Sous-Chef

Employer

Pomeroy Kananaskis Mountain Lodge

Languages

English

Education

Secondary (high) school graduation certificate

Work setting

• Staff accommodation available
• Restaurant
• Remote location
• Hotel, motel, resort

Ranks of chefs

Sous-chef

Tasks

• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as banquets
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food
• Order supplies and equipment

Supervision

Staff in various areas of responsibility

Certificates, licences, memberships, and courses 

Cook Trade Certification

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Physically demanding
• Attention to detail
• Standing for extended periods
• Repetitive tasks

Personal suitability

• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

Government programs

Recognized employer

Experience

5 years or more

Health benefits

• Dental plan
• Health care plan

Financial benefits

Gratuities

Other benefits

• On-site amenities
• On-site housing options
• Other benefits
• Wellness program