Junior Sous Chef

TERRONI INC.•Toronto, ON

2d•CA$20 - CA$21•Onsite

About The Position

Since 1992, our philosophy of doing business, core values and commitment to providing the best in food, wine, and customer service along with an authentic passion for Italian culture has proven itself with the test of time. Our family run business has now grown over the years into a multi-faceted operation, Gruppo Terroni, encompassing restaurants, bakeries, commissaries and retail in Toronto and Los Angeles, operating under the brands Terroni, Sud Forno, Spaccio, Cavinona Wine Agency, and La Bottega di Terroni online shop. The Junior Sous Chef provides support to the Head Chef and Sous Chef with managing the daily operations of the kitchen in accordance with company standards. Your duties will include supervising the work activities of the kitchen team on your shift, maintaining costs within assigned budgets (food and labour), training the kitchen staff and developing their skills by teaching them proper cooking techniques and equipment operation, overseeing the preventive maintenance of all kitchen equipment and maintaining compliance with laws and regulations to protect the business from potential liabilities.

Requirements

Experience in a similar role
Ability to cover all workstations
Knowledge of safe food handling practices
Understanding of health and safety standards, policies and procedures
Familiarity with inventory management systems
Knowledge of applicable laws and regulations (Employment Standards Act, Occupational Health and Safety Act, Ontario Food Premises Regulation, etc.)
Ability to manage labour cost control
Ability to ensure food cost control
Ability to train and develop BOH staff
Ability to provide orientation to new kitchen staff
Ability to demonstrate cooking techniques and methods
Ability to train kitchen staff on equipment operation, cleaning and maintenance
Ability to manage kitchen staff to follow health and safety practices
Ability to assist with personnel scheduling

Nice To Haves

Experience with FoodDocs

Responsibilities

Supervise kitchen work activities, including the preparation, cooking, garnishing and presentation of food products in accordance with the company’s standardized recipes.
Oversee the timely completion of all opening and closing duties for the kitchen team.
Be hands-on in the kitchen with the ability to cover all workstations.
Support the retail team to ensure daily needs are met.
Maintain appropriate cleaning schedules for the kitchen floors, walls, hoods and all equipment.
Verify food preparation and cooking is conducted according to safe food handling practices.
Enforce health and safety standards, policies and procedures to help maintain a safe working environment.
Support daily preventive maintenance for all equipment to reduce costs associated with repairs.
Receive food orders, verifying quality and quantity of the products. Report any issues with the Chef for follow up with suppliers.
Enter invoices, waste and other relevant data into the inventory management system.
Assist with the monthly counting of inventory.
Ensure workers properly conduct and record daily tasks in the food safety management system (FoodDocs).
Maintain compliance with applicable laws and regulations, including, but not limited to, the Employment Standards Act, Occupational Health and Safety Act, Ontario Food Premises Regulation, etc.
Manage labour cost control in accordance with established budgets.
Verify BOH employees consistently follow standardized recipes to ensure food cost control in accordance with established budgets.
Promote and maintain a positive and supportive work environment for all employees.
Promote Gruppo Terroni company culture and commitment to authenticity.
Enforce all Gruppo Terroni policies and procedures consistently.
Train and develop BOH staff to the standards established by the Head Chef.
Provide orientation to all new kitchen staff on Company policies and Standard Operating Procedures (SOPs).
Demonstrate cooking techniques and methods to kitchen staff.
Train kitchen staff on proper operation, cleaning and maintenance of equipment.
Manage kitchen staff to follow all health and safety practices.
Assist the Head Chef with scheduling personnel as required for anticipated business activity and ensure that all positions are staffed in accordance with labour cost objectives.
Report incidents of employee contravention of company policies to the General Manager and Head Chef to ensure progressive discipline process is followed manage and train kitchen staff to meet all health and safety and food handling requirements.