DESCRIPTION:

Job Overview
Sous Sol is seeking a talented and passionate Sous Chef to join our culinary crew in the best basement in town. The ideal candidate will have a strong background in elevated food preparation and restaurant management, with a commitment to maintaining high standards of food safety and quality. As a Sous Chef, you will play a crucial role in supporting the Head Chef in daily kitchen operations, ensuring that all dishes are prepared to specification while fostering a positive and efficient & FUN work environment.

Responsibilities

• Assist the Head Chef in menu planning and recipe development & sourcing local ingredients.
• Supervise and assist kitchen staff during food preparation and service.
• Ensure all food safety and sanitation guidelines are followed according to provincial regulations.
• Help maintain inventory levels & appropriate food costing & assist with ordering as needed.
• Train and mentor junior kitchen staff on cooking techniques and best practices.
• Collaborate with the culinary team to create innovative dishes that align with restaurant image.
• Monitor food presentation and quality before serving to guests.
• Address any kitchen-related issues promptly to maintain smooth operations.

Experience

• Proven experience as a Cook or in a similar role within the food service industry.
• Strong knowledge of food safety regulations and best practices.
• Experience in restaurant management is preferred but not required.
• Familiarity with various cooking techniques, ingredients, equipment, and procedures.
• Excellent supervisory skills with the ability to lead a team effectively.
• A passion for hospitality and delivering exceptional dining experiences.

Join us in creating memorable culinary experiences for our guests while working in the coolest basement in the city!

• Assist the Head Chef in menu planning and recipe development & sourcing local ingredients.
• Supervise and assist kitchen staff during food preparation and service.
• Ensure all food safety and sanitation guidelines are followed according to provincial regulations.
• Help maintain inventory levels & appropriate food costing & assist with ordering as needed.
• Train and mentor junior kitchen staff on cooking techniques and best practices.
• Collaborate with the culinary team to create innovative dishes that align with restaurant image.
• Monitor food presentation and quality before serving to guests.
• Address any kitchen-related issues promptly to maintain smooth operations