Sous-chef.

Language: English Education: College, CEGEP, or other non-university certificate or diploma from a program of 1 year to 2 years Experience: 2 years to less than 3 years On-site: Work must be completed at the physical location. There is no option to work remotely. Work site environment: Hot Work setting: Restaurant Ranks of chefs: Sous-chef Responsibilities (Tasks) Prepare and cook food on a regular basis, or for special guests or functions; Requisition food and kitchen supplies; Plan menus and ensure food meets quality standards; Train staff in preparation, cooking, and handling of food; Ensure health and safety regulations are followed; Clean and maintain the workspace.