Sous Chef

Job Summary: We are seeking an experienced and passionate Sous Chef to support our culinary team. The Sous Chef will work closely with the Executive Chef, helping to lead the kitchen staff and ensuring quality and consistency in all dishes. This role involves overseeing food preparation, managing kitchen operations, and assisting with menu development. The ideal candidate is creative, organized, and committed to maintaining the highest standards in food quality and kitchen safety.

Key Responsibilities:

• Assist in Kitchen Leadership: Support the Executive Chef in supervising and coordinating all culinary activities, including preparation, plating, and service.
• Menu Development: Contribute to menu planning and development, incorporating seasonal ingredients and ensuring alignment with the restaurants vision.
• Quality Control: Ensure that all dishes are prepared and presented according to the standards of the establishment, maintaining consistency and attention to detail.
• Inventory and Ordering: Manage inventory levels, order ingredients and supplies as needed, and ensure minimal waste.
• Training and Development: Mentor and train kitchen staff, providing guidance on cooking techniques, kitchen safety, and proper food handling.
• Health and Safety Compliance: Adhere to and enforce all health, safety, and sanitation regulations, including food handling and storage practices to prevent contamination.
• Scheduling and Shift Management: Assist with scheduling kitchen staff to ensure adequate coverage during peak hours and manage shift changes effectively.
• Problem-Solving: Address kitchen issues, such as equipment malfunctions or ingredient shortages, and resolve them quickly to maintain kitchen operations.

Qualifications:

• Experience: Minimum of 3-5 years of culinary experience, with at least 1-2 years in a leadership role, preferably as a Sous Chef or Chef de Partie.
• Culinary Education: Completion of a culinary school program or equivalent experience.
• Skills: Strong cooking skills with expertise in various cooking techniques and styles.
• Knowledge: Deep understanding of food safety regulations, including HACCP and other provincial food safety standards.
• Certifications: Food Handler Certification (required) and Red Seal certification (preferred) if applicable to the province.
• Leadership Abilities: Strong communication and leadership skills, with a proven ability to lead and motivate a team.

Additional Requirements:

• Physical Stamina: Ability to work in a fast-paced kitchen environment, stand for extended periods, and lift heavy pots and equipment as needed.
• Flexibility: Willingness to work evenings, weekends, and holidays.
• Creativity: A passion for culinary arts and an eagerness to explore new recipes and techniques.