Sous-chef

• Experience: 3 years to less than 5 years
• Wet/damp
• Hot
• Cold/refrigerated

• Work Term: Seasonal
• Work Language: English
• Hours: 40 to 44 hours per week
• Education: No degree, certificate or diploma
• Experience: 3 years to less than 5 years

Work site environment

• Outdoors
• Wet/damp
• Noisy
• Hot
• Cold/refrigerated
• Non-smoking

Work setting

• Staff accommodation available
• Staff accommodation provided
• Room and board provided
• Rural area
• Remote location
• Willing to relocate
• Camp
• Catering firm

Ranks of chefs

• Sous-chef

Tasks

• Estimate labour costs
• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• Demonstrate new cooking techn...