The Perfect Guest Experience is more than a warm smile and welcoming atmosphere. Our people are what bring a dining experience

to life for our Guests. The creation of our menu items, a welcoming greeting, and service that makes a genuine connection is what

has a Milestones’ Guest looking forward to their next visit.

Milestones is a category leader in casual upscale dining. This full-service restaurant and bar provide an upscale, cool and casual atmosphere. We are a favourite social destination with city residents, suburban neighbourhoods and tourists alike. We employ over 2000 people, strategically selected for their confidence, personable nature, upbeat attitude and energy. We build teams made up of individuals that have pride, and take pride in the company they work for, and the people they work with.

Key Accountabilities/Responsibilities:

● Provide leadership to achieve operations standards

● Run the kitchen, role model standards, and operating practices.

● Accountable for maintaining standards of cleanliness, timing, uniform, grooming, organization, production,

food quality, and consistency.

● Accurately orders (using order mapping) and maintains inventory on all food products and monitors daily

prep production of food.

● Ensures high level of cleanliness and repair of kitchen by creating and supervising kitchen cleaning

schedules and overseeing equipment maintenance.

● Ensure food and service quality is to Milestones standard

● Manages labour efficiencies in the kitchen and compiles accurate and timely kitchen schedules

● Generates all weekly & monthly reports. Investigates variances and implements systems of control for

maintaining. Communicates areas of opportunity to staff and management.





People Development – Manager and Associate Engagement

● Oversees ongoing development of all Kitchen staff.

● Develop Associates by ensuring regular one-on-one meetings, training and development,

regular coaching, and performance improvement measures

● Responsible for assisting with recruitment selection processes to hire great Associates

● Foster a culture of recognition and rewards

● Support the Chef & GM in tactics that create an engaging environment where all Associates work together as a

team, have fun and show genuine appreciation for our Guests and each other

Financial and Restaurant Profitability

● Accountable for achieving budgets in area of the kitchen for Food cost and labour

● Generates percentage cost for food weekly

● Reviews and reconciles AP and statement

● Ensure the restaurant achieves maximum levels of efficiency and profitability by operating within an assigned budget

● Subject matter expert on all restaurant systems to effectively coach managers and associates on the use of system, tools and reporting

● Accurately utilize labor planning methods to control labor dollars

● Improve Profit and Loss performance of the assigned restaurant on a shift-by-shift basis

Restaurant Quality / Operational Excellence

● Maintain and enhance brand standards by ensuring systems and processes are in place including opening and closing





procedures and the dress code policy

● Conduct weekly maintenance of facilities, equipment, interior, exterior, parking lot and grounds

● Meet and exceed required food quality and safety standards (i.e. receiving, holding, preparing, cooking and serving)

● Establish and maintain adherence to operating practices and procedures including safe food handling, Food Safety

Logs, inventory counts and required product rotation (FIFO)

● Help implement all new menu launches, and marketing programs as per brand specifications

● Adhere to cash operating and control procedures, prepare daily deposits and conduct daily safe audits in accordance

to administration policies and procedures

Food / Restaurant Safety

● Comply with provincial legislation regarding employment standards, human rights, Health & Safety and WHMIS

● Develop and follow-up on all Food Safety action plans to ensure future compliance and reduce potential liability.

● Ensure compliance with respect to cash and inventory controls

Required Skills:

● Supervisory and management skills

● Ability to write reports summarizing culinary statistics, highlighting opportunities and gains

● Strong interpersonal and communication skills for interacting with the restaurant staff and Guests

● Proficiency in business software applications

● Knowledge of Point of Sale Systems and Restaurant Back Office Software

● Effective numeric, analytical and organizational skills

● Ability to work in a fast paced environment while balancing competing priorities

Job Type: Full time

Pay: $52,000.00-$55,000.00 per year

Benefits:

- Discounted or free food

Work Location: In person

📌 Sous Chef (Canada)
🏢 Milestones
📍 Canada