Executive Sous Chef - Pineapple Hall

ABOUT THE POSITION

The Executive Sous Chef contributes to all back of house operations and is responsible for assisting in several functions including but not limited to: food preparation, inventory control, and employee training. Must have a constant presence in the restaurant and ensure the company image is always positively supported through remarkable client experiences with consistently high levels of service.

WHO WE ARE

Located in Stephen Avenue Place, this energetic and sophisticated new Foodhall concept is based on showcasing all that Concorde has to offer in one convenient spot. Have you ever wanted your favorite dish from Lulu Bar or Bridgette Bar, but don't have time to be seated in a restaurant? Now you can get all your favorites in one place and in one easy step. The Pineapple hall allows you to grab a quick lunch and choose from all your favourites, or try something new!

WHAT YOU'LL GET

• Competitive annual salary
• Gratuities
• Paid leave for sick and bereavement
• Comprehensive company subsidized Health Benefits package after 90 days
• 3 weeks' vacation
• Cell Phone Allowance
• Duty meals
• Professional development financial support
• 25% Company-wide food & beverage discount & access to frequent local business discounts/specials

WHAT YOU'LL DO

• Ensure consistent food preparation, production, and the highest calibre of presentation, taking advantage of all opportunities to improve.
• Oversee all aspects of food production, including involvement in menu planning and costing.
• Create work schedules for all kitchen staff and assign work and duties accordingly.
• Provide leadership & administration of kitchen in assistance to the Head Chef.
• Supervise all kitchen staff; allocate tasks to ensure efficiency and ensure all team members are aware of their responsibilities.
• Ensure the company image is always positively supported through remarkable guest experiences with consistently high levels of service.
• Ensure the highest level of hygiene and food safety is adhered to by all personnel in the preparation and handling of food items.
• Assist kitchen staff and work on the line daily.
• Lead, train, develop, and provide hands-on coaching to all staff within the kitchen.
• Ensure proper foresight within all stations to confirm product is managed properly to execute prep procedures and service in a cost and time effective manner.
• Place orders with suppliers, ensuring cost control of all food and beverage items.
• Ensure all kitchen items ordered from suppliers are correct and checked for quality as per restaurant's standards.
• Maintain and ensure all departmental and the restaurant's policies and procedures are adhered to; ensuring department operates in compliance of all relevant laws.
• Ensure all inventory of food and equipment is accounted for and secured upon closing of kitchen.
• Conduct pre-shift meetings, communicate upcoming functions for the day, products that are out/short, and daily features.
• Maintain composure and professionalism at all times, ensuring kitchen personnel are supported and prepared for peak hours.
• Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
• Perform ad hoc duties as required to support the overall effectiveness of the kitchen team and ensure smooth operations.
  

WHAT YOU HAVE

• Minimum 2+ years of culinary experience, 2 years of culinary leadership experience preferred.
• Culinary trade diploma preferred.
• Proven leadership aptitude, ability to step up and be accountable for the kitchen operation in the absence of the Head Chef.
• Advanced knowledge of hospitality best practices and guest service.
• Strong team player that leads by example and has demonstrated the ability to reliably execute or delegate work to meet objectives.
• Strong English communication skills with ability to establish and develop relationships with employees, partners, vendors, and customers.
• Ability to maintain professionalism, control, and composure in difficult and stressful situations.
• Comfortable using Microsoft Office Suite.
• Working knowledge of applicable employment related legislation.
• Possess high professional ethics and avoid extreme familiarity or conflicts with other.
• Ability to stand for entire duration of the shift (up to 12 hours).
• Valid Food Safe and WHMIS Certification is required, but can be obtained once hired.