J
3524
Sous Chef
Culinary - Upscale Casual
SK - Saskatchewan, SASKATOON
Details

Shift work

Shift work

Benefits immediate

Benefits - Immediate

Meals provided

Meals Provided

Summary

JRoss has partnered with a landmark Saskatoon restaurant to assist them in identifying a Sous Chef. The ideal candidate will come from a very busy casual/upscale dining restaurant, small boutique hotel or corporate restaurant. You know how the numbers come together, from food costs, expenses and labour, and can effectively manage the kitchen to perform within the parameters. You know what it takes to motivate the team, and will train them effectively to deliver to guests expectations.

Contact Janis Romeskie at 403.670.9101 x4 or submit your resume in confidence below.

Description

Reporting to the Executive Chef, responsibilities and essential job functions include, but are not limited to, the following:

  • Oversees daily kitchen operation and sets direction of culinary department in conjunction with the Executive Chef
  • Assist the Executive Chef in preparation of financial forecasts and budgets; instrumental in taking steps to assist the division in exceeding Food and Beverage financial targets
  • Ensuring proper inventory control and ordering practices are utilized
  • Assist the Executive Chef in meeting or exceeding goals as identified through employee engagement surveys.
  • Leading initiatives to guarantee Guest Satisfaction Scores are overachieved
  • Training and development of culinary team members with emphasis on team leads, food presentation and preparation methods
  • In conjunction with other leaders, the  Sous Chef will ensure the kitchen is maintained in optimum condition
  • Strives to advance his/her knowledge, skills and abilities and consistently shares same with others
  • Instrumental in running a department that meets Health & Safety committee objectives
  • Lead the kitchen in the absence of the Executive Chef
  • Will be a key player in menu development and implementation of menus with consideration to concept, food trends & food cost
  • Actively involved in kitchen and department head meetings

Requirements

  • This position is ideally suited to the individual who sees their role as assisting the Executive Chef
  • Preferably in an Executive Sous Chef position or has held a Sous Chef position a minimum of 3 years
  • Valid trade qualifications
  • Exceptional organization skills to manage multiple priorities
  • Excellent oral and written communication skills
  • A team player with the ability to train, coach and motivate employees.
  • Product and quality obsessed with good knowledge in menu engineering and design.
  • Previous experience scheduling a brigade of 12+
  • Basic understanding of labour costs and productivity
  • Versed on calculation of food cost; Experience with conducting food inventories and understanding of inventory turn-over
  • Understanding of safe work practices and initiatives to reduce or eliminate accidents
  • Self-motivated, detail oriented and well organized with creative flair.
  • Previous experience managing in an unionized environment is an asset

     

    Visa Requirements: Must be legally entitled to work in Canada

Corporate Culture

Our client is locally owned and operated by a core group of leaders who care about the operation. They lead with passion and provide an environment where people can strive to improve their skills and expertise.

Perks & Benefits

Dental
Extended Health

Certifications / Education

Red Seal or Equivalent

Position Type

Permanent
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