The Sous Chef is responsible for coordinating and supervising assigned areas of the culinary operations, while maintaining high quality menu execution and service levels
Job Summary
The Sous Chef is responsible for coordinating and supervising assigned areas of the culinary operations, while maintaining high quality menu execution and service levels.
This would include managing culinary staff, ordering inventory and managing supply levels, executing the menu in an efficient and high quality manner.
The Sous Chef is further required to ensure the safe and healthy preparation of meals and sanitation techniques at all times to avoid cross-contamination and the spoiling of food product.
Matching Summary
The Sous Chef is responsible for coordinating and supervising assigned areas of the culinary operations, while maintaining high quality menu execution and service levels.
Skills & Requirements
Must-have
Coordinate and supervise culinary operations
Maintain high quality menu execution
Manage culinary staff
Order inventory and manage supply levels
Ensure safe and healthy preparation of meals
Execute sanitation techniques
Nice-to-have
Passion for new business ventures
Role model company culture
Respond quickly in dynamic environment
Creative, curious, love thinking big
Key Requirements
Post-Secondary diploma in Business Management, Culinary Arts or Hospitality considered an asset