Back of House - Sous Chef

Job summary

The Sous Chef will direct daily culinary operations, ensuring high-quality food preparation and a clean, organized kitchen environment. They are also responsible for managing sales and profit budgets while actively training and developing the culinary team.

Job details

Our people are the heart and soul of our business, and we are on the hunt for talented, driven, and caring individuals to become a part of our Leadership Team. With the opportunity to help lead the culinary operations in the restaurant, including developing leaders and team members, learning to maintain a positive and upbeat atmosphere, and managing profitability; we are here to train, mentor and develop you, while supporting your life goals. Our restaurants are industry leaders in team development and offer unique opportunities for personal growth, regardless of where you are at in your career. You will be sure to make meaningful, career-enhancing connections and lifelong friends along the way. Our menu, continuously developed by our Executive Chef, features globally inspired flavors and fresh, high quality ingredients. Our passion for the culinary arts and hospitality is evident in our menu, but also in our teams. Both our culinary and front of house staff members are made of people who work to make memorable experiences for our guests, from handcrafted dishes to flawless table service, focused on excellence in every detail. Key Responsibilities Working with the Chef, some of your responsibilities will include: Executing menu items according to company specifications in both prep and line areas Direct culinary operations on a shift basis under the guidance of the Chef to ensure a clean, organized, and successful kitchen with a focus on fresh ingredients and quality control Managing sales and profit budgets Consistent attention to developing others Being part of hiring process, including training, scheduling for multiple positions Key Requirements Previous leadership experience in a full-service restaurant or bar Proven leadership skills: desire to develop and motivate the people around you to always be their best Energetic and positive Excellent culinary production skills Able to provide consistent culinary and leadership direction during high revenue periods You thrive under pressure in a fast-paced environment Committed to being inclusive and embracing diversity Opportunities With our company, you will have the chance to: Gain valuable leadership skills and experience Grow your career in our rapidly expanding company Cultivate your own development by working with senior leaders Attend leadership development seminars and conferences Learn about opportunities for taking part in new restaurant opens across Canada and the USA

What you’ll do

The Sous Chef will direct daily culinary operations, ensuring high-quality food preparation and a clean, organized kitchen environment. They are also responsible for managing sales and profit budgets while actively training and developing the culinary team.

Requirements

Candidates must have previous leadership experience in a full-service restaurant or bar and possess strong culinary production skills. The role requires an energetic, positive individual who thrives under pressure and is committed to fostering an inclusive team environment.

Benefits

• Professional development • Mentorship • Career growth opportunities • Leadership development seminars • Conferences

Listed skills

• Time management · Preferred
• Problem solving · Preferred
• Budgeting · Preferred
• Leadership · Preferred
• Quality Control · Preferred
• Communication · Preferred
• scheduling · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary operations
• Leadership
• Staff training
• Profitability management
• Budgeting
• Quality control
• Menu execution
• Scheduling
• Hiring
• Team development
• Mentoring
• Communication
• Problem solving
• Time management
• Energetic
• Training And Development
• Culinary Arts
• Sales
• Leadership Development
• Operations
• Restaurant Operation
• Team Building
• Quality Control
• Profitability Management

Job areas

• Hospitality
• Food & Beverage
• Management & Leadership
• Back of House Team Member
• Sous Chef
• Chefs
• Chefs and Head Cooks