About the Role
Job Role: As the Sous Chef of our kitchen:
– You’ll take the helm of smoker duties, ensuring the meat is impeccably prepared and fired for the gastronomic adventure awaiting the next day.
– Organizing the kitchen to be battle-ready for the ensuing day of business is your forte.
– Upholding cleanliness and adherence to the current Health Standards is the hallmark of your management.
– Drafting precise prep/order lists in sync with business levels, ensuring a smooth sail through the bustling BBQ voyage.
– Overseeing staff efficiencies, fostering a milieu of continuous learning and camaraderie.
– Orchestrating a seamless dinner service is your daily symphony.
– Closing duties, ensuring our kitchen is set to hit the high notes for the next day.
Requirements
Minimum of 2 years experience in a kitchen management role (CDP or higher).
Red Seal Certification is a valued asset.
Food Safe Certification.
Proficient in knife skills.
Solid grasp of food and labour cost control, along with adeptness in recipe execution.
Availability to work evenings and weekends.
Proficiency in overseeing a brigade and stepping into the role of Chef when required.
Excellent communication, bridging the kitchen with the Front of House (FOH) and our cherished guests.
Salary/Wage
$24/hr
Accessible Employer: Yes
Open to International applicants with valid Canadian Work permits: Yes
Job Application
Please complete the form to apply for a position.