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About the Role
This is a posting for an existing job vacancy. The Sous Chef assists the Executive Chef in food preparation and cooking, coordinates kitchen staff, and assumes kitchen responsibility in the Executive Chef's absence.
Responsibilities
- Cook and prepare food following approved recipes and production standards, meeting all deadlines.
- Supervise hourly food service associates, including interviewing, scheduling, payroll, training, counseling, performance reviews, and disciplinary actions.
- Store food in designated areas following corporate and provincial food safety and sanitation procedures.
- Ensure proper food handling, presentation, portion control, and maintenance of appropriate serving temperatures.
- Maintain sanitation of equipment, supplies, and utensils; clean workstations thoroughly.
- Keep display equipment clean and free of debris during meal service.
- Interact with customers to resolve complaints in a friendly, service-oriented manner and relay relevant information to the supervisor.
- Demonstrate complete understanding of daily menu items and accurately explain them to associates and customers.
- Keep up with peak production and service hours.
- Monitor inventory and deliveries of product and supplies, track product production, consumption, and waste, and inform the supervisor when supplies are low.
Requirements
- Four years of related culinary supervisory experience in a fast-paced production-oriented environment.
- Strong background in banquet and catering functions with high-volume production.
- Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
- Basic supervisory skills, capable of motivating, leading, and developing associates.
- Hard-working team player with the ability to prioritize effectively.
- Excellent communication skills (written and verbal).
- Proficient in Microsoft Office (Word and Excel).
Skills
- Food preparation
- Cooking
- Supervision
- Interviewing
- Scheduling
- Payroll
- Training
- Counseling
- Performance reviews
- Disciplinary action
- Food storage
- Food safety
- Sanitation
- Food handling
- Presentation
- Portion control
- Customer service
- Complaint resolution
- Menu knowledge
- Inventory management
- Supply management
- Waste tracking
- Microsoft Office (Word, Excel)
Experience Level
- Culinary supervisory experience
Education Level
- FoodSafe Level 1 Certification
- Post-secondary education in culinary or related studies
Salary/Compensations
- $60,000 to $70,000
Benefits
- Group benefits
- Employer RRSP contributions
- Discretionary bonus or incentive programs
About the Company
- We are committed to offering competitive compensation and comply with all applicable pay transparency legislation.
- Further details regarding our total rewards program will be shared by the Talent Acquisition team during the hiring process.
- Please note that artificial intelligence–based tools may be used at certain stages of the recruitment and applicant screening process.