Day Sous Chef

at  Beertown Public House Waterloo

TO THOSE LOOKING TO ASPIRE TO GREATNESS IN YOUR CAREER, READ ON:

Beertown Public House Waterloo is growing and seeking the best and brightest Hospitality and Culinary minds to join our team of proven pros. We believe our success is driven by working alongside Leaders who are continually growing and driving to push themselves, their team and our business forward.
If you aspire to a truly great culinary career, this is your opportunity to work for a team of World Class Chefs, including Corporate Executive Chef Todd Clarmo.

Our goal is to foster a work experience that provides our Chefs & Managers with:

• Pride in their role and the company they work for
• Personal & professional respect from all stakeholders
• Ongoing learning & career development with a clear path for growth
• An independent atmosphere that welcomes everyone’s ideas & initiatives
• Competitive remuneration (plus benefits & earned bonuses)
• Meaningful relationships and mentorships
• Possibilities for personal & professional growth
• …all while having good time!

If you…

• know that ‘real’ people work nights & weekends,
• believe that successful people don’t know more, they do more,
• feel the restaurant operates at it’s best when you’re there,
• take the bull by the horns,
• work hard to succeed hard,
• aspire to achieve greatness in your career,

…success is here for you to earn!

DAY SOUS CHEF QUALIFICATIONS:

• Minimum 2 years of previous Sous Chef or Kitchen Supervisory experience required
• Strong organization and communication skills
• Winning mindset and strong work ethic
• Fanatical attention to detail
• Consistent - you believe that a recipe must be followed 100% of the time
• Strong leadership skills and team mentality
• Guest-focused approach
• Desire to learn and grow culinary career
• May have or are working towards Red Seal certification
• May have Safe Food Handling certificate

This position is specifically focused on leading kitchen and culinary program execution with excellence during the day including:

• Training, leading and supporting the day team of Line and Prep Cooks and specifically owning the results of these Team Members
• Organizing prep par levels & ensuring Prep Cook adherence to all prep recipes
• Building lunch business week over week, year over year through consistent culinary execution and speed of service
• Maintaining fridges and organization of prepared products
• Ordering & receiving procedures
• Demonstrating strong leadership through effective communication and management of line operations during service periods
• Monitor daily kitchen cleanliness attacking any repair & maintenance concerns with urgency
• Participate in the scheduling and hiring of culinary Team Members along with fellow Sous Chefs
• Facilitate ongoing training and education of menu to both culinary and hospitality Team Members

This is a full-time, salaried, Culinary Management position, reporting directly to the Chef de Cuisine. The schedule for this position is primarily Day Shifts.