Hiring an experienced Sous Chef to join our culinary team
About the role
Coquette Brasserie is a Parisian brasserie style restaurant with an intimate neighborhood feel located in the heart of Kitsilano. We pride ourselves on offering the freshest hand craftedfrench food in a warm, inviting space suited to diners of all ages.
The Sous Chef will be responsible for the day to day operations in the Coquette Brasserie kitchen. This position will demonstrate culinary talent by personally performing tasks while leading the staff, to ensure a consistent high quality product is produced. They play a vital role in supporting the Executive Chef and Chef de Cuisine in menu development and daily restaurant operations. The Sous Chef will be expected to manage the kitchen team during service to ensure smooth food service operations.
Duties and Responsibilities
Maintain a professional demeanor in all situations
Produce high quality dishes up to the restaurants established standards
Assist the Chef de Cuisine with menu development
Maintain a clean and organized kitchen
Inventory Management - ensure all food products received are stored and rotated properly and that all processed items are labeled and dated.
Ensure that all food preparation equipment is being used safely, correctly and properly maintained.
Ensuring all food items are prepared as per recipes, while maintaining portion control and minimizing waste.
Performance management of staff including discipline as needed
Ability to work any station in the kitchen and help out when necessary
Skills
Strong leadership and management
Delegation of tasks and responsibilities to subordinates as required
Organized and detail oriented
Proficient with health and safety rules and regulations - Valid Food Safe Certificate
Professionalism
Creative Thinking
Motivated
Qualifications
Proficiency in English, written and verbal
Ability to stand for several hours
Ability to lift at least 22kg (50lbs)
Minimum of 5 years experience in a high volume kitchen
Minimum of 2 years in a supervisory role
Knowledge in French cuisine and techniques
Eligible to legally work in Canada, with proof of Valid work permit
Degree or Certificate in Culinary an asset
Hiring an experienced Sous Chef to join our culinary team
About the role
Coquette Brasserie is a Parisian brasserie style restaurant with an intimate neighborhood feel located in the heart of Kitsilano. We pride ourselves on offering the freshest hand craftedfrench food in a warm, inviting space suited to diners of all ages.
The Sous Chef will be responsible for the day to day operations in the Coquette Brasserie kitchen. This position will demonstrate culinary talent by personally performing tasks while leading the staff, to ensure a consistent high quality product is produced. They play a vital role in supporting the Executive Chef and Chef de Cuisine in menu development and daily restaurant operations. The Sous Chef will be expected to manage the kitchen team during service to ensure smooth food service operations.
Duties and Responsibilities
Maintain a professional demeanor in all situations
Produce high quality dishes up to the restaurants established standards
Assist the Chef de Cuisine with menu development
Maintain a clean and organized kitchen
Inventory Management - ensure all food products received are stored and rotated properly and that all processed items are labeled and dated.
Ensure that all food preparation equipment is being used safely, correctly and properly maintained.
Ensuring all food items are prepared as per recipes, while maintaining portion control and minimizing waste.
Performance management of staff including discipline as needed
Ability to work any station in the kitchen and help out when necessary
Skills
Strong leadership and management
Delegation of tasks and responsibilities to subordinates as required
Organized and detail oriented
Proficient with health and safety rules and regulations - Valid Food Safe Certificate
Professionalism
Creative Thinking
Motivated
Qualifications
Proficiency in English, written and verbal
Ability to stand for several hours
Ability to lift at least 22kg (50lbs)
Minimum of 5 years experience in a high volume kitchen
Minimum of 2 years in a supervisory role
Knowledge in French cuisine and techniques
Eligible to legally work in Canada, with proof of Valid work permit
Degree or Certificate in Culinary an asset