The Sous Chef at The Breeze reports to and supports the Executive Chef while leading the culinary team. The Sous Chef will have an active role of overseeing a wide range of daily activities ranging from day to day kitchen operations to assistance with menu creation. This position plays a key role in management of food, labour and kitchen related costs.
The Sous Chef plays a key role in ensuring that the business consistently delivers high-quality food products, as well as working cohesively with the Food & Beverage management team to consistently execute the Breeze vision for exceptional guest experience. The Sous Chef must set the exemplary standard of execution for their staff by role modelling the expectations set for them by the brand model.
Competencies
Cooking Skills: exceptional level of cooking prowess which ensures that any part of cooking line or culinary operation can be successfully supported
Genuine Passion: real desire to make guests dining experiences special. Encouraging and teaching a passion for all things culinary while keeping artistic flair alive
Organization: can effectively move between tasks and prioritize appropriately between execution, operational tasks, and cleanliness
Time Management: effectively manages time to achieve business goals while satisfying the guest service needs
Communication: able to train and supervise the kitchen staff as well as coach them carry out the Chef’s intentions. Actively listens and receives feedback.
Problem Solving: responsive, calm, creative and flexible to ensure operations continue to run smoothly in the face of the unexpected
Consistency: Approachable by both employees and management. Actions and reactions are consistent to create a safe and comfortable environment for employees and guests
Reliable: able to earn trust and take on tasks as assigned and required by the Executive Chef
Duties and Responsibilities
Daily:
Presence on the cooking line during service periods while supporting staff in the area required
Responsible for all aspects of the BOH day to day set up, and shift management in the Executive Chefs’ absence
Assist in leading daily shift briefing with culinary team, updates on product, inventory, projected shift sales and upcoming events and promotions
Participate in FOH shift briefing providing education on menu items and product details
Contact with hourly staff members to assess and positively impact morale and culture while also assessing skill and operational effectiveness
Ensures 100% adherence to recipes during execution of all products served
Manages food quality, portion control and plate presentation through consistent coaching and development of hourly staff during shift
Accurately completes all food and chemical orders
Liaison with product suppliers on product availability and quality
Executes events and promotions to an exemplary level
Monitors and leads by example kitchen cleanliness
Ensures BOH is compliant with all safe food handling, health & safety and WHMIS requirements
Hands on training with all kitchen positions, systems, and equipment
Supervise equipment maintenance including walk-in and line refrigeration and freezers
Weekly
Attends operations review meetings with Food and Beverage management team: Sales, inventory, people, guests and events
Assist Executive Chef with conducting performance adjustment meeting with ‘under-performing’ staff
Manages inventories, completes weekly inventory counts, inventory orders and production schedules
Reports weekly waste and product loss with associated action planning to reduce future expenses
Assists with the production of BOH schedules and contributes to schedule planning
Reviews weekly sales and labour budget targets and can proactively adjust operation standard s
Creates and manages staff adherence to weekly cleaning schedules
Monthly
Contributes to decision making on the culinary team, development and hiring
Reviews statements from vendors to ensure accuracy; follow up on invoicing errors and/or credits
Assists with communication to vendors on product pricing, availability, and contract service
Contributes to BOH cleanliness audit and action planning
Quarterly
Contributes to performance reviews of hourly staff
Assists with planning of core menu changes, development of new recipes with appropriate inventory and cost details
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