Jobpost

Salary $40k’s
Full-Service

Farm-to-Table
Fresh concept

About the Opportunity

This restaurant aspires to maintain an infinitely evolving culture of hospitality. Through superior quality ingredients and exceptional service, this restaurant is cultivating an environment of food, drink and company that aims to enrich the lives of their guests and their team. Their passion for meaningful and memorable dining experiences is embedded in every detail of their art deco décor, every sip of their impeccably crafted cocktails and every bite of their fresh, locally-sourced small plates.

As the culinary chef located just below the executive or head chef in a kitchen’s chain of command, the Sous Chef has a vital role in any commercial kitchen. As second-in-command, he/she has a large amount of responsibility.

The Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. The Sous Chef may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles.

Qualifications

• Understanding of various cooking methods, ingredients, equipment and procedures
• Creative
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices