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Chef de Cuisine

3 months ago

Toronto, Ontario, Canada Dopamina Restaurant Inc. Full time

Summary


This role is great for a goal driven and highly skilled senior cook or sous who is looking to join our team and collaborate on the menu creation for an innovative Eurasian tapas cuisine.

Before opening, we are looking for someone who will assist menu building with our Head Chef.

After opening, the Sous Chef will work hand in hand with our Head Chef and be responsible for the management of day-to-day operations of the restaurant as well as collaborate with the FOH team to help execute the vision of the restaurant.


Salary is inclusive of gratuities and yearly bonus.

Key Responsibilities

  • Menu planning and creation.
  • Collaborate on kitchen layout and planning.
  • Must have passion towards innovative culinary
  • Recruit, develop, train, and communicate with a new team building as well as any additions to the team with a focus on growth on development.
  • Consistently display exceptional leadership by providing a positive and engaging work environment, coaching team members as appropriate and demonstrating a dedicated and professional approach to managing a team.
  • Strong financial understanding, including managing food & labour costs and controls, menu costing and productivity controls.
  • Purchase, manage, and oversee all kitchen inventory and ordering.
  • Develop training programs as well as procedures for our kitchen team.
  • Work in collaboration with the FOH management and staff to ensure the restaurant's vision is being achieved to provide an unprecedent experience to our guests.

Requirements:

  • 35 years experience as Sous Chef within a restaurant environment.
  • University or college degree in culinary field.
  • Previous experience in menu design.
  • Strong computer skills with knowledge of Microsoft Office Word and Excel.
  • Demonstrates strong leadership, team, communication, and coaching skills.
  • Food Handlers and Smart Serve
  • Strong problem solving and creative thinking skills.

Schedule:

  • Every Weekend
  • Holidays
  • Monday to Friday

Experience:

Sous Chef: 3 years (preferred)

  • Cooking: 5 years (preferred)

Licence/Certification:

  • Food Handler Certification (preferred)
  • Culinary Degree (preferred)

Work Location:
In person