Blue Shock Executive Search - 22 Jobs
Calgary, AB
Posted 9 days ago
Job Details:
$45,000 - $50,000 / year
Full-time
Executive
The sous chef plays a vital role as the second in command behind the Chef. Renowned as the most challenging position in the kitchen, the Sous Chef is entrusted with ensuring the kitchen operates smoothly and maintains high morale. This role primarily oversees the back-of-house team and fosters effective communication between the day and night shifts. Leading the day service and managing all opening duties are key responsibilities, including creating the daily pass to review each day's service post-closure. In addition, the Sous Chef oversees inventory, places orders as needed, manages the uniform program, and handles front-of-house ordering. Attention to detail and a deep dedication to the restaurant's success are essential qualities for this position, given its impact on maintaining the restaurant's standards and consistency.
DAILY DUTIES
Daily duties for Sous Chefs are essential for the smooth operation of the establishment.
AM:
1. Properly opening the building upon entering and ensuring all necessary equipment is on.
2. Checking in with the front of house MOD.
3. Review the previous revenue period with Chef and work together to resolve any issues.
4. Address and resolve any service issues before and after each revenue period worked.
5. Ensuring that all prep lists are completed.
6. Setting up the line for the day service, leading the pre-shift meetings by 11:15 am every day:
a.Counts
b.Features
c.Items to sell
d.Menu awareness
7. Ensuring the quality and consistency of the product and cooking methods are being executed.
8. Day shift manages the nightly close by ensuring the station's prep lists are finished and directs the line reset.
9. Full, clear, and reset of the dish area.
10. Completing the daily pass on and conducting a final walk-through of the line, fridges, dish pit, and dry storage areas are vital before wrapping up the shift each day.
11. Checking out with the front of house MOD.
PM:
1. Checking in with the front of house MOD.
2. Review the previous revenue period with Chef and work together to resolve any issues.
3. Address and resolve any service issues prior to and after each revenue period worked.
4. Ensuring that all prep lists are completed.
5. Setting up the line for the night service, leading the pre-shift meetings by 4:30 pm every day:
a. Counts
b. Features
c. Items to sell
d. Menu awareness
6. Ensuring quality and consistency of product and cooking methods are being executed.
7. Day shift assists the nightly close by ensuring the station's prep lists are finished and directs the line reset.
8. Full, clear, and reset of the dish area.
9. Completing the daily pass on and conducting a final walk-through of the line, fridges, dish pit, and dry storage areas are vital before wrapping up the shift each day.
10. Checking out with the front of house MOD.
11. Properly securing the building upon departure and ensuring all necessary equipment is off.
WEEKLY DUTIES
These duties will need to be completed before the end of every shift:
1. Responsible for overseeing the timely completion of the team's weekly cleaning duties to uphold sanitation standards.
2. Ensuring meticulous attention to keeping food costs and waste minimal to maximize profitability.
3. Monitoring and verifying the accuracy of all orders to maintain inventory levels and quality.
4. Upholding top-tier kitchen consistency by closely monitoring food preparation processes.
5. Participating in regular meetings with the GM and Chef to address upcoming events, concerns, and updates.
6. Participate in resolutions for issues.
7. Participate in the maintenance program for on-site restaurant equipment and tools.
8. Responsible for weekly orders.
9. Responsible for assisting with the accurate count and completion of the monthly in-house inventories.
DAILY DUTIES
Daily duties for Sous Chefs are essential for the smooth operation of the establishment.
AM:
1. Properly opening the building upon entering and ensuring all necessary equipment is on.
2. Checking in with the front of house MOD.
3. Review the previous revenue period with Chef and work together to resolve any issues.
4. Address and resolve any service issues before and after each revenue period worked.
5. Ensuring that all prep lists are completed.
6. Setting up the line for the day service, leading the pre-shift meetings by 11:15 am every day:
a.Counts
b.Features
c.Items to sell
d.Menu awareness
7. Ensuring the quality and consistency of the product and cooking methods are being executed.
8. Day shift manages the nightly close by ensuring the station's prep lists are finished and directs the line reset.
9. Full, clear, and reset of the dish area.
10. Completing the daily pass on and conducting a final walk-through of the line, fridges, dish pit, and dry storage areas are vital before wrapping up the shift each day.
11. Checking out with the front of house MOD.
PM:
1. Checking in with the front of house MOD.
2. Review the previous revenue period with Chef and work together to resolve any issues.
3. Address and resolve any service issues prior to and after each revenue period worked.
4. Ensuring that all prep lists are completed.
5. Setting up the line for the night service, leading the pre-shift meetings by 4:30 pm every day:
a. Counts
b. Features
c. Items to sell
d. Menu awareness
6. Ensuring quality and consistency of product and cooking methods are being executed.
7. Day shift assists the nightly close by ensuring the station's prep lists are finished and directs the line reset.
8. Full, clear, and reset of the dish area.
9. Completing the daily pass on and conducting a final walk-through of the line, fridges, dish pit, and dry storage areas are vital before wrapping up the shift each day.
10. Checking out with the front of house MOD.
11. Properly securing the building upon departure and ensuring all necessary equipment is off.
WEEKLY DUTIES
These duties will need to be completed before the end of every shift:
1. Responsible for overseeing the timely completion of the team's weekly cleaning duties to uphold sanitation standards.
2. Ensuring meticulous attention to keeping food costs and waste minimal to maximize profitability.
3. Monitoring and verifying the accuracy of all orders to maintain inventory levels and quality.
4. Upholding top-tier kitchen consistency by closely monitoring food preparation processes.
5. Participating in regular meetings with the GM and Chef to address upcoming events, concerns, and updates.
6. Participate in resolutions for issues.
7. Participate in the maintenance program for on-site restaurant equipment and tools.
8. Responsible for weekly orders.
9. Responsible for assisting with the accurate count and completion of the monthly in-house inventories.
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Frequently Asked Questions
This is a Sous Chef position located in Calgary, AB.
The salary for this role ranges from $45,000.00 to $50,000.00 per year.
The role oversees the back-of-house team, leads day and night shifts, manages opening duties, inventory, orders, uniform program, and front-of-house ordering, and ensures quality and consistency of cooking methods.
AM duties include opening the building, checking in with the front of house MOD, reviewing the previous revenue period with the Chef, resolving issues, ensuring prep lists are completed, setting up the line, leading pre-shift meetings, and conducting a final walk-through before wrapping up.
PM duties include checking in with the front of house MOD, reviewing the previous revenue period with the Chef, resolving issues, ensuring prep lists are completed, setting up the line, leading pre-shift meetings, ensuring quality, assisting with the nightly close, and conducting a final walk-through before departure.
Weekly duties include overseeing cleaning duties, controlling food costs and waste, verifying order accuracy, monitoring kitchen consistency, participating in meetings with the GM and Chef, assisting with equipment maintenance, handling weekly orders, and assisting with monthly inventory counts.
