Sous Chef (Full-time) - Ajax

Position Summary

After opening and under the general direction of the Executive Sous Chef, this position will be responsible for leading, supervising and coordinating activities of a workstation or restaurant, engaged in preparing and cooking food products for various outlets per instruction from their direct supervisor.

Key Responsibilities:

• Manage, monitor, develop and train Kitchen personnel to ensure production of high-quality food;
• Ensure adequate staffing levels;
• Responsible for performance appraisals and identify development opportunities for team members;
• Identify areas of improvement to ensure attention to detail is achieved by the team and ensure a consistent Guest dining experience is provided;
• Liaise with Che de Partie to determine daily menu requirements and discuss daily working processes of the team;
• Monitor and manage costs and resources and inform the Executive Chef and/or Executive Sous Chef of any issues immediately;
• Ensure regular and update Food Safety logs are completed accordingly; Conduct regular inspections in the kitchen area to ensure production area is clean and sanitized;
• Effectively resolve all Guest complaints and feedback regarding food production and work collaboratively with Restaurant Managers to ensure smooth guest experience.
• Attend and undertake Open Galley events such as cooking demonstrations when required;
• Meets with the Executive Sous Chef and Management regularly, to review the requirements of the day’s meals and time frames for restaurant service. 
• Supervises the assigned workstation function. Assigns duties and responsibilities to employees. Including Time & Attendance policy for the workstation or restaurant. 
• Observes and evaluates employees and work procedures to ensure quality standards and service is met. 
• Trains and monitors entry level cooks and Chefs for proper service; Conducts on-the-job training and leadership with assigned team members to ensure that all employees are up to date with public health standards of preparing, holding, storing, re-heating and serving food
• Conducts an inventory of the items in the workstation storage. Determines the day’s food requirements and prepares daily requisitions for approval of the Executive Sous Chef; 
• Knows and operates and trains team members on all equipment according to proper procedures.  Reports all out of order equipment directly to his/her supervisor. Conducts documented training of Cooks in operating, cleaning and maintaining machinery and tools according to the company's Workplace Safety program.     
• Works with all kitchen personnel in a cooperative, productive and effective manner. 
• Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed. Employees will be required to perform any other job-related duties assigned by his/her supervisor or management. 

Education and Qualification Requirements:

• Red Seal or equivalent recognized hotel / culinary diploma / qualification 
• Post-Secondary education in Culinary Management or 4 to 6 years’ experience cooking and preparing food in a 4 or 5-star hotel, restaurant or high-volume food service facility. Written references from former employers are preferred.
• Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to International standards.  The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc.
• Ability to butcher meat, chicken, fish, and shellfish.
• Extensive knowledge of food handling procedures regarding to public health standards. 
• Ability to learn and utilize knowledge of policies and practices involved in the human resources function.  Ability to supervise an international team of entry-level cooks and chefs in a positive and productive manner by motivating, developing and managing employees as they work. 
• Awareness of budgets and food wastage gained within a corporate environment
• Technical skills: Competent in the use of most MS Office Software
• Effectively use the supply and inventory management system
• Good command of written and spoken English

Internal Candidates:

• Successful completion of both theoretical and practical company sponsored Leadership Courses

• At least 2 years’ experience across a minimum of four of the following stations: Roast/fish, Soup/Sauce, Vegetable, Pantry, Pastry, Butcher, Bakery, Tournant, Room service, Buffet, Food Hall, Alternative dinning, Banqueting and special functions.

Other key skills:

• Keeps up to date on emerging culinary techniques and recipes 

• Socially confident and adopts a professional manner, comfortable making conversation with Guests

• Supports and encourages the team in helping to build a positive and open culture

• Experience of / or ability to manage a team 

• Passionate about delivering a great service to guests and looks to continually improve

• Creates a positive working environment building a culture of openness and trust

• Calm under pressure, taking a logical approach to problem solving and involving and communicating to relevant stakeholders throughout

• Able to work under pressure and to deadlines

• Adaptable and flexible in the face of change or unanticipated events

• Loyal to the brand and compliant with company policies and procedures

Work Environment Considerations

• Fast paced with multiple priorities, deadlines and deliverables; exposure to some conflict, distress and noise;

• This role requires a flexible schedule that adapts to the business needs of a 24 hour operation; will have non-traditional work hours including evening and weekend shifts.

Additional Information

Minimum Rate (CAD $) | Minimum Salary (CAD $): 62000
Job Rate (CAD $) | Midpoint Salary (CAD $): 83500
Maximum Rate (CAD $) | Maximum Salary (CAD $): 105500
Existing Vacancy: Yes