitability
- Dependability
- Efficient interpersonal skills
- Excellent oral communication
- Flexibility
- Initiative
- Organized
- Reliability
- Team player
Screening questions
- Are you willing to relocate for this position?
- Do you have previous experience in this field of employment?
Experience
2 years to less than 3 years
Other benefits
- Free parking available
- Team building opportunities
Supports for visible minorities
Applies hiring policies that discourage discrimination against members of visible minorities (for example: anonymizing the hiring process, etc.)
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
- 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 for this NOC group 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.
Abilities
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