Sous Chef - Walrus Pub & Beerhall
We are looking to add a Sous Chef at our Walrus Pub & Beerhall location. This is a hands on kitchen management position & will be responsible for a number of tasks which are further described below. Key points are instilling cooks to maintain proper quality & freshness of food, ensuring sanitary procedures are being followed & costs are kept in line, both labour & food. This position directly reports to the venue head chef & general manager.
Responsibilities
Accountable to Head Chef & General Manager for key financial metrics relative to kitchen operations? Labor cost, food cost, inventory & Catering
Responsible for training and developing team members on an ongoing basis
Scheduled 5 days per week during peak times, as dictated by the sales trends of the venue
Attend key meetings on a weekly basis? at venue-level (this includes being active in all aspects of the agenda, tabling ideas & commentary of your own)
Support and be visible at key company events and initiatives
Spearhead staff food knowledge and education and develop systems and programs to enhance.
Assist the Management of food production of preparation at all venues when needed.
Follow kitchen systems and routines to strengthen standards and operations.
Maintain & build on the platform of a positive working setting with all team members.
Assist with interviewing, hiring, and evaluating staff at various venues.
Audit kitchens on a weekly basis working with venue chefs to meet the goals of the business.
Assist venue chefs and GM to forecast sales, labor and associated costs.
Implement solutions to control food service costs.
Assist with all facets of new opening training, new menu roll outs.
Work with venue chefs to host special events/catering.
Job Type & Pay
Job Type: Full-time
Pay: $22.00-$25.00 per hour
Flexible language requirement: French not required