ABOUT BESO BY PATIRA

Beso by Patria explores authentic Spanish cuisine, masterfully crafted with ingredients imported straight from the motherland. Fresh fish, octopus, shrimp and other seafood is sourced daily to pair perfectly with a vast collection of vino, cócteles, y cerveza. Craft meats are charcoal cooked to perfección, and our famous paella collection is not to be missed.

JOB SUMMARY

The Pep Sous Chef is responsible for assisting the Executive Chef in operating a cost effective, clean and safe kitchen while meeting or exceeding food quality and speed of service requirements. Prep Sous Chef is directly responsible for all kitchen preparation operation, management of pep team and responsible for the overall quality of the food production.
INK prides itself in providing the team with cross-training opportunities for all positions and across all INK Entertainment venues. We can offer you full-time, part-time or co-op work while you learn new skills in a life-long profession. Employees of INK will receive dining discounts, early access to some of INK’s events, and enrolment in INK’s Perkopolis perk program!

SKILLS/REQUIREMENTS

• Requires good communication skills, both verbal and written, must be able to speak, read and write English.
• Be a role model for the the Team with regards to attendance, following all house rules and by maintaining a positive attitude at all times.
• Must possess basic computational ability and possess basic computer skills.
• Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
• Thorough working knowledge of hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and applicable health codes.
• Must be able to work flexible shifts, days and hours based on business needs
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Working knowledge of federal, provincial and local laws governing equal employment opportunity and civil rights, occupational safety and health.
• Practice company culture and protect assets of the property. Maintain professional appearance and behavior when in contact with guests and associates.
• Follow policies and procedures in training manuals and associate handbook.
• Always remember we are in a partnership with our guests, fellow associates and owners to provide quality service and profitability.
• Perform all reasonable requests from executive team.
• Follow proper time-keeping policies and procedures including all company emergency and safety procedures.

EDUCATION

• High school or equivalent education required

• Comes to work on time, dressed, groomed, and ready to perform
• Communicates with Chef/Sous Chef and other team members to learn of daily menu needs, events, and important shift information.
• Conducts walk-through of restaurant upon arrival to assess cleanliness and determine restaurant readiness; assesses stock and production status; determines production needs; visits each station to assess quality of previous night’s close and quality of remaining product, and communicates this with other team members and chefs.
• Ensures stations are appropriately staffed and stocked before the restaurant opens and throughout shifts.
• Ensures waste sheets are printed, posted, and cross checked throughout the day.
• Executes staff schedules; ensures that all stations are appropriately staffed for the shift; ensures a smooth shift change following established procedures; assesses stations that need additional support and jumps in; phases out extra scheduled staff as volume permits; runs labour reports and enters team schedule changes, adjusts clock in/out errors of team members when necessary.
• Communicates with team members and other managers/chefs to plan and set expectations for the shift.
• Communicates with chefs and managers to ensure required prep work is completed for each shift.
• Ensures proper safety and sanitation procedures are upheld by all team members; ensures safe and sanitary workstations and walk-ins.
• Reviews all daily and weekly reports (e.g., actual vs. projected report, production sheets, inventory/invoices, daily detailed labour report), and communicates restaurant’s results.
• Achieves continual growth in operational standards as demonstrated by improved efficiency and quality of food and kitchen operations.
• Sources qualified candidates; holds departmental meetings to give direction and provide information to team members; observes team members’ on-the-job performance and conducts kitchen team member performance evaluations; is accountable for kitchen hiring, routine written performance appraisals and discipline.
• Teaches culinary skills and proper technique, trains and supervises team members on all restaurant procedures; helps create and maintain written goals and benchmarks for self and team member development, analyzes the performance of team members at all times.
• Helps achieve profit objectives by measuring and managing food, waste and labour costs and controllable expenses; analyzes production sheets; minimizes waste and labour costs; monitors receivable pricing and makes price changes when necessary; checks specs on deliveries; understands and achieves financial goals.
• Checks portioning, garnishing, temperature, taste, and appearance of food to ensure quality and recipe adherence.
• Operates and maintains the working order of all equipment in the kitchen; troubleshoots equipment and organizes repairs and maintenance.
• Ensures fridge and freezer temperature logs are up to date, can confidently address any fluctuations and take the lead on finding solutions.
• Is responsible for kitchen inventory and purchasing; ensures that there is enough product on hand to complete daily production; orders new stock; purchases special order supplies if necessary; ensures proper rotation and labeling of ingredients and products.
• Understands and interprets P&Ls and other financial statements.
• Interacts with FOH team members and guests by greeting them, providing service, answering questions, solving problems, and handling complaints.
• Manages freezer and walk-in fridge, assesses first use needs in walk-in to ensure reduced product waste; ensures all freezer pulls are performed pro-actively.
• Protects the integrity of all recipes, policies and procedures.
• Follows established procedures to obtain results and ensures proper opening and closing procedures and proper station set-up compliance.
• Adjusts PAR levels as appropriate; ensures accuracy of production sheets; anticipates and communicates production changes to team members immediately.
• Reviews invoices to ensure accuracy, correcting errors if necessary and flagging price changes.
• Demonstrates positive energy and stamina; upholds the highest quality standards for food, service and financial management; requires that kitchen operations meet his/her personal “stamp of approval” at all times. Develops team to execute shift duties independently of his/her own involvement.