Executive Culinary Manager
3 weeks ago
Job Summary:
The Sous Chef will be responsible for the daily supervision and production of culinary operations, supporting the creation and exemplary service of outstanding food. This role will operate as a member of the management team, ensuring the highest standards of quality and efficiency in the kitchen.
Key Responsibilities:
- Assume responsibility for kitchen management in the absence of the Chef de Cuisine, and act as opening or closing manager.
- Support the hiring, training, and scheduling of all culinary team members, including the mentorship and development of culinary team members.
- Maintain sanitation standards throughout the kitchen in compliance with Provincial regulations.
- Provide input into product ordering, as well as cost control and monitoring.
- Ensure food quality in presentation and production are consistently maintained at a premium level.
- Coordinate the execution of menu requirements and assist with menu development as required.
- Assist with cost control, monitoring and ordering of inventory and liaising with vendors as required.
Requirements:
- Minimum of 2 years of sous chef experience or 2 to 3 years of experience as a senior chef de partie, preferably at a premium, high-volume restaurant.
- Equivalent Red Seal certification, a degree in the Culinary Arts or an equivalent combination of education and experience.
- Excellent interpersonal skills and fluent English communication skills.
- Ability to prioritize, organize, and follow through as necessary.
- Must possess a passion for food and developing knowledge of all cooking methods.
- Food Safe certification.
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