The Pint Public House is hiring a Sous Chef

2 weeks ago

Toronto, Ontario, Canada The Pint Public House Toronto Full time

Reports to:
The Kitchen Manager.

Main Purpose of the Job:
The Sous Chef assists the Head Chef in all aspects of the Kitchen operation of a large scale, full service restaurant and sports bar, including but not limited to:

  • Reaching all financial goals outlined in the annual operating budget
  • Accountable for specific areas of P&L such as cost of food and kitchen labour
  • Research, prepares and implements recipes that capture the company's food philosophy
  • Training and execution of new and stablished recipes
  • Procures the best available products while maintaining cost of goods targets outlined in annual budget
  • Oversees maintenance and repairs program for kitchen equipment
  • Creates and promotes a positive atmosphere for team members, guests, supplier and all business partners and associates alike
  • Resolve any guest concerns, complains or special request in a professional and efficient manner.
  • Understands and upholds all internal policies and procedures, holds all team members accountable equally and fairly.
  • Understands and upholds all regulations and requirements stablished by local, provincial and federal authorities, including but not limited to: Ontario ESA 2000, WSIB, DineSafe and Smart Serve.
  • Oversees front and back of the house restaurant staff including servers, bartenders, food runners, hosts, server assistance, cooks, dishwashers and bar-backs

Reports to:
Store Head Chef.

Duties and Responsibilities:

  • Documents, investigates, escalates and resolves all employee and guests incidents
  • Ensures exceptional service standards are consistently met and that activities are carried out effectively and safely
  • Inspects kitchen storage areas to ensure compliance with health and safety regulations
  • Estimates front-of-house food and beverage needs, and supervises intake orders to ensure specifications
  • Reviews financial information such as sales, inventory, labour cost and cost of goods to monitor budget
  • Meets with dining room and bar personnel to plan restaurant activities and special events.
  • Performs other duties as required or assigned
Qualifications and Certificates

  • 2+ years of management experience in a fast pace restaurant environment
  • Culinary degree or equivalent experience
  • High level of costumer service, demonstrated by their ability to listen, deal and resolve guest comments, concerns or complains
  • Outstanding communication. Fluent in English is a must (written and spoken), knowledge of a second language is a plus
  • Leadership and problem-solving skills
  • High school diploma
  • Knowledge of craft beer
Must complete the following courses or certifications prior to join our team:

  • Food handler certification -
  • Smart Serve -
  • WHMIS -
  • AODA -
  • Workplace Violence & Harassment

Working Conditions:

Cold conditions:
Keg fridge, beer fridge, cold room & patio in the winter months.

Hot conditions:
Patio during the summer months

Chemicals:
We have a range of chemicals and will train you to use them safely and effectively.

Schedule:

Must be able to work a minimum of 8 hours shifts that range from, early morning starts (7am) to late night finishes (3/4am).

Work week consists of five shifts, a minimum of 48 hours, however hours may change based on business levels.

Physical Requirements

Strength Guidelines

  • Able to lift 50 lbs
  • Able to work on feet at a fast pace for 8 hours. Breaks will be provided as per ESA 2000.
Motion Parameters

  • Have the ability to climb stairs frequently throughout the shift.
  • The job may require squatting, kneeling, standing & walking
  • Must be confident in carrying a tray.
  • Will be required to work at a high output fast paced
  • Have a sense of urgency
Vision and Hearing Requirements

  • Will be required to read beverage recipes and adhere to them at all times
  • Will be required to communicate with colleagues so an efficient service can run
  • Will be required to operate the point of sale system and take credit card payments
Psychological Demands

  • Will be required to lead a shift. e.g making sure all duties are completed and signed off on by delegated staff.
  • Have a strong mindset. The job can be challenging at times.
  • Able to focus while having other tasks to-do.

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