Job Summary

The Sous Chef plays a pivotal role in ensuring the smooth and efficient operations of the kitchen. The primary responsibilities include supporting developing menus, collaborating with colleagues, and maintaining high standards of food preparation and service. This role requires a proactive individual with excellent culinary skills, strong leadership abilities, and a passion for delivering exceptional dining experiences. Key duties include training and mentoring younger chefs, ensuring stations are service-ready, and managing food requisition and stock control. The Sous Chef fosters teamwork, adheres to OH&S; and company policies, and drives overall success of the business.

Responsibilities

- Collaborate with the team to prepare and develop seasonal menus, ensuring they are complete with costings, recipes, order sheets, and plating pictures/diagrams.
- Liaise with the Restaurant Manager daily for any concerns or special considerations.
- Work closely with the kitchen team to ensure standards are met.
- Ensure stations are set up for service.
- Expedite and assist with plating or any station needing help during service.
- Train, teach, and mentor younger chefs to maintain a motivated and confident team.




- Complete and ensure accuracy of all sign-offs.
- Hold daily briefings to keep the team informed.
- Compile recipe and menu binders for recent hires.
- Supervise staff training and communication between stations.
- Manage food requisition, ordering, production levels, stock control, and station organization to minimize wastage.
- Schedule kitchen staff to maximize productivity.
- Ensure all food items are available and communicate any substitutions to service staff.
- Remain guest-focused, approachable, and quick to exceed guest expectations.
- Assist and ensure cooks complete daily and weekly tasks.
- Adhere to OH&S; standards, and ensure a safe workspace.

Requirements

- 2+ years of experience as a Sous Chef.
- Excellent record of kitchen and staff management.
- Valid Food Safe Certification.
- Understanding of various cooking methods, ingredients, equipment, and procedures.
- Accuracy and speed in handling emergency situations and providing solutions.
- Red Seal Certified or equivalent an asset.

Pay: $26.82-$31.00 per hour

Work Location: In person

📌 Sous Chef (Campbell River)
🏢 Harbour Grill
📍 Campbell River