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Kitchen Operations Leader

3 months ago

St John's, Newfoundland and Labrador, Canada St. John's Fish Exchange Kitchen & Wet Bar Full time
Position Overview

As a Sous-Chef at St. John's Fish Exchange Kitchen & Wet Bar, you will play a crucial role in the culinary team, ensuring the highest standards of food preparation and presentation.

Educational Requirements
  • Completion of secondary school or equivalent experience is required.
Professional Experience
  • Minimum of 3 to 5 years of relevant experience in a culinary environment.
Key Responsibilities
  • Maintain comprehensive records of food costs, consumption, sales, and inventory.
  • Analyze operational costs and other pertinent data to enhance efficiency.
  • Demonstrate innovative cooking techniques and equipment usage to kitchen staff.
  • Oversee the activities of specialized chefs, cooks, and kitchen personnel.
  • Develop and create new recipes that align with our culinary vision.
  • Instruct kitchen staff in the preparation, cooking, garnishing, and presentation of dishes.
  • Prepare and cook complete meals and specialty items for events such as banquets.
  • Supervise and mentor cooks and other kitchen staff to ensure quality and consistency.
  • Regularly prepare and cook meals or specialty foods for guests and functions.
  • Manage the requisition of food and kitchen supplies to maintain operational flow.
Supervisory Responsibilities
  • Supervise a team of 3-4 kitchen staff.
Culinary Specialties
  • Expertise in fish and seafood, as well as meat, poultry, and game.
Personal Attributes
  • Dependable and reliable team player.
  • Strong interpersonal and communication skills.
  • Demonstrates initiative and is well-organized.
Screening Questions
  • Are you currently a student?
  • Are you legally authorized to work in Canada?
  • Are you open to relocation for this position?
  • Do you possess prior experience in this field?
Work Conditions
  • Temporary position with a commitment of 40 hours per week.
  • Working language: English.