Job Responsibility:

The PM Sous Chef is responsible for coordinating, supervising and directing all aspects of kitchen operations, while maintaining high quality service levels. The Sous Chef is expected to create features well managing waste and efficiencies of the evening team. Also, maintain appropriate inventory for service and and prepare menu items in an efficient manner. Other duties may be required.

Core Accountabilities:

Kitchen

· Complete and General overview of everything BOH related

o Oversee all kitchen operations ensuring healthy and safe work practices

o Order inventory and kitchen supplies, ensuring sufficient stock levels. Working in tandem with the Bar Manager and their needs.

o Train kitchen staff.

o Ensure the safe storage and disposal of food and beverages.

o Maintain accurate log of food waste.

o Ensure preparation and cooking stations are well stocked.

o Notify Head Chef of any repairs or maintenance required for kitchen appliances and equipment.

o Enforce proper sanitation and preparation practices and procedures.

o Adhere to and enforce Company policies.

o Other duties shall be assigned as required.

Food Cost Controls

· Ensures Food products are managed.

o Works weekly with Chef to ensure weekly inventory is completed and results are in line with respective company targets.

o Actively monitors food portions, recipes, waste, spillage, QSA. Ensuring proper recording is done and loss is at a minimum.





o Actively provides feedback and implements changes to reduce QSA/Spillage

o Actively uses fair reward and consequence practices to achieve COG targets.

o Ensures staff are trained properly to ensure awareness of the products used and accuracy of recipes are followed.

o Monthly Inventory reporting to chef and General Manager

Team Management and Motivation:

· Recruits, interviews and hires team members.

o Plays an active role in Hiring for BOH

o Is a problem solver and first point of contact for all things

o Ensures all employees are orientated to the restaurant and have been given proper policy/procedure training.

· Conducts quarterly performance reviews for growth for the line staff

· Participates in BOH discipline action. Is an active playing all store write ups, employee files and references.

Kitchen & Store Maintenance:

· Maintains a clean, protected, secure and healthy environment to work in. This includes the entire restaurant but mainly the BOH, storage areas, prep spaces.

· Ensures the maintenance of equipment and the store through weekly meetings and walk through with the Operations Manager.

· Is responsible for basic maintenance of all BOH equipment.

Work Experience:

- 3-4 Years minimum kitchen experience, preferably in a managerial role.

Job Type: Full-time

Pay: $25.00-$30.00 per hour

Work Location: In person

📌 PM Sous Chef (Toronto)
🏢 Melrose on Adelaide
📍 Toronto