Sous Chef - Grand Bend Stirling Sands Vineyards at Cowbell Brewing Co.

Lambton Shores, Ontario, Canada -

Full Time

Start Date

Immediate

Expiry Date

02 Oct, 26

Salary

0.0

Posted On

04 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Leadership, Menu Development, Inventory Control, Food Preparation, Staff Training, Expediting, Health and Safety Compliance, Event Planning, Labour Control, Problem Solving, Culinary Equipment Operation, Time Management

Industry

Food & Beverages

Description

Job Summary Reporting to the Chef, the Sous Chef is responsible for leading the kitchen in the absence of the Executive Chef, Overseeing the preparation and cooking of all stations and managing prep lists. Also responsible for assisting with ordering products as well as inventory control. Ensuring that all products leaving the kitchen are of highest standards with no exceptions. Supporting events and high volume kitchen with production. Contributing to the development of seasonal menus and supplier relationships. Roles and Responsibilities * Strong leadership skills, ability to problem solve in a quick and efficient manner. Remaining calm under pressure. * Ensuring all dishes and prep is done to standard, managing prep loads and delegating tasks to ensure each station is prepped and ready as per business levels * Expediting chits and orders as required * Assisting with ordering, inventory control, labour control * Contributing to seasonal menu development as well as features and special events * Ensuring a positive relationship with BOH/FOH * Ensuring all cleanliness and health and safety standards are met. * Events and weddings, assisting with planning and execution * Assisting with staff motivation and development of a positive kitchen culture * Will be required to use and train employees on use of culinary equipment including: * Knives, ovens, slicers, warmers, steamers, grill, blenders, food processors etc. * It is to be understood that such tools can be dangerous and require proper care and PPE * Ensures food and other kitchen products are maintained and correctly stored according to health and safety standards * Ensures freshness and quality of all menu items * Keep workstations, sanitized, sufficiently stocked, clean, and organized * Performs opening duties, closing duties, prep work and other duties as required under direction of the executive chef * Will be required to weekdays, evening, weekends, and holidays as needed: and * Other duties as required Qualifications and Requirements * Must be able to perform essential kitchen functions and responsibilities satisfactorily * Must hold (or be willing to be trained for) Safe food handling certificate and Smart Serve * Ability to communicate effectively in the English language orally, electronically, and in normal day to day business functions; and * Ability to read, write, and complete procedures Working Conditions * Cooking in a busy restaurant can be physically demanding. The position can at times require long hours standing, repetitive motions, cooking, chopping etc. Hot and cold environments, lifting of items up to 50 lbs. * The work environment is characteristic of many kitchens that can include smoke and heat from the cooking process, airborne particles of potential allergens such as spices, wheat flour, nuts and seeds. The kitchen can at times be loud. You will be required to work in close proximity to other culinary staff; and * Required to spend long hours concentrating which will require attention to detail and high levels of accuracy; and stamina. Blyth Brewing & Distilling Inc. is an equal employment opportunity employer committed to diversity and inclusion. Blyth Brewing & Distilling Inc. is committed to accommodating applicants with disabilities throughout the hiring process, in accordance with the Accessibility for Ontarians with Disabilities Act (AODA). We will work with applicants requesting accommodations at any stage of the hiring process.

Responsibilities

The Sous Chef leads kitchen operations in the absence of the Executive Chef, overseeing food preparation and station management. They are responsible for inventory control, seasonal menu development, and ensuring all dishes meet high quality and safety standards.