JOB SUMMARY

INK Entertainment is looking for a Sous Chef that 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. In the Executive Chef’s absence, the Sous Chef is directly responsible for all kitchen operations, management of the team and responsible for the overall quality of the food production.
INK Entertainment prides itself in providing the team with cross-training opportunities for all positions and across other INK Entertainment venues. Employees will receive dining discounts and early access to some of INK’s events. Every INK venue is within walking distance of the TTC subway.

SKILLS/REQUIREMENTS

• 3-5 years of industry experience as a supervisory role in an established and recognized food service establishment.
• Formal Culinary Training.
• Experience with Mediterranean cuisine is preferred.
• Extensive Food and Beverage knowledge. Restaurant Industry knowledge. High volume Banquet/Catering/Fine Dining/ Grab and Go/ Hotel / Amenity Program experience preferred.
• Strong organizational skills, attention to detail, knowledge of restaurant regulations, leadership, management, ability to work under pressure
• Proper service temperatures and holding temperatures of all prepared foods and knowledge of all cooking methods.
• Must be able to speak, read, write and understand English with good communication skills, both verbal and written.
• Thorough working knowledge of hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and applicable health codes.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.

• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reductions and manage budgetary concerns.
• Supervises all food preparation and presentation to ensure quality, sanitary cooking conditions, and only accepts the appropriate way to safe food handling.
• Works with kitchen leadership team to maintain kitchen organization, staff ability, and training opportunities.
• Demonstrate Continuous effort to improve operations, streamline work processes, and work cooperatively and jointly to provide quality seamless team-oriented guest service.
• Visually inspect, select and use only the freshest fruits, vegetables and other food products of the highest standard in the preparation of all menu items.
• Participate in actual food preparation, produce food, taste and expedite during peak meal periods as needed.
• Read and employ math skills for following recipes. Process requisitions for supplies.
• Train and supervise kitchen staff in the proper preparation of menu items.
• Control procedures for cost and quality
• Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations.
• Oversees and organizes kitchen ingredients to ensure a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
• Trains new kitchen employees to restaurant and kitchen standards.
• Ensure quality food is prepared and displayed in order to achieve customer satisfaction and profitability while maintaining a high standard of cleanliness and sanitation in designated work areas.
• Assist with the preparation and display of high-quality foods as established by the Chef De Cuisine, Seniors Sous and Sous Chef.
• Ensure all stations are properly set prior to service and make the necessary corrections if needed.
• Provide training and experience to staff to adhere to the quality standards of the department.
• Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.
• Ensure good customer relations are maintained at all times, in particular when working in the public areas of the restaurant.
• Report any questionable product concerns to the Chef de Cuisine or Sous Chef to maximize product utilization and minimize waste.
• Assume Head Chef responsibilities during absence of Sous Chef.
• Perform other related duties as assigned by Sous Chef, Senior Sous Chef or Chef De Cuisine.