Sous Chef-PET

Under the general direction of the Reg VP of Operations, this position is responsible for the overall management of one or more food outlet kitchens. Oversees all food preparation, maintains food and labor costs, motivates and leads by example and provides a learning environment while maintaining a safe and welcoming work environment. Develops performance objectives and delivers performance evaluations for direct reports. Actively participates in the recruitment and hiring process. Ensures adherence to the Company's policies and procedures, motivates and leads by example and supports Great Canadians learning environment while establishing a safe and welcoming work environment for all team members.

Key Accountabilities

• Provides leadership, direction and mentoring to the culinary operation at the site level; develops performance objectives and delivers performance evaluations for direct reports
• Schedules and supervises culinary team members; assigns shift work assignments; edits and approves timesheets
• Directs team members to prepare, pre-cook, cook and present menu items in a timely fashion, following standardized recipes
• Prepares, pre-cooks, cooks and presents menu items; assists on the floor as required
• Maintains budgeted labor and food costs as directed
• Submits food product requirements for approval; may order food and non-food product through regional buying programs
• Assists in the development of new food items, standardized procedures and par inventory levels
• Trains team members in new culinary techniques through floor demonstrations or monthly meetings
• Reviews monthly inventory reports; analyzes discrepancies and takes appropriate action; conducts inventory counts in some locations

Liaises and communicates effectively with all appropriate operational departments

Education and Qualifications

Work Environment Considerations

Job Information

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