Sous Chef

Playground•Kahnawake, QC

7d•Onsite

About The Position

As Sous Chef, you will play a pivotal role in our culinary team, ensuring the delivery of high-quality dishes that delight our guests. You'll be responsible for menu preparation, recipe supervision, and training our culinary team. Your creative input extends to developing new menu items, and you'll maintain the kitchen's cleanliness and organization. With a strong focus on food quality and customer satisfaction, you will help uphold our culinary standards and contribute to a positive dining experience.

Requirements

Must be fluent in English or French
Excellent communication, interpersonal and organizational skills
Ability to multitask and remain calm and professional in a fast-paced environment
Understanding, knowledge and ability to apply and direct internal controls
Solid understanding of restaurant operations
Knowledge of Front of House operations
Solid computer skills (Microsoft Office, Google Suite)
Ability to implement and communicate proper sanitation rules and regulations
Knowledge of appropriate food temperatures
Demonstrated experience in all phases of cooking, food arrangement, and presentation
Management/supervisory experience
Superior time management skills
Budgeting and financial skills
Ability to lift up to 100 lbs
Ability to frequently stand and walk for long periods of time
Ability to read and interpret documents such as procedure manuals, safety rules and operational maintenance instructions
Ability to write routine reports and correspondence
A positive and collaborative team player attitude
Must be able to work on your feet for the duration of the shift
Flexibility to work various shifts, including weekends, evenings, overnight hours and holidays
Possess a valid Canadian work visa

Responsibilities

Responsible for the preparation of menu items
Supervises and ensures recipes are followed, and a quality product is presented
Prepares new menu items to test in Playground F&B outlets and establishes proper procedures on how team members are to prepare them
Trains team members in proper methods of preparing menu items, including portion control and portion consistency
Inspects food after preparation to ensure food quality standards are met and food/plate presentation is appealing and accurate
Determines specials and menu selections based on food availability, cost and spoilage concerns
Assists the Executive Chef in budget preparation, budget tracking and costing methods
Develops par stock levels and procedures for maintaining levels
Checks coolers daily to ensure product rotation and usage of product
Ensure proper/safe storage of all food and supplies in kitchen areas
Works with the purchasing department to have adequate supplies available
Responsible for maintaining the cleanliness and sanitation of the kitchen(s) and the server workstations. Develops, implements and regularly inspects cleaning procedures
Monitors inventory and creates inventory sheets and requisition forms when required
Tracks menu costs
Tracks food spoilage/waste costs
Focuses on Guest satisfaction by listening and responding to guests' concerns
Investigates and resolves food quality and customer complaints