Sous Chef

General Description : Under the guidance and support of the Chef, the Sous Chef will be responsible for managing the kitchen according to our policies and procedures and as it relates to OEB’s goals and expectations in providing our guests with a unique experience.

Responsibilities :

Completing OEB knowledge training on policies, procedures, and all other tools necessary to excel at OEB

Assist Chef with overall operations of the kitchen

Manage kitchen staff during their shift ensuring quality and that all duties are successfully fulfilled at the end of their shift.

Lead by example in a hands-on manner, always upholding a calm and professional demeanours

Assist Chef with scheduling to meet fluctuating service periods while maintaining targeted labour costs

Assist Chef with ordering and inventory management levels specific to the stores required food service while achieving targeted food costs

Assist Chef in ongoing revision and functionality of daily, weekly, and monthly cleaning lists

Assist or complete daily line check sheets

Assist the Chef in various administrative duties daily

Assist in special functions both in and out of the store operations

Assisting Chef with orders and restocking of items

Assisting on the line as required

Ensuring cleanliness of kitchen and necessary controls are in place as required

Working with AGM and GM to ensure effective communication between Front of House and Back of House

Assisting with orientations, assisting with training and responsible for write ups and terminations where applicable

Assisting with guest complaints and following up as necessary as per the GM’s delegation

Assist Chef as required with all other duties as delegated

Skills & Requirements :

Enthusiastic, outgoing, and positive attitude

Organization and multi-tasking skills

Ability to work as a team and with minimal supervision

Willing to take initiative

Red Seal Certification or equivalent an asset

Maintaining a clean work environment

Knowledge of Provincial food safety standards and practices

Thrive in a fast-paced environment

Communication skills : Read, write, and speak English

1-2 years of experience

Management experience an asset

Competencies : Organization

Organization

Effective management, organization, and prioritization within the Kitchen.

Communication

Clearly communicate with Chef to ensure quality of service

Service Delivery

Understanding and meeting the needs of guests as required.

Technical

Ability to utilize available technology accurately and thoroughly and to demonstrate practical knowledge of OEB Breakfast Co.

Adaptability

Personal willingness and ability to work in and to adapt to change.

Interpersonal

Working cooperatively and productively with others to achieve results.