Sous Chef Jobs

STONE PEAK RESTAURANT | SOUS CHEF

The Sous Chef at Stone Peak Restaurant is responsible for reporting to and supporting 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 Stone Peak Restaurant’s 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.
Sous Chef Key Roles
● Be enthusiastic, energetic and demonstrate a genuine positive demeanor throughout the shift while motivating and leading the team
● Ensure every guest receives the best food experience and leaves eager to return
● Manage and oversee the culinary operations through action with presence on the cooking line through the service periods
● Supports the culinary execution and training with focus on exemplary culinary standards
● Recipe adherence and menu production management
● Hands on skill and development training of culinary team
● Inventory management conducted through weekly food inventory and inventory ordering

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 Chef

Sous Chef Detailed 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 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 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

Education and Job Requirements

● Minimum of 5 years culinary experience in a full-service restaurant
● Minimum 1-year experience in a supervisor or Sous Chef role
● Experience in a new restaurant opening considered an asset
● Red Seal Certification consider an asset
● Culinary Diploma considered an asset but not required
● Proficient computer skills including but not limited to: POS, inventory software, excel and word
● Food Safety Course and W.H.M.I.S.
● Must be able to carry and lift items weighing 30lbs, must be able to stoop and bend
● Must be able to stand and move for extended periods of time to continuously perform essential job functions
● Ability to work flexible hours including mornings, days, evenings, nights, weekends, and holidays based on business needs