Sous Chef - Casual Dining

Description

• Menu Development and Innovation : Collaborate with the Chef de Cuisine to develop and refine menu items, ensuring creativity, seasonal relevance, and cost-efficiency.
• Cost Management : Monitor food costs, labor, and kitchen supplies, implementing strategies to minimize waste and maximize efficiency while maintaining profitability.
• Quality Control and Food Safety : Uphold strict sanitation and food safety standards, ensuring compliance with local health regulations and maintaining a clean, organized kitchen.
• Team Leadership : Hire, train, and mentor kitchen staff, fostering teamwork, open communication, and continuous professional growth.
• Kitchen Operations : Oversee daily kitchen operations, ensuring efficient execution of all dishes and seamless coordination with the front-of-house team.
• Inventory Management : Manage ordering and inventory, ensuring the kitchen is stocked with high-quality ingredients and supplies without overstocking or shortages.
• Labour and Scheduling : Schedule kitchen staff based on operational needs, ensuring adequate coverage during peak hours while optimizing labour costs.
• Recipe Adherence : Ensure consistency in food preparation and presentation by adhering to established recipes and quality standards.
• Continuous Improvement : Seek feedback and implement necessary changes to improve the dining experience and kitchen efficiency.

Requirements

• 10+ years of experience in the hospitality industry, specifically in restaurant kitchens
• 5+ years of management experience in restaurant kitchens
• Corporate training and experience are assets
• Degree or diploma in Culinary Arts or Management is an asset
• Red Seal Certification is an asset
• Candidates will possess kindness, caring, and understanding
• Empathy and strong emotional intelligence are key attributes
• Adaptability and the ability to own mistakes and grow from them

Corporate Culture

At its core, the group is driven by a deep commitment to kindness, respect, and collaboration. They encourage their staff to bring their authentic selves to work and create spaces where both team members and guests feel welcomed and valued.

Team members are empowered to grow through mentorship and continuous learning and embrace a culture where adaptability and personal growth are celebrated.

They place a strong emphasis on empathy and understanding, expecting team members to own their mistakes and use them as opportunities to improve.

They are committed to nurturing a supportive and transparent environment where kindness, caring, and mutual respect are central values.

The group’s mission is not only to serve excellent food but also to create a culture where people feel proud to be part of something special.