Sous Chef-RRCR

Position Summary:

Pre-opening and under the general direction of the Executive Chef and Executive Sous Chef, this position will play a significant part in the design, development and build out of several diverse dining concepts. Post opening the Sous Chef supports their leaders in all culinary activities at Gordon Ramsay Steakhouse. This role ensures the kitchen operates efficiently and the maintenance of the highest culinary and brand standards. The Executive Sous Chef leads the success of the kitchen team, oversees food preparation and collaborating with Culinary management team.

Key Accountabilities:

• Responsible for ensuring all dishes are prepared to Gordon Ramsay standards.
• Supervise and prepare dishes in accordance with recipe guidelines, and positively engage with culinary team in daily operations.
• Uphold Gordon Ramsay standard by exuding confidence and pride, spreading positivity, maintaining uncompromised accountability, and working cohesively with the team.
• Ensure all dishes leaving the kitchen meet the restaurant's quality standards by conducting regular quality checks, addressing any quality issues promptly and effectively.
• Responsible for prompt delivery of dishes, maintaining reasonable ticket times, and address customer feedback and concerns professionally.
• Assist in ordering and managing inventory to ensure sufficient stock levels, monitor ingredient freshness and quality, and minimize waste through efficient inventory management.
• Liaise with the Executive Chef and Executive Sous Chef to confirm the menu requirements and discuss the working processes of their team.
• Collaborate with leadership to maintain an organized kitchen with proper mise en place, ensuring all tools and ingredients are ready for service.
• Assist with training and mentoring kitchen staff on proper culinary techniques, safety protocols, and kitchen operations.
• Support ongoing practice of safe food handling and preparation techniques. Model best practices for knife handling, food preparation, and maintaining sanitation procedures to comply with health and safety standards.
• Supervise the assigned workstation function and assign duties and responsibilities to team members.
• Assist with proper flow of communication between front of house and back of house.
• Provide support to culinary team members in their stations, when necessary.
• Ensure compliance with licensing laws, health and safety and other statutory regulations
• Other duties as assigned.

Education and Qualification Requirements:

• Post-Secondary education in Culinary Management or 4 to 6 years’ experience cooking and preparing food in a fine dining restaurant.
• An empowering and encouraging leader with a natural ability to bring people together towards a common goal.
• Red Seal certification, current enrollment in the program an asset
• High school diploma
• Food Safe Level 2 certification and Serving It Right certification
• A passion for providing a Great Experiences and Memories to all guests, both external and internal
• Demonstrated ability to exceed internal and external customer expectations through timely, effective, and service oriented communication
• Working knowledge of MS Office
• Able to work effectively in a fast-paced environment, and work under pressure to meet multiple deadlines with particular attention to detail.
• Strong interpersonal skills and verbal communication skills.
• Excellent organizational skills, including the ability plan effectively and work without direct supervision.
• Able to lead a team through motivating, developing, and sharing the successes of the team.
• A willingness to learn, develop and achieve new skills for personal and professional development
• Live GCC’s Values on the job: Integrity, Team Engagement, Drive to Succeed, Service Excellence and Citizenship.
• A passion for providing Great Experiences and Memories to our internal and external guests in the continual quest of achieving service excellence.

Work Environment Considerations

• Regular kitchen environment, standing and walking for long periods of time, non-traditional work hours.

Minimum Rate (CAD $) | Minimum Salary (CAD $) 55,500.00 Job Rate (CAD $) | Midpoint Salary (CAD $) 75,000.00 Maximum Rate (CAD $) | Maximum Salary (CAD $) 94,500.00