Sous Chef, Full Time

Essential Duties and Responsibilities: * Cook and prepare food following approved recipes and production standards. Ensure all deadlines are met based on production orders. * Supervise hourly food service associates. This includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. * Store food in designated areas following all 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 workstation thoroughly before leaving area. Keep display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. * Interact with customers to resolve complaints in a friendly, service-oriented manner. Relay relevant information directly to supervisor. * Demonstrate complete understanding of daily menu items and accurately explain thee 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. Inform supervisor when supplies or products are low. Qualifications: Think you have what it takes to be one of our Sous Chefs? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role: * Four years of related culinary supervisory experience in a fast-paced production-oriented environment. * FoodSafe Level 1 Certification. * Post-secondary education in culinary or related studies. * 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 ability to prioritize effectively. * Excellent communication skills (written and verbal). Proficient in Microsoft Office (Word and Excel).

The Sous Chef is responsible for preparing food according to standards and supervising hourly food service associates. They must manage inventory, maintain strict sanitation protocols, and ensure high-quality food presentation and service.

Candidates need four years of culinary supervisory experience in high-volume environments and a post-secondary education in culinary studies. A FoodSafe Level 1 Certification and proficiency in Microsoft Office are also required.

• Customer servicePreferred

Identified from the job description. Confirm important requirements above.

• Culinary Supervision
• Food Preparation
• Staff Scheduling
• Payroll Management
• Food Safety
• Portion Control
• Inventory Monitoring
• Banquet & Catering
• Food Cost Control
• Team Leadership
• Microsoft Word
• Microsoft Excel
• Customer Service
• Sanitation Management
• Production Planning
• Communication

• Food & Beverage
• Hospitality
• Management & Leadership

Minimum education

Professional degree

Minimum experience

2+ years

Posting language

English

Working hours

40 hours per week