Sous Chef

Job Description

The SOUS CHEF will play a key role in supporting the restaurant vision for high quality food and ensuring that it is delivered, with a hands-on approach where required, in a professional, safe and efficient manner.

DUTIES & RESPONSIBILITES

•Oversee all aspects of the daily operation of the kitchen and food production area

•Conduct and order inventories as required on food and beverage supplies

•Inspect deliveries, ensuring quality is to satisfaction

•Responsible for understanding the business operations inside the restaurant

•Motivate and coach kitchen staff

•Carry out on-going training to the high standards set by the Executive Chef

•Understand and abide by the Health & Safety standards

•Follow all safety, sanitation, and food handling procedures; accountable for the cleanliness and maintenance of all equipment and stations

SKILLS & QUALIFICATIONS

•Minimum 3 years of experience in similar role

•Excellent attention to detail with a creative flair

•Ability to work weekends, holidays, mornings and nights

•Must be energetic with a passion for food and a positive attitude

•Must be able to follow oral and written instructions

•Must exhibit a high degree of professionalism (i.e. punctuality, commitment to the job, well-groomed, mannerly, great team work etc.)

•Long periods of standing and walking is required

•Repetitive use of hands, dexterity, bending down

WHY WORK FOR US?

• Competitive Wages
• FUN Team and Culture
• Training, Development and Education Reimbursement

THE MILLER TAVERN RESTAURANT recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, , and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.

Requirements:

• Work Permit