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Education: Secondary (high) school graduation certificate
Experience: 1 year to less than 2 years

Work site environment

Noisy
Odours

Work setting

Restaurant

Ranks of chefs

Sous-chef

Tasks

Estimate amount and costs of supplies and food items
Estimate labour costs
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
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
Consult with clients regarding weddings, banquets and specialty functions
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
Train staff in preparation, cooking and handling of food
Leading/instructing individuals

Supervision

5-10 people

Employment terms options

Evening

Employment terms options

Morning
Day
Weekend
Work Term: Permanent
Work Language: English
Hours: 30 to 35 hours per week

\n","lang","sous-chef","apply_external_link","https://www.jobbank.gc.ca/jobsearch/jobposting/49634099?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","text_description","Education: Secondary (high) school graduation certificate Experience: 1 year to less than 2 years Work site environmentNoisyOdoursWork settingRestaurantRanks of chefsSous-chefTasksEstimate amount and costs of supplies and food itemsEstimate labour costsMaintain records of food costs, consumption, sales and inventoryAnalyze operating costs and other dataDemonstrate new cooking techniques and new equipment to cooking staffSupervise activities of specialist chefs, chefs, cooks and other kitchen workersCreate new recipesInstruct cooks in preparation, cooking, garnishing and presentation of foodPrepare and cook complete meals and specialty foods for events such as banquetsSupervise cooks and other kitchen staffPrepare and cook food on a regular basis, or for special guests or functionsPrepare and cook meals or specialty foodsRequisition food and kitchen suppliesArrange for equipment purchases and repairsConsult with clients regarding weddings, banquets and specialty functionsPlan menus and ensure food meets quality standardsPrepare dishes for customers with food allergies or intolerancesRecruit and hire staffSupervise activities of sous-chefs, specialist chefs, chefs and cooksTrain staff in preparation, cooking and handling of foodLeading/instructing individualsSupervision5-10 peopleEmployment terms optionsEveningEmployment terms optionsMorningDayWeekend Work Term: Permanent Work Language: English Hours: 30 to 35 hours per week",{"_293":304,"_295":305,"_297":6,"_242":306,"_299":307,"_301":308},"Second chef/seconde chef","

Work Term: Permanent
Work Language: English
Education:
Experience:

Études

Diplôme d'études secondaires ou l'équivalent

Environnement de milieu de travail

Bruyant
Des odeurs

Milieu de travail

Restaurant

Catégories de chef

Sous-chef

Tâches

Estimer la quantité et le coût des fournitures et des denrées alimentaires
Estimer les coûts de main-d'œuvre
Tenir des dossiers sur le coût des aliments, la consommation et les ventes et tenir un inventaire
Analyser des coûts de fonctionnement et d'autres données
Expliquer les nouvelles techniques culinaires et le nouvel équipement au personnel des cuisines
Superviser le travail des chefs spécialisés, des chefs, des cuisiniers et des autres employés des cuisines
Créer de nouvelles recettes
Enseigner aux cuisiniers la préparation, la cuisson, le garnissage et la présentation d'aliments
Préparer et faire cuire des repas ou des aliments de spécialité pour des événements comme des banquets
Superviser les cuisiniers et les employés des cuisines
Préparer et faire cuire des aliments pour des invités spéciaux ou lors d'occasions spéciales
Préparer et faire cuire des repas ou des aliments de spécialité
Commander des aliments et des fournitures de cuisine
Prendre les dispositions nécessaires pour l'achat et l'entretien du matériel
Consulter les clients au sujet des mariages, des banquets et des réceptions spéciales
Dresser des menus et s'assurer que la qualité des aliments est conforme aux normes
Préparer des plats destinés à des clients souffrant d'allergies ou d'intolérances alimentaires
Recruter et embaucher du personnel
Superviser les activités des sous-chefs, des chefs spécialisés, des chefs et des cuisiniers
Former le personnel dans la préparation, la cuisson et la manipulation des aliments
Diriger des particuliers ou leur donner des instructions

Fonctions et activités des superviseurs

5 à 10 personnes

Options de conditions d'emploi

Soir

Expérience

1 an à moins de 2 ans

Options de conditions d'emploi

Matin
Jour
Fin de semaine
Hours: 30 à 35 heures par semaine

\n","second-chefseconde-chef","https://www.guichetemplois.gc.ca/jobsearch/offredemploi/49634099?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","Work Term: Permanent Work Language: English Education: Experience: ÉtudesDiplôme d'études secondaires ou l'équivalentEnvironnement de milieu de travailBruyantDes odeursMilieu de travailRestaurantCatégories de chefSous-chefTâchesEstimer la quantité et le coût des fournitures et des denrées alimentairesEstimer les coûts de main-d'œuvreTenir des dossiers sur le coût des aliments, la consommation et les ventes et tenir un inventaireAnalyser des coûts de fonctionnement et d'autres donnéesExpliquer les nouvelles techniques culinaires et le nouvel équipement au personnel des cuisinesSuperviser le travail des chefs spécialisés, des chefs, des cuisiniers et des autres employés des cuisinesCréer de nouvelles recettesEnseigner aux cuisiniers la préparation, la cuisson, le garnissage et la présentation d'alimentsPréparer et faire cuire des repas ou des aliments de spécialité pour des événements comme des banquetsSuperviser les cuisiniers et les employés des cuisinesPréparer et faire cuire des aliments pour des invités spéciaux ou lors d'occasions spécialesPréparer et faire cuire des repas ou des aliments de spécialitéCommander des aliments et des fournitures de cuisinePrendre les dispositions nécessaires pour l'achat et l'entretien du matérielConsulter les clients au sujet des mariages, des banquets et des réceptions spécialesDresser des menus et s'assurer que la qualité des aliments est conforme aux normesPréparer des plats destinés à des clients souffrant d'allergies ou d'intolérances alimentairesRecruter et embaucher du personnelSuperviser les activités des sous-chefs, des chefs spécialisés, des chefs et des cuisiniersFormer le personnel dans la préparation, la cuisson et la manipulation des alimentsDiriger des particuliers ou leur donner des instructionsFonctions et activités des superviseurs5 à 10 personnesOptions de conditions d'emploiSoirExpérience1 an à moins de 2 ansOptions de conditions d'emploiMatinJourFin de semaine Hours: 30 à 35 heures par semaine",{"_203":204,"_205":206,"_207":-5,"_208":310,"_229":-5,"_230":-5,"_231":-5,"_232":-5,"_233":-5,"_234":-5,"_235":-5,"_236":-5,"_237":-5,"_238":-5,"_239":-5,"_240":-5,"_241":-5,"_242":243,"_244":-5,"_245":-5,"_246":-5,"_247":-5,"_248":-5,"_249":-5,"_250":-5,"_251":252},{"_210":211,"_212":213,"_214":215,"_216":217,"_218":219,"_220":221,"_222":223,"_224":-5,"_225":226,"_227":221,"_228":219},"attributes",[313,324,333,341,349],{"_203":314,"_315":316,"_317":318,"_242":321},26,"type","category","label",{"_259":319,"_6":320},"Restaurant","Restauration",{"_259":322,"_6":323},"restaurant","restauration",{"_203":325,"_315":326,"_317":327,"_242":330},32,"experience",{"_259":328,"_6":329},"0 to 2 years","0 à 2 ans",{"_259":331,"_6":332},"0-to-2-year","0-a-2-ans",{"_203":334,"_315":335,"_317":336,"_242":338},38,"schedule",{"_259":337,"_6":337},"Permanent",{"_259":339,"_6":340},"permanent-en","permanent",{"_203":342,"_315":335,"_317":343,"_242":346},41,{"_259":344,"_6":345},"Full time","Temps plein",{"_259":347,"_6":348},"full-time","temps-plein",{"_203":350,"_315":351,"_317":352,"_242":355},82,"education",{"_259":353,"_6":354},"Highschool (DES, DEP, ASP)","Secondaire (DES, DEP, ASP)",{"_259":356,"_6":357},"highschool","secondaire","created_at","2026-06-03T07:01:10.000000Z","published_at","2026-06-02 08:50:00","is_published","is_open","timeago","2 weeks ago","content","attributesByType",{"_316":369,"_326":370,"_335":371,"_351":372},[313],[324],[333,341],[349],{"_203":374,"_257":375,"_260":6,"_261":262,"_208":376,"_266":377,"_268":-5,"_269":262,"_270":271,"_272":273,"_274":275,"_276":277,"_278":277,"_279":262,"_165":262,"_280":281,"_282":283,"_284":285,"_286":252,"_287":271,"_288":271,"_289":262,"_290":378,"_201":391,"_311":393,"_358":359,"_360":414,"_362":252,"_363":252,"_364":365,"_366":385,"_367":415},146651,[259,6],{"_210":211,"_212":213,"_214":215,"_216":217,"_218":219,"_220":221,"_222":223,"_224":-5,"_264":265,"_225":226,"_227":221,"_228":219},[],{"_259":379,"_6":385},{"_293":380,"_295":381,"_297":259,"_242":382,"_299":383,"_301":384},"Restaurant manager","

Education: College/CEGEP
Experience: 1 year to less than 2 years

Budgetary responsibility

0 - $100,000

Tasks

Analyze budget to boost and maintain the restaurant's profits
Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
Evaluate daily operations
Modify food preparation methods and menu prices according to the restaurant budget
Monitor revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Set staff work schedules
Supervise staff
Train staff
Determine type of services to be offered and implement operational procedures
Balance cash and complete balance sheets, cash reports and related forms
Cost products and services
Enforce provincial/territorial liquor legislation and regulations
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Negotiate with clients for catering or use of facilities
Participate in marketing plans and implementation
Leading/instructing individuals
Address customers' complaints or concerns
Provide customer service

Supervision

More than 20 people

Work conditions and physical capabilities

Fast-paced environment
Attention to detail
Standing for extended periods
Large workload

Personal suitability

Client focus
Efficient interpersonal skills
Flexibility
Organized
Team player
Ability to multitask

Employment terms options

Evening

Employment terms options

Morning
Day
Weekend
Work Term: Permanent
Work Language: English
Hours: 30 to 40 hours per week

\n","restaurant-manager","https://www.jobbank.gc.ca/jobsearch/jobposting/49634098?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","Education: College/CEGEP Experience: 1 year to less than 2 years Budgetary responsibility0 - $100,000TasksAnalyze budget to boost and maintain the restaurant's profitsDevelop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning suppliesEvaluate daily operations Modify food preparation methods and menu prices according to the restaurant budget Monitor revenues to determine labour cost Monitor staff performance Plan and organize daily operationsSet staff work schedulesSupervise staffTrain staffDetermine type of services to be offered and implement operational proceduresBalance cash and complete balance sheets, cash reports and related formsCost products and servicesEnforce provincial/territorial liquor legislation and regulationsOrganize and maintain inventoryEnsure health and safety regulations are followedNegotiate arrangements with suppliers for food and other suppliesNegotiate with clients for catering or use of facilitiesParticipate in marketing plans and implementationLeading/instructing individualsAddress customers' complaints or concernsProvide customer serviceSupervisionMore than 20 peopleWork conditions and physical capabilitiesFast-paced environmentAttention to detailStanding for extended periodsLarge workloadPersonal suitabilityClient focusEfficient interpersonal skillsFlexibilityOrganizedTeam playerAbility to multitaskEmployment terms optionsEveningEmployment terms optionsMorningDayWeekend Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week",{"_293":386,"_295":387,"_297":6,"_242":388,"_299":389,"_301":390},"Directeur/directrice de restaurant","

Work Term: Permanent
Work Language: English
Hours: 30 à 40 heures par semaine
Education:
Experience:

Études

Certificat ou diplôme

Budget géré

0 - 100 000 $

Tâches

Analyser le budget pour augmenter et maintenir les bénéfices du restaurant
Élaborer un budget pour déterminer le coût des aliments, des ingrédients, de l'alcool, des fournitures de cuisine et de nettoyage
Évaluer les opérations quotidiennes
Modifier les méthodes de préparation des aliments et les prix des menus en fonction du budget du restaurant
Contrôler les recettes pour déterminer le coût de la main-d'œuvre
Surveiller le rendement du personnel
Planifier et organiser les opérations quotidiennes
Fixer les horaires de travail du personnel
Superviser le personnel
Former le personnel
Déterminer le genre de services qui seront offerts et mettre sur pied des procédures de fonctionnement
Faire la caisse et remplir des feuilles de bilan, des états de caisse et des pièces justificatives
Établir le coût des produits et des services
Appliquer les lois et règlements provinciaux ou territoriaux concernant les boissons alcoolisées
Organiser et tenir un inventaire à jour
Voir à ce que les règles de santé et de sécurité soient respectées
Traiter avec les fournisseurs des dispositions relatives à la fourniture de produits alimentaires et autres produits
Discuter avec les clients des dispositions relatives aux services de traiteurs ou à l'utilisation des installations
Prendre part à l'élaboration et à la mise en oeuvre de plans de marketing
Diriger des particuliers ou leur donner des instructions
Régler les plaintes des clients et répondre à leurs préoccupations
Fournir le service à la clientèle

Fonctions et activités des superviseurs

Plus de 20 personnes

Conditions de travail et capacités physiques

Milieu où les activités se déroulent à un rythme rapide
Souci du détail
Debout pour une longue période
Volume de travail élevé

Qualités personnelles

Attitude axée sur le client
Relations interpersonnelles efficaces
Flexibilité
Sens de l'organisation
Esprit d'équipe
Capacité d'effectuer plusieurs tâches simultanément

Options de conditions d'emploi

Soir

Expérience

1 an à moins de 2 ans

Options de conditions d'emploi

Matin
Jour
Fin de semaine

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