NOW HIRING
SOUS CHEF
Key responsibilities:
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Oversee day-to-day kitchen operations
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Be a problem solver and a supportive team player.
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Maintain records of food costs, consumption, sales and inventory
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Analyze operating costs and other data
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Responsible for proper functioning and coordinating maintenance of kitchen equipment.
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Ensuring kitchen is always in compliance with provincial health requirements
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Demonstrate new recipes and new equipment to cooking staff
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Prepare and cook food on a regular basis, or for special guests or functions
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Ordering food and kitchen supplies
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Train staff in preparation, cooking and handling of food
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Create new recipes
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Instruct cooks in preparation, cooking, garnishing and presentation of food
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Supervise cooks and other kitchen staff
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Plan menus and ensure food meets quality standards
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Prepare dishes for customers with food allergies or intolerances
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Train staff in preparation, cooking and handling of food
Full time salaried role dependent on experience. Minimum 2 years restaurant/pub management or relevant experience required. Must have high proficiency in multi-tasking, and organization and communication skills.