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Food Preparation Leader

3 months ago

Vaughan, Ontario, Canada BM Jane Street Fund LP Full time
Position Overview

As a Sous-Chef at BM Jane Street Fund LP, you will play a vital role in our culinary operations, ensuring the highest standards of food quality and presentation. Your expertise will guide our kitchen team in delivering exceptional dining experiences.

Key Responsibilities
  • Cost Management: Assess and calculate the necessary quantities and expenses for food supplies.
  • Record Keeping: Maintain comprehensive logs of food costs, consumption, sales, and inventory.
  • Training and Development: Demonstrate innovative cooking methods and equipment usage to kitchen staff.
  • Staff Instruction: Guide cooks in the preparation, cooking, garnishing, and presentation of dishes.
  • Event Catering: Prepare and cook complete meals and specialty dishes for events such as banquets.
  • Team Supervision: Oversee cooks and other kitchen personnel to ensure efficient operations.
  • Menu Planning: Develop menus that adhere to quality standards and meet customer expectations.
  • Food Preparation: Direct food preparation and cooking activities across multiple dining establishments.
  • Staff Training: Educate team members on food preparation, cooking techniques, and food safety practices.
Supervisory Role

You will be responsible for managing a team of 5-10 individuals.

Work Environment

This position operates in a fast-paced kitchen setting, requiring the ability to work under pressure and meet tight deadlines while maintaining a keen attention to detail.

Personal Attributes

The ideal candidate will demonstrate:

  • Leadership: Ability to inspire and guide a team.
  • Flexibility: Adaptability to changing circumstances.
  • Initiative: Proactive approach to problem-solving.
  • Organizational Skills: Efficient management of tasks and responsibilities.
  • Team Collaboration: Strong ability to work as part of a team.
Experience Requirements

Applicants should have a minimum of 7 months to less than 1 year of relevant experience in a culinary role.

This is a permanent position requiring a commitment of 35 hours per week.