Our catering operation is seeking a Sous Chef to assist the Executive Chef in the daily management of the kitchen and catering operations ensuring maximum client satisfaction through planning, organizing, directing and controlling the operation and administration.
Someone who is passionate about what they do in the kitchen and eager for the opportunity to prove themselves.

QUALIFICATIONS AND SKILLS

• Minimum 3 years work experience as Sous Chef
• Ability to execute and cater events as needed ranging from an intimate family dinner to a full scale wedding
• Experience in high volume kitchens in both plated and buffet meals
• Able to produce high quality, beautifully presented food consistently while ensuring food quality standards
• Ability to follow food trends and assist/lead menu creation and execution
• Post Secondary Degree, Diploma or Certificate from a recognized Culinary Institute or College Program

Work remotely

• No

Job Types: Full-time, Permanent
Pay: $60,000.00-$70,000.00 per year

Experience:

• Catering: 3 years (preferred)

Licence/Certification:

• Ontario Driver License (preferred)

Work Location: In perso

• Demonstrates a hands on approach to all functions in the kitchen
• Assists in the development of seasonal menus, stations and recipes of all menu items
• Ensure that recipes are accurate and updated as needed
• Collaborate with Executive Chef to manage, analyze and control kitchen labour and food costs
• Monitor food taste and presentation to ensure quality, taste and consistency
• Flexibility to work as dictated by business demands including weekends and evenings as required
• Be an advocate for health and wellness as it relates to Food & Beverage
• Assume responsibilities of the Executive Chef in their absence or in the event of multiple events taking place in a single nighti