JOB DESCRIPTION

We are looking for full-time and part-time Sous Chefs to join our team at Queen’s Hospitality Services.
The Sous Chef is responsible for supporting day to day operations of the kitchen in support of Executive Chef/ Manager. This position requires leading peers, training and delegating and assuming operational responsibilities. The Sous Chef must be able to work/lead and have knowledge of all stations and support where and when needed.
This role requires a passion for food, creativity in menu planning, and strong leadership abilities to guide kitchen staff in delivering exceptional dining experiences.

QUALIFICATIONS

• Strong knowledge of food safety practices and food handling procedures.
• Experience in food service within a fast-paced hospitality environment.
• You have a passion for food
• You are a leader, that creates a positive work environment and takes development seriously.
• Flexible work schedule with ability to work days, evenings and nights
• Are you guests focused and customer service oriented?
• Do you thrive in a busy kitchen?
• Ability to work independently with limited supervision required
• Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage
• Food safety certification required
  This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE).

EDUCATION

Minimum 1-2 years experience

• You will report to the Executive Chef or Unit Manager. You will assist with all aspects of back of house restaurant management including:
• Participate actively during operations to co-ordinate food production as well as working line stations
• Assist with the management of food costs - conduct physical counts of food inventory, develop action plans and reports within designated timelines
• Assist in establishing par levels for food and manage inventory levels and costs
• Assist with managing kitchen labour costs by adhering to labour budgets, and maintaining team levels to meet the customer demand and assist to manage kitchen labor costs on a daily/weekly basis
• Assist with the training and development of all culinary staff
• Conduct thorough opening and closing checks of the kitchen to ensure that operational standards and food safety standards are met
• Monitor food safety and food handling activities on an ongoing basis, ensuring standards are met.
• Follows Aramark safety policies and procedures including food safety and sanitation
• Ensures security of company assets
  At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.