OUR CONCEPT

Everyside is where you come to hang out, kick back, and have a good time—no matter what side of town you’re from. Located right in the heart of downtown Toronto, we’re all about keeping things easy. Local brews, guest taps, house-made food, and a vibe that says, ‘Come as you are, stay as long as you like.’ Whether you’re here for the beer, the bites, or just to kick back and unwind, you’ll feel right at home. It’s simple, really: good people, good drinks, good times.
Check us out @drink.everyside…and our sister restaurants
@melrose.on.adelaide @piccolo__caffe @saintjohnstavern

CORE ACCOUNTABILITIES

Customer Service

• Ensure customers are receiving consistent products from our kitchen staff as laid out in our training program and menu specifications
• Adopt an attitude of hospitality, educating and accommodation
• Encourage positive relationships between FOH and BOH for guest service
• Look at staff and customer interactions to ensure exceptional service by listening to feedback and developing appropriate plans to rectify negative feedback
• Communicate customer feedback to praise or further train BOH staff and communicate with GM and senior management in regards to feedback and learning opportunities

Food Cost Control and Inventory Management

• Work with the Chef to ensure an exciting food program during creation and execution
• Ensure stock is well maintained, labeled, rotated and organized for service efficiency and to minimize waste
• Ensure all invoices are well organized
• Look over reports each week to analyze performance and costing data
• Work with the Chef to train, implement and continuously execute systems to promote minimal food waste

Training

• Take all BOH staff through our training program outlined in the hiring package
• Take the time to walk each new BOH staff through our food menu breakdowns, bill times, proper presentation, possible allergen modifications and venue maintenance
• Ensure staff know entire food menu and have quality tests before getting on the line
• Cross train where necessary across stations
• Have one of the strongest familiarization of the kitchen setup, fridges, freezers, dry storage and service floor

Labor Controls

• Follows best practices for efficiency, assists in minimizing labor theft and makes decisions based on guest needs to hit labor targets
• Active on the floor management along with data tools and awareness of advantages of cross-training to support business and labor needs
• Understands tools/systems and techniques to achieve targets and make educated cuts

Reporting

• May assist Chef with weekly venue evaluations and/or month end reports
• Nightly manager communications (7Shifts) are read before shift and noted at the end of AM shift (86s, low stock, staff issues, maintenance issues)
• May assist Chef with Quarterly Staff evaluations

Promotions and Networking

• Active member of the industry; introduces themselves and team to various businesses in the neighborhoods we operate
• Encourages and leads staff to explore local bars and restaurants to build their network
• Participates and supports internal sales initiatives and community event participation is encouraged
• Available resource for emergencies during the venue’s busiest periods

Job Type: Full-time
Pay: $40,000.00-$87,500.00 per year

Additional pay:

• Tips

Benefits:

• Dental care
• Discounted or free food
• Extended health care
• Paid time off
• Vision care

Schedule:

• Weekends as needed

Experience:

• Cooking: 3 years (required)

Licence/Certification:

• Food Handler Certification (preferred)

Work Location: In person
Expected start date: 2025-02-1

The Sous Chef will play a key role in executing Everyside’s vision of the highest quality dishes, satisfying the needs of the restaurant and exceeding guest expectations.
As an exemplary leader on the senior management team, their duties are tied into ensuring the restaurant’s success through high service standards, exceptional menu offerings and building the staff morale around a passion for learning and food.
The Sous Chef is the right hand to the Executive Chef, supporting their needs.
Secondary tasks will include contributing to our food standards, equipment, sanitation, cleanliness, safety, portion controls and cost controls. They also maintain a positive work environment for all staff, focusing on the Back of House, but including the Front of House.