Sous Chef

What's An "Other Bird"?

The Other Bird is a hospitality family that includes The Mule & Rapscallion & Co.(Hamilton, ON), Burro (Burlington, ON), The Mule (Port Dover), and The Mule (Cambridge, ON)

The Basic Gist:

The Sous Chef plays a crucial role in supporting the Chef de Cuisine by overseeing all Back-of-House operations. This position requires hands-on management of kitchen staff, ensuring smooth daily operations, food quality, and consistency. Responsibilities include assisting with site management, inventory control, ordering, maintaining food safety standards, training and developing kitchen personnel, and helping create and execute menu items. The Sous Chef will also work closely with the Chef de Cuisine to maintain a positive, efficient, and creative kitchen environment. Must love tacos.

The Job:

Operations (or The Day-To-Day Stuff):

• Support the Leadership: Assist in leading all back-of-house operations, ensuring smooth day-to-day processes. This includes managing staff schedules, ordering supplies, overseeing inventory, and contributing to staff training and development. The Sous Chef will play a key role in supporting the team and ensuring efficient kitchen operations while maintaining high standards.
• Keep Things Yummy: Develop, update & execute the menu & food program with considerations of The Other Bird's Executive Chef & Culinary Director.
• Follow the Rules: Ensure compliance with all legal regulations, including Ontario Employment Standards Act (ESA) & Occupational Health & Safety Act (OSHA)
• Stay In Touch: Maintain constant communication with the General Manager to ensure every aspect of The Mule's BOH operations is operating optimally.
• Mind the Flock: Actively develop Sous Chef(s) & Line Cooks on a daily basis, and lead all BOH staff hiring, reviews, and disciplinary actions.
• Lead the Flock: Work in any BOH position as needed, and guide all staff in improving their working practices by leading by example.
• Keep People Healthy: Ensure safe food-handling practices are followed and reinforced at all times, and ensure kitchen cleanliness is a major priority for all staff.
• Stock the Fridge: Oversee all BOH ordering & deliveries to ensure accuracy & efficiency.
• Keep Things Running: Monitor the general up-keep of The Mule's kitchen & its resources, and assess and address all maintenance issues or repairs as needed.
• Meet the People: Attend meetings, including Other Bird manager meetings, restaurant manager meetings, and general staff meetings
• Work with the Family: Be familiar with the management staff of all Other Bird outlets, and collaborate on staffing, events, and overall communication.

Business Management (or The Numbers):

• Crunch the Numbers: Maintain a comprehensive understanding of the BOH operations from a financial perspective, and be confident in reporting financial numbers to the General Manager.
• Crunch the Numbers (again): Review numbers to ensure that the annual BOH goals are met.
• Even More Number Crunching: Communicate with the Other Bird bookkeepers and HR team to facilitate payroll and fiscal administration.

How Much Work & When:

• 40 hours per week
• Must be able to balance weekly schedule based on business needs.
• Must be able to adjust hours for administrative, social, or other needs outside normal business hours.
• We don't want you to over-work, and we don't want you to under-work. We just expect you to manage your time.

In Exchange For Work, We Will Give You:

• Salary, based on experience
• Health & Dental Benefits
• Paid Vacation Time
• The famous (and awesome) Other Bird staff perks

Your Bosses Are:

• The Mule's General Manager

Ideally, You Have Experience / Education:

• 7+ years of working experience in the hospitality industry, specifically working in restaurant kitchens is required.
• 3+ years of Chef / BOH management experience in the hospitality industry is required.
• Corporate training and experience will be an asset.
• Post-secondary education in Culinary Arts and/or Hospitality Management will be an asset.
• Red Seal Certification will be an asset.

How to Apply:

So, does this sound like you? If so, please respond with your cover letter and resume. We will contact successful candidates to set up an interview.

We look forward to hearing from you

Job Type: Full-time

Pay: $51,350.00-$56,485.00 per year

Benefits:

• Company events
• Dental care
• Discounted or free food
• Employee assistance program
• Extended health care
• Paid time off

Application question(s):

• Do you own non slips shoes?

Experience:

• restaurant kitchen working: 7 years (required)
• restaurant Chef / BOH management: 3 years (required)

Licence/Certification:

• Ontario Food Handler's Certification (required)
• First Aid + CPR Training (preferred)

Work Location: In person