Summary Executive Sous-chef in the Capitale-Nationale Region
Find key facts and figures about working as an executive sous-chef. The following information is applicable to all Chefs (NOC 62200).
Description
Chefs plan and direct food preparation and cooking activities and prepare and cook meals and specialty foods. They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, clubs and similar establishments, and on ships.
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Requirements
College or apprenticeship
This occupation usually requires a college diploma (community college, institute of technology or CÉGEP), an apprenticeship training of 2 or more years, or experience working in a supervisory occupation.
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Wages
$22.00/hour
Median wage in the Capitale-Nationale Region
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Prospects
Moderate
The job prospects are fair in the Capitale-Nationale Region
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Jobs
34 jobs
advertised in the Capitale-Nationale Region
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Competencies
- Coordinating
- Monitoring
- Time Management
- Management of Personnel Resources
- Management of Material Resources
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