About the role
BarChef, the internationally acclaimed cocktail bar located on Queen Street West in downtown Toronto is looking to hire a full time Sous Chef.
The Sous Chef will be working alongside with the Kitchen Manager and Director of Culinary directly and will be responsible for all kitchen functions including food purchasing/ordering inventory, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portioning, maintenance of the food program and all kitchen equipment.
Duties And Responsibilities Include
- Ensure that all products are consistently prepared and served according to Prequel's recipes, portioning, cooking/preparation and serving standards
- Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
- Perform appropriate training of all kitchen team members on all aspects of food preparation, plating and execution in a timely manner.
- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection.
- Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
- Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
- Be knowledgeable of BarChef’s policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
- Oversee the training of kitchen personnel in safe operation of all kitchen equipment including but not limited to dry ice and liquid nitrogen.
- Responsible for training kitchen personnel on cleanliness and sanitation practices.
- Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, cooking equipment and food storage areas.
- Check and maintain proper food holding and refrigeration temperature control points.
About BarChef
We strive to create an experience involving all the senses: a visceral and emotional journey of taste, touch, smell, sound and sight. To the eye, BarChef is a dimly lit, intimate environment. Bottled cocktails line our shelves alongside jars containing over 5,000 oz of our bitters – ranging from cherry and vanilla to rosemary and lavender – aging and infusing for a minimum of three months. The bar is lined with fresh herbs and bottles of all the necessary components for our cocktail program. You'll hear the steady rhythm of our bartenders hand-chipping ice spheres and a nostalgic collection of music ranging from jazz to some more recent selections – all harmoniously paired with the sound of ice being shaken in tin. The scent of fresh herbs and spices lingers with the nostalgic, resonating aroma of our signature cocktail, the "Vanilla and Hickory Smoked Manhattan." The feeling of antique glassware in your hand accompanied by the taste of our original cocktails, all of which include our in-house made infusions, bitters and syrups. Our menu is divided into sections. Overture selections are composed for their approachable flavour profiles. Our Parfumerie page is a selection of cocktails based on a more classic, spirit-driven composition. And finally, our molecular program – Frankie Solarik's approach to a more progressive and contemporary cocktail experience, challenging what is possible with flavour, smell and texture.
Frankie Solarik along with his amazing team strive to provide guests with the ultimate cocktail experience.
About the role
BarChef, the internationally acclaimed cocktail bar located on Queen Street West in downtown Toronto is looking to hire a full time Sous Chef.
The Sous Chef will be working alongside with the Kitchen Manager and Director of Culinary directly and will be responsible for all kitchen functions including food purchasing/ordering inventory, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portioning, maintenance of the food program and all kitchen equipment.
Duties And Responsibilities Include
- Ensure that all products are consistently prepared and served according to Prequel's recipes, portioning, cooking/preparation and serving standards
- Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
- Perform appropriate training of all kitchen team members on all aspects of food preparation, plating and execution in a timely manner.
- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection.
- Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
- Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
- Be knowledgeable of BarChef’s policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
- Oversee the training of kitchen personnel in safe operation of all kitchen equipment including but not limited to dry ice and liquid nitrogen.
- Responsible for training kitchen personnel on cleanliness and sanitation practices.
- Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, cooking equipment and food storage areas.
- Check and maintain proper food holding and refrigeration temperature control points.
About BarChef
We strive to create an experience involving all the senses: a visceral and emotional journey of taste, touch, smell, sound and sight. To the eye, BarChef is a dimly lit, intimate environment. Bottled cocktails line our shelves alongside jars containing over 5,000 oz of our bitters – ranging from cherry and vanilla to rosemary and lavender – aging and infusing for a minimum of three months. The bar is lined with fresh herbs and bottles of all the necessary components for our cocktail program. You'll hear the steady rhythm of our bartenders hand-chipping ice spheres and a nostalgic collection of music ranging from jazz to some more recent selections – all harmoniously paired with the sound of ice being shaken in tin. The scent of fresh herbs and spices lingers with the nostalgic, resonating aroma of our signature cocktail, the "Vanilla and Hickory Smoked Manhattan." The feeling of antique glassware in your hand accompanied by the taste of our original cocktails, all of which include our in-house made infusions, bitters and syrups. Our menu is divided into sections. Overture selections are composed for their approachable flavour profiles. Our Parfumerie page is a selection of cocktails based on a more classic, spirit-driven composition. And finally, our molecular program – Frankie Solarik's approach to a more progressive and contemporary cocktail experience, challenging what is possible with flavour, smell and texture.
Frankie Solarik along with his amazing team strive to provide guests with the ultimate cocktail experience.