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Job Details

Sous-Chef Posted on Apr 12, 2018 by Fiddle River Restaurant

  • Location Jasper, AB
  • Earnings $20.00 to $25.00 hourly
  • Work Hours 40 hours per week
  • Position Permanent Full Time
  • Vacancies 1 Vacancy
  • Closing Date Apr 26, 2018
Job Requirements

Employer

Fiddle River Restaurant

Languages

English

Education

Other trades certificate or diploma

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

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

Cuisine Specialties

Canadian

Experience

5 years or more

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
  • Physically demanding
  • Attention to detail
  • Standing for extended periods
  • Bending, crouching, kneeling

Ability to Supervise

5-10 people

Work Location Information

Staff accommodation available

Food Specialties

  • Meat, poultry and game
  • Fish and seafood

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.

By e-mail:

pfortin@telus.net

By phone:

780-931-6027

Advertised Until

Apr 26, 2018

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).
Chefs
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.

Learn More

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.

Learn More

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