Sous Chef

Published: 03 May
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Description

APPLICANTS MUST HAVE

An intermediate understanding of professional cooking and knife handling skills

Understanding and knowledge of safety, sanitation and food handling procedures

Previous kitchen management/supervisory experience

 

GENERAL RESPONSIBILITIES

 

Comply with Standards of Service and assists in assuring the same from all kitchen employees

Assists in managing the day-to-day operation of the kitchen, co-ordinate food production ensuring the highest level of food quality, taste and presentation.

Participate in actual food preparation, produce food of a consistently high quality, taste and presentation and expedite during peak periods as needed.

Control food costs by assisting in training kitchen staff on the proper methods of food preparation and food handling and the proper storage and use of leftover food items.

Ensure that all kitchen employees consistently adhere to uniform, grooming and appearance standards and supervise kitchen cleanliness and refrigerator maintenance adhering to the standards set by the Toronto Health Department.

In conjunction with the Executive Chef establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.  Develop menus and create and ensure adherence to recipes and product specifications.  Train kitchen staff on all new menus

Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve any problems

Maintain effective working relationships with food and beverage management and floor staff

Complete daily food orders based upon projected levels of business

Conduct regular inspections of the entire kitchen/dishwashing areas, coolers and all equipment promptly acting to correct any problems.  Have a sound working knowledge of all equipment used by the kitchen staff.

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