Sous Chef

WHAT YOU'LL DO Responsibilities Lead, mentor and train the culinary team in your jurisdiction. Ensure correct preparation and presentation at a consistent level for all food items. Support the Head Chef with administrative responsibilities, including scheduling and payroll. Supervise food preparation and cooking methods, portion sizes, garnishing and presentation. Leadership & control Coordinate and supervise ordering of food supplies and kitchen equipment. Approve products to meet quality standards, keep cost accounts and take responsibility for food preparation areas. Train, discipline, supervise and organize kitchen personnel regularly. Complete performance evaluations and recommend salary increases as warranted. BRING YOUR EXPERTISE Qualifications Diploma in Culinary Arts / Food Production Valid Food Handler's Certificate HACCP & Public Health Hygiene knowledge A minimum of 3 to 4 years of continuous progressive cooking experience on the line, including section leadership