\r\n| <\/td>\r\n | Until 2023-03-31<\/strong><\/td>\r\n2023-04-01 to 2024-03-31<\/strong><\/td>\r\n2024-04-01 to 2025-03-31<\/strong><\/td>\r\n2025-04-01 to 2026-03-311<\/sup><\/strong><\/td>\r\n2026-04-01 to 2027-03-312<\/sup><\/strong><\/td>\r\nRate as of 2027-04-013<\/sup><\/strong><\/td>\r\n<\/tr>\r\n\r\nSingle Rate<\/strong><\/td>\r\n| 26,57<\/td>\r\n | 28,16<\/td>\r\n | 28,95<\/td>\r\n | 29,70<\/td>\r\n | 30,45<\/td>\r\n | 31,52<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n1<\/sup>The salary could be increased by up to 1.0%, to protect purchasing power, on March 31, 2026, if inflation is above 2.6%<\/em><\/span>\r\n2<\/sup>The salary could be increased by up to 1.0%, to protect purchasing power, on March 31, 2027, if inflation is above 2.5%<\/em><\/span>\r\n3<\/sup>The salary could be increased by up to 1.0%, to protect purchasing power, on March 31, 2028, if inflation is above 3.5%<\/em><\/span>\r\n\r\nNature of the work<\/strong>*\r\n\r\nThe principal and customary work of an employee in this class of employment consists in assisting a cook, class I or in being responsible for a kitchen and a cafeteria serving fewer than 75,000 meals a year.\r\n\r\nCharacteristic functions<\/strong>\r\n\r\nIn addition to the characteristic functions of the cook, class III, the employee in this class of employment prepares and cooks food using the appropriate equipment and may also take part in the preparation of balanced menus, particularly by suggesting ways of using leftovers and stocks rationally.\r\n\r\nHe or she may coordinate the work of general kitchen helpers and momentarily replace the cook, class I when the latter is absent temporarily.\r\n\r\nHe or she may help serve food at the counter and occasionally prepare certain special foods, as needed.\r\n\r\nWhen the employee assumes responsibility for a kitchen and a cafeteria, his or her activities are the same as those described for the cook, class I.\r\n\r\nIf need be, he or she performs any other related duty.\r\n\r\nRequired qualifications<\/strong>\r\n\r\nSchooling, experience or qualification certificate<\/span>\r\n\r\nHold a Diploma of Vocational Studies in Professional Cooking or in any other appropriate specialty for the class of employment or a diploma or an attestation of studies recognized as equivalent by the competent authority, and have one (1) year of pertinent experience.\r\nor\r\nKnow basic culinary techniques and a variety of standard recipes. Have basic management skills, such as provision of supplies, stock control and ordering, and have two (2) years of pertinent experience.\r\n\r\n\r\n\r\n \r\n\r\n\r\n *The nature of the work, the characteristic duties and the qualifications required are taken from the Classification Plan.\u00a0<\/a><\/em>\r\n\r\n<\/div>\r\n<\/article><\/div>\r\n<\/div>\r\n<\/section>","couleur":""}]},"_links":{"self":[{"href":"https:\/\/fpss.lacsq.org\/en\/wp-json\/wp\/v2\/emplois\/404","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fpss.lacsq.org\/en\/wp-json\/wp\/v2\/emplois"}],"about":[{"href":"https:\/\/fpss.lacsq.org\/en\/wp-json\/wp\/v2\/types\/emplois"}],"wp:attachment":[{"href":"https:\/\/fpss.lacsq.org\/en\/wp-json\/wp\/v2\/media?parent=404"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}} | | | | | | | |
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\r\n\r\n \r\n\r\n \r\n\r\n \r\n\r\n \r\n\r\n \r\n\r\n \r\n\r\nHourly salary rates and scales (in dollars)<\/strong>\r\n