Job SummaryReporting to the Chef, the Sous Chef is responsible for leading the kitchen in the absence of the Executive Chef, Overseeing the preparation and cooking of all stations and managing prep lists. Also responsible for assisting with ordering products as well as inventory control. Ensuring that all products leaving the kitchen are of highest standards with no exceptions. Supporting events and high volume kitchen with production. Contributing to the development of seasonal menus and supplier relationships.Roles and ResponsibilitiesStrong leadership skills, ability to problem solve in a quick and efficient manner. Remaining calm under pressure.Ensuring all dishes and prep is done to standard, managing prep loads and delegating tasks to ensure each station is prepped and ready as per business levelsExpediting chits and orders as requiredAssisting with ordering, inventory control, labour controlContributing to seasonal menu development as well as features and special eventsEnsuring a positive relationship with BOH/FOHEnsuring all cleanliness and health and safety standards are met.Events and weddings, assisting with planning and executionAssisting with staff motivation and development of a positive kitchen cultureWill be required to use and train employees on use of culinary equipment including:Knives, ovens, slicers, warmers, steamers, grill, blenders, food processors etc.It is to be understood that such tools can be dangerous and require proper care and PPEEnsures food and other kitchen products are maintained and correctly stored according to health and safety standardsEnsures freshness and quality of all menu itemsKeep workstations, sanitized, sufficiently stocked, clean,



and organizedPerforms opening duties, closing duties, prep work and other duties as required under direction of the executive chefWill be required to weekdays, evening, weekends, and holidays as needed: andOther duties as requiredQualifications and RequirementsMust be able to perform essential kitchen functions and responsibilities satisfactorilyMust hold (or be willing to be trained for) Safe food handling certificate and Smart ServeAbility to communicate effectively in the English language orally, electronically, and in normal day to day business functions; andAbility to read, write, and complete proceduresWorking ConditionsCooking in a busy restaurant can be physically demanding. The position can at times require long hours standing, repetitive motions, cooking, chopping etc. Hot and cold environments, lifting of items up to 50 lbs.The work environment is characteristic of many kitchens that can include smoke and heat from the cooking process, airborne particles of potential allergens such as spices, wheat flour, nuts and seeds. The kitchen can at times be loud. You will be required to work in close proximity to other culinary staff; andRequired tospend long hours concentrating which will require attention to detailand high levels of accuracy; and stamina.Blyth Brewing & Distilling Inc. is an equal employment prospect employer committed to diversity and inclusion. Blyth Brewing & Distilling Inc. is committed to accommodating applicants with disabilities throughout the hiring process, in accordance with the Accessibility for Ontarians with Disabilities Act (AODA). We will work with applicants requesting accommodations at any stage of the hiring process.

📌 Sous Chef - Grand Bend Stirling Sands Vineyards (Ashfield-Colborne-Wawanosh)
🏢 Cowbell Brewing
📍 Ashfield-Colborne-Wawanosh