Job Description

We are looking for an experienced Sous Chef who inspires the kitchen team while supervising food preparation as well as coordinating the daily tasks within the kitchen and assisting the Executive Chef.The ideal candidate is a professional who is be comfortable working in a high volume commissary kitchen, willing to participate in creating seasonal menus and meal designs, have knowledge of several cooking methods, ingredients, equipment and processes.Duties include but are not limited to:

• Develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Recruit and train new kitchen employees to meet restaurant and kitchen standards.
• Create schedules for kitchen employees.
• Adhere to and implement sanitation regulations and safety regulations.
• Manage the kitchen team in the executive chef's absence.

Required:

• Red Seal certification or equivalent
• Excellent written and verbal communication skills
• Proactive and action oriented with an attention to detail
• Excellent interpersonal, collaborative and customer service skills
• Computer literacy, including effective working skills with MS Word, Excel, e-mail and internet navigation
• Available to work evenings and weekends
• Driver's License / Clean Driving Record

Job Types: Full-time, PermanentBenefits:

• Dental care
• Extended health care
• On-site parking
• Vision care

Schedule:

• 10 hour shift
• 8 hour shift
• Holidays
• Weekend availability

Experience:

• Cooking: 1 year (preferred)