Job Order Detail

Description

Reporting to the Executive Chef, the Sous Chef is responsible for coordinating all day to day operations of the Kitchen. This includes managing various human resources activities such as hiring and performance management within a specified budget set out by the Executive Chef. This position contributes to the unit management function of establishing internal controls for opening and closing routines and ensuring compliance is adhered to by all employees within the unit. Other responsibilities include maintenance of routine operations via effective communication with employees such regular team meetings.  
It is the responsibility of this position to ensure all staff adhere to Provincial and local health and safety regulations by effectively monitoring food production for consistency, waste and quality and recommending cost control measures. As a leader, you will develop employees and ensure their performance is up to par by ongoing coaching and by conducting quarterly and annual performance management meetings. In addition, you will strive to achieve and retain excellent customer service by working with your team to engage and respond to guest experience that is consistent with the corporations vision, mission and values.