Sous Chef Full Time

Job summary

The Sous Chef will assist the Chef Manager in daily kitchen operations, including menu execution, inventory management, and staff supervision. They are responsible for maintaining high standards of food quality, safety, and sanitation while ensuring efficient service and profitability.

Job details

Job Summary: Seeking a motivated and experienced Sous Chef to support the day-to-day operations of our kitchen. The successful candidate will assist in menu execution, food preparation, inventory management, staff supervision, and maintaining high standards of food quality, safety and sanitation. The Sous Chef will work closely with the Chef Manager to lead the kitchen team, ensure efficient service, and help create an exceptional experience for guests. The hourly wage for this role is $23.00. Final compensation will be determined based on relevant skills, experience, qualifications, and internal equity. We are committed to offering competitive compensation and comply with all applicable pay transparency legislation. Further details regarding our total rewards offerings will be shared by the Talent Acquisition team during the hiring process. Canadian work experience is not a requirement for this role. Please note that artificial intelligence–based tools may be used at certain stages of the recruitment and applicant screening process. If you were to come on board as one of our Sous Chefs, we’d ask you to do the following for us: * Assist the Chef Manager in the unit, taking over the Chef Manager's duties in his/her absence. * Assist the Chef Manager with inventories, pricing, cost controls, requisitioning, and issuing supplies and equipment for food production. * Prepare and supervise the culinary team in preparation of a wide variety of foods in addition to sharing food knowledge with the team. * Be directly involved in menu planning and development, operation planning, expenditures, budgeting, costing and maintaining proper inventory levels. * Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. * Ensure good client relationships are maintained and that the client is satisfied with the service and menu options provided. * Ensure strict compliance with Compass’ Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations. * Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace accident or incident to head office. * Make recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas as appropriate. Think you have what it takes to be our Sous Chef? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role. * Four years of related culinary supervisory experience in a fast-paced production-oriented environment. * Strong background in banquet and catering functions with high-volume production. * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation. * Basic supervisory skills, capable of motivating, leading and developing associates. * Hard-working team player with ability to prioritize effectively. * Excellent communication skills (written and verbal). * Proficient in Microsoft Office (Word and Excel). * Able to work flexible hours to accommodate business needs, may require evening and weekend availability.

What you’ll do

The Sous Chef will assist the Chef Manager in daily kitchen operations, including menu execution, inventory management, and staff supervision. They are responsible for maintaining high standards of food quality, safety, and sanitation while ensuring efficient service and profitability.

Requirements

Candidates must have four years of related culinary supervisory experience in a fast-paced, production-oriented environment. A strong background in high-volume banquet and catering functions, along with proficiency in Microsoft Office, is required.

Listed skills

• Budgeting · Preferred
• Food safety · Preferred
• Sanitation · Preferred
• Microsoft Office · Preferred
• Team Leadership · Preferred
• Communication Skills · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary supervision
• Menu planning
• Inventory management
• Food cost control
• Staff supervision
• Banquet operations
• Catering
• Food safety
• Sanitation
• Microsoft Office
• Communication skills
• Budgeting
• Team leadership
• WHMIS
• Occupational health and safety
• Menu Planning
• Food Quality Assurance And Control
• High Volume Production
• Supervision
• Strong Work Ethic
• Planning
• Microsoft Word
• Microsoft Excel
• Communication
• Occupational Safety And Health
• Food Preparation
• Inventory Management
• Legislation
• Operations
• Quality Assurance
• Quality Management
• Workplace Hazardous Materials Information Systems
• Prioritization

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership
• Sous Chef
• Chefs
• Chefs and Head Cooks