Sous Chef is a culinary leadership role requiring hands-on performance and instruction to junior team members as well as consistently excellent execution of menu items while adhering to budgetary targets.
You will assist in directing culinary operations on a shiftly basis under the guidance of a Chef or Senior Chef.
Daily shift management, including labour controls and line check systems.
Oversee all revenue periods and preparation and management of fresh made prep recipes.
Management of prep charts ensuring freshness, shelf life and proper food safe practices are controlled.
QUALIFICATIONS & EXPERIENCE
Previous culinary leadership experience in a high volume, full-service restaurant kitchen required.
Excellent high volume culinary production skills.
Team leadership in highly engaged kitchen area.
The ability to provide consistent culinary and leadership direction during high revenue periods.
Fluent in English (written and spoken)
OTHER KEY ATTRIBUTES
The ideal candidate will :
Be very organized.
Have a positive and energetic attitude.
Display natural leadership abilities.
Have a strong sense of urgency, but able to remain calm in stressful situations.
Thrive in a fast pasted environment.
Location(s) Richmond, British Columbia Department Culinary Manager Career level Management (supervisor) Hours / Status Salary Full-time (Benefited)