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Job Details

Sushi Chef

Posted on Oct 02, 2020 by Quality Inn & Conference Centre

  • Location Red Deer, AB
  • Earnings $17.00 to $23.00 hourly (to be negotiated)
  • Work Hours 35 to 44 hours per week
  • Position Permanent Full Time
  • Vacancies 1  Vacancy
  • Closing Date Nov 14, 2020
Job Requirements

Employer

Quality Inn & Conference Centre

Languages

English

Education

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

Credentials (certificates, licences, memberships, courses, etc.)

Workplace Hazardous Materials Information System (WHMIS) Certificate

Cuisine Specialties

  • Canadian
  • Japanese cuisine
  • Korean
  • Gluten-free

Experience

1 year to less than 2 years

Additional Skills

  • Prepare dishes for customers with food allergies or intolerances
  • Prepare and cook food on a regular basis, or for special guests or functions
  • Prepare and cook meals or specialty foods

Work Setting

  • Restaurant
  • Hotel, motel, resort

Security and Safety

  • Bondable
  • Criminal record check

Transportation/Travel Information

Own transportation

Work Conditions and Physical Capabilities

  • Attention to detail
  • Standing for extended periods

Work Location Information

Urban area

Ranks of Chefs

Sushi chef

Chefs and Specialist Chefs Specific Skills

Prepare and cook complete meals and specialty foods for events such as banquets

Personal Suitability

  • Effective interpersonal skills
  • Flexibility
  • Team player
  • 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 14, 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 Sushi 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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