SOUS CHEFWe are seeking a skilled Sous Chef to join our winery kitchen team. Reporting to the Head Chef, this role supports daily operations, including food preparation, team supervision, and maintaining high standards of quality, consistency, and kitchen safety, while contributing to menu development.ResponsibilitiesPrepare and cook a variety of dishes from scratch with emphasis on fresh, local Okanagan ingredients.Oversee food presentation, ensuring dishes are plated attractively and in line with the restaurant and/or winery aesthetic.Assist in the development and testing of new menu items, considering seasonality, customer preferences, and ingredient availability.Collaborate with the Head Chef on menu planning, cost control, and inventory and food waste management.Monitor food production levels and adjust as needed to meet demand while minimizing waste.Ensure adherence to portion control and food quality standards.Assist the Head Chef with mentoring kitchen staff, including line cooks, prep cooks, and other kitchen personnel.Train kitchen staff on proper cooking techniques, safety protocols, and kitchen procedures including opening and closing duties.Maintain a clean and organized kitchen environment,



following sanitation and food safety guidelines.Monitor kitchen equipment to ensure proper functioning; report any maintenance or repair needs promptly to the Head Chef and Hospitality Manager.Enforce proper food handling practices to prevent cross-contamination and foodborne illnesses.Coordinate with other kitchen staff and front-of-house teams to ensure smooth service during busy periods.Communicate effectively with servers when accommodating special requests and dietary restrictions.Assist with inventory management, including ordering and receiving ingredients and supplies.Maintain accurate records of food production, waste, and usage.Collaborate with Head Chef on menu cost analysis and pricing decisions.Act as the Head Chef during their absence.Resolves any kitchen-related issues or emergencies in a timely and effective manner.Other duties as assigned.Skills and QualificationsA high school diploma plus a minimum of 3 years of professional cooking experience in a high-quality, high-volume food service or catering workplace is required, with at least 2 years in a similar role as outlined above or equivalent combination of education and experience.Completion of Food Safety Level 1 certification is required.Red Seal certification is considered an asset.Proven experience in recipe development, portion control, and maintaining quality standards.In-depth knowledge of diverse cooking techniques, ingredients, and global cuisines is required.Exceptional organizational and time management skills.Strong leadership skills, along with excellent communication and collaboration skills.Keen attention to detail and the ability to thrive in a fast-paced, high-pressure environment are required.Flexibility to work evenings, weekends, and holidays as needed.What We OfferThe pay range for this position is $22.50- $24.00/hourEmployee Discount in Cafe, Tasting Room & RestaurantOn-site parking#J-18808-Ljbffr

📌 Sous Chef - $22.5 - $24 An Hour (Winnipeg)
🏢 Frind Estate Winery
📍 Winnipeg