Executive Sous Chef - Pineapple Hall

Résumé du poste

The Executive Sous Chef assists the Head Chef in managing all back of house operations, including food preparation, inventory control, and staff training. They are responsible for overseeing food production, menu planning, and ensuring high standards of hygiene and guest service.

Détails du poste

ABOUT THE POSITION The Executive Sous Chef contributes to all back of house operations and is responsible for assisting in several functions including but not limited to: food preparation, inventory control, and employee training. Must have a constant presence in the restaurant and ensure the company image is always positively supported through remarkable client experiences with consistently high levels of service. WHO WE ARE Located in Stephen Avenue Place, this energetic and sophisticated new Foodhall concept is based on showcasing all that Concorde has to offer in one convenient spot. Have you ever wanted your favorite dish from Lulu Bar or Bridgette Bar, but don't have time to be seated in a restaurant? Now you can get all your favorites in one place and in one easy step. The Pineapple hall allows you to grab a quick lunch and choose from all your favourites, or try something new! WHAT YOU'LL GET * Competitive annual salary * Gratuities * Paid leave for sick and bereavement * Comprehensive company subsidized Health Benefits package after 90 days * 3 weeks’ vacation * Cell Phone Allowance * Duty meals * Professional development financial support * 25% Company-wide food & beverage discount & access to frequent local business discounts/specials WHAT YOU'LL DO * Ensure consistent food preparation, production, and the highest calibre of presentation, taking advantage of all opportunities to improve. * Oversee all aspects of food production, including involvement in menu planning and costing. * Create work schedules for all kitchen staff and assign work and duties accordingly. * Provide leadership & administration of kitchen in assistance to the Head Chef. * Supervise all kitchen staff; allocate tasks to ensure efficiency and ensure all team members are aware of their responsibilities. * Ensure the company image is always positively supported through remarkable guest experiences with consistently high levels of service. * Ensure the highest level of hygiene and food safety is adhered to by all personnel in the preparation and handling of food items. * Assist kitchen staff and work on the line daily. * Lead, train, develop, and provide hands-on coaching to all staff within the kitchen. * Ensure proper foresight within all stations to confirm product is managed properly to execute prep procedures and service in a cost and time effective manner. * Place orders with suppliers, ensuring cost control of all food and beverage items. * Ensure all kitchen items ordered from suppliers are correct and checked for quality as per restaurant’s standards. * Maintain and ensure all departmental and the restaurant’s policies and procedures are adhered to; ensuring department operates in compliance of all relevant laws. * Ensure all inventory of food and equipment is accounted for and secured upon closing of kitchen. * Conduct pre-shift meetings, communicate upcoming functions for the day, products that are out/short, and daily features. * Maintain composure and professionalism at all times, ensuring kitchen personnel are supported and prepared for peak hours. * Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention. * Perform ad hoc duties as required to support the overall effectiveness of the kitchen team and ensure smooth operations. WHAT YOU HAVE * Minimum 2+ years of culinary experience, 2 years of culinary leadership experience preferred. * Culinary trade diploma preferred. * Proven leadership aptitude, ability to step up and be accountable for the kitchen operation in the absence of the Head Chef. * Advanced knowledge of hospitality best practices and guest service. * Strong team player that leads by example and has demonstrated the ability to reliably execute or delegate work to meet objectives. * Strong English communication skills with ability to establish and develop relationships with employees, partners, vendors, and customers. * Ability to maintain professionalism, control, and composure in difficult and stressful situations. * Comfortable using Microsoft Office Suite. * Working knowledge of applicable employment related legislation. * Possess high professional ethics and avoid extreme familiarity or conflicts with other. * Ability to stand for entire duration of the shift (up to 12 hours). * Valid Food Safe and WHMIS Certification is required, but can be obtained once hired.

Ce que vous ferez

The Executive Sous Chef assists the Head Chef in managing all back of house operations, including food preparation, inventory control, and staff training. They are responsible for overseeing food production, menu planning, and ensuring high standards of hygiene and guest service.

Exigences

Candidates must have at least 2 years of culinary experience, with leadership experience preferred. A culinary trade diploma is preferred, and the role requires strong communication skills and the ability to work on-site in a fast-paced environment.

Avantages

• Competitive annual salary • Gratuities • Paid leave for sick and bereavement • Comprehensive company subsidized health benefits package • 3 weeks’ vacation • Cell phone allowance • Duty meals • Professional development financial support • 25% Company-wide food & beverage discount

Compétences indiquées

• Inventory Control · Souhaitée
• Cost Control · Souhaitée
• Leadership · Souhaitée
• Salubrité alimentaire · Souhaitée
• Food preparation · Souhaitée
• Microsoft Office Suite · Souhaitée
• supplier relations · Souhaitée

Autres compétences pertinentes

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Food preparation
• Inventory control
• Employee training
• Menu planning
• Costing
• Kitchen management
• Leadership
• Food safety
• Hygiene standards
• Staff scheduling
• Supplier relations
• Cost control
• Microsoft Office Suite
• Culinary operations
• Team coaching
• Menu Planning
• Cost Control
• Energetic
• Composure
• Professionalism
• Ethical Standards And Conduct
• Customer Service
• Communication
• Training And Development
• Food Safety And Sanitation
• Food Preparation
• Inventory Control
• Microsoft Office
• Operations
• Coaching
• Restaurant Operation

Domaines d’emploi

• Food & Beverage
• Hospitality
• Management & Leadership
• Executive Sous Chef
• Executive Chef
• Chefs
• Chefs and Head Cooks