Salary

$46,000–$55,000 a year

The SOUS CHEF will play a key role in supporting the restaurant vision for high quality food and ensuring that it is delivered, with a hands-on approach where required, in a professional, safe and efficient manner.

DUTIES & RESPONSIBILITES

• Oversee all aspects of the daily operation of the kitchen and food production area
• Conduct and order inventories as required on food and beverage supplies
• Inspect deliveries, ensuring quality is to satisfaction
• Responsible for understanding the business operations inside the restaurant
• Motivate and coach kitchen staff
• Carry out on-going training to the high standards set by the Chef De Cuisine
• Understand and abide by the Health & Safety standards
• Follow all safety, sanitation, and food handling procedures; accountable for the cleanliness and maintenance of all equipment and stations

SKILLS & QUALIFICATIONS

• Minimum 2-4 years of experience in similar role
• Excellent attention to detail with a creative flair
• Ability to work weekends, holidays, mornings and nights
• Must be energetic with a passion for food and a positive attitude
• Must be able to follow oral and written instructions
• Must exhibit a high degree of professionalism (i.e. punctuality, commitment to the job, well-groomed, mannerly, great team work etc.)
• Long periods of standing and walking is required
• Repetitive use of hands, dexterity, bending down

WHY WORK FOR US?

• Competitive wages
• Medical/dental group benefits
• Corporate Goodlife Fitness rates
• Awesome perks
• A fun team and culture
• Training, development and education reimbursement
• Professional growth opportunities

Job Types: Full-time, Permanent