Sous Chef - Thornbury, ON, Canada - Push Operations

Description

Your responsibilities as a Sous Chef will include but are not limited to, the following.

· Collaborate with the Head Chef to develop innovative and appealing menu items that align with the restaurant's culinary concept and seasonal ingredients.

· Oversee food preparation processes, ensuring consistency, quality, and adherence to recipe standards. Execute cooking techniques and demonstrate expertise in various culinary styles.

· Assist in managing kitchen staff, including scheduling, training, and supervision.

· Maintaining a positive and productive work environment fosters teamwork and communication among kitchen team members.

· Monitor food quality throughout all stages of preparation and service. Conduct regular inspections to ensure adherence to food safety and sanitation guidelines.

· Inventory Management: Manage inventory levels, order supplies, and control food costs.

· Implement strategies to minimize waste and maximize efficiency in the kitchen.

· Input data and update the procurement system.

· Uphold high standards of service excellence, consistently exceeding guest expectations.

· Address guest feedback and resolve any issues promptly and professionally.

· Ensure compliance with all health and safety regulations, including proper food handling, storage, and sanitation practices. Conduct regular inspections to maintain a clean and safe working environment.

· Work closely with other departments, such as front-of-house staff, to coordinate food service and ensure a seamless dining experience for guests.

· Stay current with industry trends, culinary techniques, and new ingredients. Proactively seek opportunities to enhance menu offerings and improve kitchen operations.

· Any other responsibilities connected and ancillary to the job function assigned by the supervisor/head chef.

Must have requirements:

· Culinary Degree or Equivalent Experience: Formal culinary education from an accredited institution is preferred, but relevant work experience may be considered (3+ years preferred).

· Proven Culinary Skills: Demonstrated cooking techniques, recipe development, and food presentation expertise. Strong knowledge of various cuisines and ingredients.

· Leadership Abilities: Previous experience in a supervisory or leadership role within a kitchen environment. Ability to motivate and inspire team members to achieve excellence.

· Communication Skills: Effective communication skills, both verbal and written. Ability to communicate clearly and professionally with kitchen staff, management, and guests.

· Organizational Skills: Excellent organizational and time management skills. Ability to prioritize tasks, delegate responsibilities, and manage multiple projects simultaneously.

· Adaptability: Flexibility to work in a fast-paced environment and adapt to changing priorities and business needs.

· Attention to Detail: Meticulous attention to detail in food preparation, presentation, and kitchen management. Commitment to maintaining high standards of quality and consistency.

· Creativity: Innovative mindset and creative flair for developing new and exciting menu offerings. Ability to experiment with flavours, textures, and presentations to create memorable dining experiences.

· Team Player: Strong collaborative spirit and ability to work effectively as a team. Willingness to support colleagues and contribute to a positive work environment.

Physical Requirements:

· Ability to stand for extended periods and work in a fast-paced environment.

· Lift (up to 50 lbs) and carry heavy objects, such as bags of ingredients or kitchen equipment.

· Work in hot and humid conditions, near open flames and sharp objects.

· Ability to bend, stoop, and reach overhead.