Sous Chef

Staffing

Main Responsibilities:

Hire, manage and train prep cooks

Keep an active roster of skilled prep cooks and chefs on the staffing sheet at all times

Inspire and motivate team to be creative, passionate and productive

Placing ads and interviewing potential prep cooks with Executive Sous Chef

On-going training and development of prep team

Provide a great, equal place to work

Provide a safe place to work where comments, suggestions, ideas, goals and growth are expected and encouraged

Create prep kitchen schedule each week in correspondence with company labour cost targets

Menu Development

Help develop seasonal, current and custom items as needed

Keep a ‘CREATIVE’ file at all times of inspirational images, ideas and examples

Financial

Submit weekly prep labour to Executive Sous Chef to be approved and paid each week

Schedule and execute weekly prep shifts

Events

Manage and prepare all food for events

Lead prep kitchen team as per the Kitchen Training Manual and Guidelines to ensure systems and procedures are followed

Attend events to cook when necessary. Typical events that require attendance by Prep Sous Chef are key client/VIP events, overly complex events, days with abnormally high amount of events, or situations where current on-site chef team cannot attend

General

Work within our company vision, purpose and objectives

Set goals to move forward personally and in business

Work an average of 40 hours per week throughout the season

Maintain valid drivers’ license with clean driving record

Smile! Have fun. Exude hospitality

Be an all-around team player

All forms of electronic communication must be replied within work day ( emails, group chat messages, text messages)

Operational

Work through complex and always changing prep environment, getting creative to execute the highest level of food quality in various situations

Prepare weekly food orders and review with Executive Sous Chef