Sous Chef

Job DescriptionUnder the general supervision of the Chef Manager, the Sous Chef is tasked with ensuring the culinary excellence of thelocation. This includes the planning, preparing and/or directing the preparation of all meals in the kitchen, includingcatering, developing new recipes, and reviewing food preparation processes to improve efficiency. The Sous Chef willalso provide direction to team members, delegating tasks and providing training and coaching to ensure a safe andsmooth operation as well as assisting in the handling of administrative duties.· Assist in planning and developing menus and recipes for the cafeteria and catering events, incorporating both thecompany’s promotional themes and the Healthwise Choices Program while also encouraging creative ideasfrom staff that fall within company guidelines and restrictions· Establish and implement food preparation schedules for all staff and recipes, creating an efficient and organizedprocess for each dish· Prepare and/or direct the preparation of food items for meals, daily specials, and catered events such as: soups,salads, starches, meats, fish, poultry, vegetables, and desserts· Act in an advisory capacity to the Chef Manager; make suggestions for menu planning and costing that takesinto consideration dish popularity, cost to produce, and seasonal availability and trends· Be highly proficient in a wide variety of preparation methods such as: roasting, grilling, steaming, poaching,boiling, and baking· Complete knowledge of the kitchen, recipes, and service stations at the location with the ability to step in andprovide additional support where required· Train service staff in superior presentation of each menu item, ensuring proper portioning Lead a team bydelegating tasks and ensuring best practices are followed, in an effort to ensure high levels of product quality andcustomer satisfaction in a work environment conducive to learning and team and organizational success· Ensure all staff are adhering to all required safety regulations and procedures while preparing food, including:o Using proper techniques when using the tools, supplies, and equipment provided (i.e. knives, ovens,cleaning materials)o Wearing and correctly using proper personal protective equipment (e.g. non-slip shoes, cut-resistantgloves)o Proper handling of equipment only by trained staff and notifying appropriate parties of malfunctioningor in need of repair equipmento Complying with Food Safe and/or Serve Safe standards including sanitation, prevention of cross-contamination, and the recording of temperatures of food itemso Following all Health and Safety policies and procedures as set by applicable legislation and companypolicies· Work alongside the Chef Manager and kitchen staff to control costs of the location by taking measures such as:QualificationsCompletion of a post-secondary degree or formal culinary training· Three years of recent related experience in the food service industry working with high volume culinary teams· ServeSafe and/or FoodSafe certified· Thorough knowledge of regulations regarding the food service industry· Superior communication skills in both verbal and written English with the ability to communicate in French asneeded· Excellent culinary tastes and an artistic flair for creating unique meals and appealing presentations· Experience leading high-performance teams with a track record of producing results while motivating teammembers· Able to effectively handle the concerns of employees, customers, and clients with tact while adhering toconfidentiality policies· Work accurately and in an efficient manner while managing multiple tasks and priorities