Second Chef

Education: Other trades certificate or diploma
- Experience: 2 years to less than 3 years
- or equivalent experience
**Tasks**:

- Demonstrate new cooking techniques and new equipment to cooking staff
- Create new recipes
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- Prepare and cook complete meals and specialty foods for events such as banquets
- Supervise cooks and other kitchen staff
- 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
- Arrange for equipment purchases and repairs
- Estimate food requirements and food and labour costs
- Plan menus and ensure food meets quality standards
- Prepare dishes for customers with food allergies or intolerances
- Recruit and hire staff
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
**Work conditions and physical capabilities**:

- Fast-paced environment
- Work under pressure
- Attention to detail
- Standing for extended periods
**Personal suitability**:

- Efficient interpersonal skills
- Excellent oral communication
- Flexibility
- Organized
- Reliability
- Team player
**Green job**:

- Involves supporting green economy sectors
**Financial benefits**:

- Bonus
- Gratuities
- Stocks/shares
**Other benefits**:

- Free parking available
- Learning/training paid by employer
- On-site housing options
- Paid time off (volunteering or personal days)
- Team building opportunities
- Work Term: Permanent
- Work Language: French
- Hours: 30 to 40 hours per week