Hiring a Sous Chef

at  Mobys Pub

Sous Chef Overview
We are seeking a skilled, passionate, and light hearted (fun) Sous Chef to join Moby’s growing team. The ideal candidate is humble, hardworking, intuitive and solution minded. They are committed to learning, improving, working with a team and growing.

In the role of Sous Chef you…

• Oversee day to day kitchen operations and are involved in services during the busiest day parts.
• Ensure quality, consistency, cleanliness and health and safety standards are upheld.
• Manage busy rushes with grace and can quickly solve problems.
• Care about the guest experience and work well with the front of house team.
• Continuously work on improving your skills, but also enjoy coaching and empowering other team members with knowledge.
• Work well in a team environment and are a supportive team member.
• Collaborate with the culinary team and ownership to develop new menu items and seasonal offerings.
• Manage inventory levels and kitchen supplies.
• Are accountable for overall kitchen profitability from a food cost and labour perspective.
• Are flexible and willing to work weekends and nights.
• Will be open to feedback that helps you continue to grow in your role.

Experience Required

• At least 3 years of culinary experience in a full service restaurant.
• 1 year of management experience is not required, but considered an asset.
• Minimum of Food Safe Level 1
• Must be legally allowed to work in Canada

Why make the move to Salt Spring

• Accommodation is available!!!
• Salary range of $50,000 - $75,000 (including gratuities)
• Flexible scheduling to support work/life balance
• Employee discount at two restaurants
• Career development and opportunity for advancement
• Extended Health Benefits
• Other benefits depending on your interests

• Oversee day to day kitchen operations and are involved in services during the busiest day parts.
• Ensure quality, consistency, cleanliness and health and safety standards are upheld.
• Manage busy rushes with grace and can quickly solve problems.
• Care about the guest experience and work well with the front of house team.
• Continuously work on improving your skills, but also enjoy coaching and empowering other team members with knowledge.
• Work well in a team environment and are a supportive team member.
• Collaborate with the culinary team and ownership to develop new menu items and seasonal offerings.
• Manage inventory levels and kitchen supplies.
• Are accountable for overall kitchen profitability from a food cost and labour perspective.
• Are flexible and willing to work weekends and nights.
• Will be open to feedback that helps you continue to grow in your role