Summary :
We are seeking a Sous Chef who is willing to relocate to beautiful Salt Spring Island. Salt Spring Wild Cider has a restaurant with a 90 seats in the winter and 175 seats in the summer. We have a small, made from scratch kitchen with a robust service and use seasonal and local ingredients in our food. The sous chef will assist the head chef with running the kitchen as well as work the hot side line. Starting wage is 60k/year, tips are betwen 3-6.50$/hr for kitchen work, and there is an hourly bonus for up to 100hours of OT work per year (up to 2900$/yr). Our team is laid back and respectful in nature. Temporary on-site accomodation can be provided until a longer-term solution is found. Please provide a cover letter and 3 work references will be required

Job description

• As directed by the head chef, develop and execute at least 3 seasonal menus per year that aligns with SSW’s brand, vision and costing parameters.
• Work hot-side and prep/cold side as needed.
• With your team, design creative & unique weekly or bi-monthly features using fresh, local & seasonal ingredients.
• With head chef, communicate feature changes to FOH managers in a scheduled & functional manner
• Alongside head chef, train & mentor new & existing kitchen staff on new menu items, portioning, cooking techniques, & presentation.
• Cover shifts as needed, or make sure that shifts are covered if there are staff shortages or illness to avoid business closures
• Mentor younger workers so they can develop skills & be inspired in their roles
• Be collaborative in nature with our existing team, including FOH & general managers
• Ensure food safety & sanitation practices are followed in the kitchen.
• Work collaboratively with front-of-house staff & managers to ensure a seamless dining experience for guests & clearly communicate any on the fly changes to FOH and BOH
• Work collaboratively with FOH and BOH on large group experiences
• Be adaptive in nature to allergies & reasonable modifications from guests
• As directed by the head chef, and if needed, complete weekly ordering and management of food & labour costs, & work within budget parameters.
• As directed by the head chef ,manage costing protocol, report theoretical costs/plate, submit monthly inventory counts, and liaise with head bookkeeper and GMs to produce monthly kitchen profit and loss statements.
• Adapt & adjust to the seasonality of the business. Plan seasonal menus in advance
• Work with head chef assisting Scheduling & management all kitchen staff
• Alongside Head Chef, liaise with owners & management regularly
• Report labour & other issues with management as they arise
• In the absence of head chef, act as head chef
• Overtime, evenings and weekends will be required.

Job Type: Full-time
Pay: $60,000.00-$69,000.00 per year

Benefits:

• Dental care
• Extended health care
• Life insurance

Ability to commute/relocate:

• Salt Spring Island, BC: reliably commute or plan to relocate before starting work (preferred)

Experience:

• Cooking: 5 years (preferred)

Licence/Certification:

• Food Handler Certification (required)

Work Location: In perso

Please refer the Job description for details