Sous Chef

SUMMARY Reporting to the Chef de Cuisine , the Sous Chef plays 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. T he Sous Chef supports all key areas of the company's food service and contributes to the guest's overall experience by creating a delicious and memorable meal. KEY DUTIES AND RESPONSIBILITIES • Oversee all aspects of the daily operation of the kitchen and food production area • Conduct and order inventories as required o f 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 • Monitor working hours and daily labour budget for kitchen staff • Understand and abide by the Health and Safety standards • Follow all safety, sanitation, and food handling procedures; accountable for the cleanliness and maintenance of all equipment and stations SKILLS and QUALIFICATIONS • Minimum two year s of experience in a similar role • Completion of culinary program considered an asset • Food Handling and Health and Safety training considered an asset • 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 outlook • 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, great teamwork, etc.) • Ability to bend, stand for long periods of time, and lift heavy materials with repetitive use of hands and dexterity involved

Created: 2025-03-05