Sous Chef | El Catrin Destileria at The Distillery Restaurants Corp.

Toronto, Ontario, Canada -

Full Time

Start Date

Immediate

Expiry Date

17 Jan, 26

Salary

60000.0

Posted On

19 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Team Leadership, Food Preparation, Cooking, Plating, Presentation, Inventory Management, Health and Safety Compliance, Recipe Development, Menu Innovation, Problem Solving, Communication, Relationship Building, Training, Coaching, Passion for Cooking

Industry

Food and Beverage Services

Description

We’re looking for our next Sous Chef at El Catrin! The Distillery Restaurant Corp., creators of El Catrin, Cluny Bistro, Madrina Bar y Tapas Pure Spirits and Distillery Events is seeking experienced applicants with outstanding beverage & food knowledge, solid business acumen, and a drive to deliver results and bring people together. The ideal candidate is passionate about Mexican cuisine, building the best team environment and delivering exceptional guest experiences through outstanding flavours and presentation. Our Sous Chefs have proven track records of cooking and leading in demanding, high-volume environments with demonstrated progressive growth. The ideal candidate will be experienced and comfortable with all facets of restaurant kitchen management, including hiring, scheduling, training, development and coaching. DRC Sous Chefs manage their teams to success with a hands-on approach and are expected to lead with consistency, passion and humility. Please note: You must already have legal permission to work in Canada to be considered for this role. What you'll experience with The DRC: FAIR COMPENSATION. 60,000.00 annual salary, plus performance bonus. Medical, drug and dental benefits. $50 cell phone allowance and a unique management dining program. CAREER GROWTH. Learn under the guidance of the DRC’s talented Executive Chef at El Catrin, Jose Matamoros, and Chef Tim Miles, our Director of Culinary. CONTESTS. Greatest Dish Challenge: A monthly cooking competition open to all DRC cooks with a CASH prize. This is also a great opportunity to challenge yourself and have a panel of DRC Executive Chefs to try your food. TRIPS. Yes, you read that right – field trips! Selected employees get the chance to visit artisan food producers, cooking demos, farms and suppliers to educate and inspire. GOLDEN TICKETS. AKA more cool prizes awarded to team players that are recognized for their outstanding work ethic. What you’ll be doing: Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation, to ensure efficiency, accuracy, and timely delivery. Manage inventory levels and ingredient sourcing to ensure the availability of high-quality ingredients. Maintain a safe, sanitary and hygienic work environment, following health and safety policies and industry laws and regulations, and best practices. Assume full responsibility in every facet of the business. Monitor fresh, frozen and dry goods being ordered and received by the kitchen. Ensure that all recipes and inventory are accurate and up to date in Optimum Control. Maintain food costs and labor costs at DRC established budgets. Oversee the training and disciplinary processes for all kitchen employees and all operations within their respective outlets. Assist the Executive Chef with performance and development reviews for the team once a year. Run a smooth kitchen service, calling the pass, monitoring workstations and supporting the team when required - maintaining calm leadership in the busiest of times. Bring fresh ideas to improve process and procedures, as well as ideas for menu development and innovation to Executive Chef and team. Build and maintain strong collaborative relationships with fellow chefs and Front of House management alike. Support and create a culture that is centred around a healthy and happy employee experience and a genuine passion for industry, cooking, hospitality, food and beverage. Other duties as assigned. What you’ll bring to the kitchen: EXPERIENCE. You have at least 5 years of quality cooking experience with demonstrated progressive growth in a demanding, high-volume restaurant environment. Your growth has already progressed to Jr. Sous or Sous Chef in a similar environment for at least two years. FORMAL EDUCATION OR ON-THE-JOB LEARNING. You have a Culinary degree/diploma and/or the equivalent in education and experience. A background in Mexican cuisine is considered a strong asset. A GROWTH MINDSET. You’re constantly open to learning, coaching and career growth. PASSION. You have a genuine passion for the industry, cooking, hospitality and food and beverage. SOLUTIONS. You are a strong problem solver with an insatiable desire to impact performance, always looking for opportunities to improve! LEADERSHIP. You’re an exceptional leader with great relationship-building and communication skills. The Distillery Restaurants Corporation (DRC) is committed to providing an inclusive, barrier-free recruitment and selection process. We encourage and welcome candidates with disabilities to apply for job opportunities with us. Please note that accommodations throughout each stage of the DRC’s recruitment process are available upon request. The Distillery Restaurants Corporation (DRC) is committed to providing an inclusive, barrier-free recruitment and selection process where candidates are respected, supported and valued. The DRC welcomes and encourages applications from people with disabilities. Please note that accommodations during every part of the recruitment and selection process are available upon request.

Responsibilities

Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation. Manage inventory levels and ingredient sourcing to ensure the availability of high-quality ingredients.