Sous Chef
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WHAT YOU'LL DO
Responsibilities
- Lead, mentor and train the culinary team in your jurisdiction.
- Ensure correct preparation and presentation at a consistent level for all food items.
- Support the Head Chef with administrative responsibilities, including scheduling and payroll.
- Supervise food preparation and cooking methods, portion sizes, garnishing and presentation.
Leadership & control
- Coordinate and supervise ordering of food supplies and kitchen equipment.
- Approve products to meet quality standards, keep cost accounts and take responsibility for food preparation areas.
- Train, discipline, supervise and organize kitchen personnel regularly.
- Complete performance evaluations and recommend salary increases as warranted.
BRING YOUR EXPERTISE
Qualifications
- Diploma in Culinary Arts / Food Production
- Valid Food Handler's Certificate
- HACCP & Public Health Hygiene knowledge
- A minimum of 3 to 4 years of continuous progressive cooking experience on the line, including section leadership