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Job Details

Working Sous-Chef

Employer

WESTCORP PROPERTY MANAGEMENT INC.

Date Posted

October 05, 2021

Languages

English
  • Location Bonnyville, AB
  • Earnings $60,000.00 annually
  • Work Hours 40 to 44 hours per week
  • Position Permanent Full Time
  • Vacancies 1  Vacancy
  • Closing Date Nov 04, 2021
Job Requirements

Employer

WESTCORP PROPERTY MANAGEMENT INC.

Languages

English

Education

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

Cook Categories

  • Cook (general)
  • Line cook

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

  • Workplace Hazardous Materials Information System (WHMIS) Certificate
  • Food Safety Certificate
  • Cook Trade Certification

Cuisine Specialties

  • International
  • Canadian
  • Gluten-free

Experience

2 years to less than 3 years

Additional Skills

  • Train staff in job duties, sanitation and safety procedures
  • Train staff in preparation, cooking and handling of food
  • Prepare budget and cost estimates
  • Maintain records of food costs, consumption, sales and inventory
  • Establish methods to meet work schedules
  • 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
  • Bar
  • Hotel, motel, resort

Workers Supervised

Kitchen and food service helpers

Specific Skills

  • Supervise and co-ordinate activities of staff who prepare and portion food
  • Supervise and check delivery of food trolleys
  • Prepare food order summaries for chef
  • Prepare and submit reports
  • Maintain records of stock, repairs, sales and wastage
  • Inspect kitchens and food service areas
  • Establish work schedules
  • Estimate and order ingredients and supplies
  • Ensure food service and quality control
  • Clean kitchen and work areas
  • Must have knowledge of the establishment's culinary genres
  • Maintain inventory and records of food, supplies and equipment
  • Prepare and cook complete meals or individual dishes and foods
  • Plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies

Security and Safety

Criminal record check

Work Conditions and Physical Capabilities

  • Fast-paced environment
  • Work under pressure
  • Repetitive tasks
  • Handling heavy loads
  • Attention to detail
  • Standing for extended periods
  • Bending, crouching, kneeling
  • Tight deadlines

Ability to Supervise

  • Working groups
  • 16-20 people

Work Location Information

Staff accommodation available

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

Chefs and Specialist Chefs Specific Skills

  • Create new recipes
  • Prepare and cook complete meals and specialty foods for events such as banquets
  • Instruct cooks in preparation, cooking, garnishing and presentation of food
  • Supervise cooks and other kitchen staff

Executive Chefs Specific Skills

  • Recruit and hire staff
  • Plan and direct food preparation and cooking activities of several restaurants
  • Plan menus and ensure food meets quality standards
  • Estimate food requirements and food and labour costs
  • Supervise activities of sous-chefs, specialist chefs, chefs and cooks
  • Arrange for equipment purchases and repairs

Personal Suitability

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

Benefits

  • Dental Benefits
  • Group Insurance Benefits
  • Life Insurance Benefits
  • Vision Care Benefits
  • Other Benefits

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.

In Person:

5011-66 Street
Bonnyville, Alberta T9N2L9
Between 08:30 AM and 04:30 PM

Advertised Until

Nov 04, 2021

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 Working 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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