Sous Chef | Pure Spirits Oyster House and Grill at The Distillery Restaurants Corp.

Toronto, Ontario, Canada -

Full Time

Start Date

Immediate

Expiry Date

01 Aug, 26

Salary

67000.0

Posted On

03 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen management, Menu development, Staff training, Performance management, Inventory management, Food safety, Leadership, Problem solving, Relationship building, Communication, Scheduling, Hiring, Coaching, Culinary operations, Cost control

Industry

Food and Beverage Services

Description

Pure Spirits Oyster House and Grill, part of The Distillery Restaurants Corporation, creators of El Catrin Distilleria, Cluny Bistro and Boulangerie, Madrina Bar y Tapas and Distillery Events, is actively seeking an engaged SOUS CHEF to join our Back of House Team! Our historic Pure Spirits Oyster House and Boulangerie is located in the Distillery Historic District, one of North America's most exciting art and shopping destinations and home to some of the top-ranked restaurants in the City of Toronto. Our Sous Chefs have proven track records of cooking and leading in demanding, high-volume environments with demonstrated progressive growth. The ideal candidate will be experienced and comfortable with all facets of restaurant kitchen management, including hiring, scheduling, training, development and coaching. DRC Sous Chefs manage their teams to success with a hands-on approach and are expected to lead with consistency, passion and humility. Vacancy Status: This position is for an existing, open vacancy. Please note: You must already have legal permission to work in Canada to be considered for this role. We do not use artificial intelligence (AI) in our recruitment/selection process. What you'll experience with The DRC: FAIR COMPENSATION. 67,000.00 annual salary. Medical, drug and dental benefits. $50 cell phone allowance and a unique management dining program. CAREER GROWTH. Learn under the guidance of the DRC’s talented Executive Chef at Pure Spirits, Jason McLaren, and Chef Tim Miles, our Director of Culinary. CONTESTS. Greatest Dish Challenge: A monthly cooking competition open to all DRC cooks with a CASH prize. This is also a great opportunity to challenge yourself and have a panel of DRC Executive Chefs to try your food. TRIPS. Yes, you read that right – field trips! Selected employees get the chance to visit artisan food producers, cooking demos, farms and suppliers to educate and inspire. GOLDEN TICKETS. AKA more cool prizes awarded to team players that are recognized for their outstanding work ethic. What you’ll be doing: Run a smooth kitchen service, calling the pass, monitoring workstations and supporting the team when required - maintaining calm leadership in the busiest of times. Bring fresh ideas to improve process and procedures, as well as ideas for menu development and innovation to Executive Chef and team. Consistently monitor kitchen operations processes and systems to ensure efficiency, cleanliness, best practices and safety. Build and maintain strong collaborative relationships with fellow chefs and Front of House management alike. Support every level of ordering and receiving, maintaining product par levels, ensuring FIFO rotation and safe storage Maintain and build relationships with vendors and suppliers Support and create a culture that is centred around a healthy and happy employee experience and a genuine passion for industry, cooking, hospitality, food and beverage Demonstrate a high degree of personal integrity in every leadership decision Conduct training and development initiatives as well as performance management and employee coaching Other duties as assigned What you’ll bring to the kitchen: EXPERIENCE. You have at least 5 years of quality cooking experience with demonstrated progressive growth in a demanding, high-volume restaurant environment. Your growth has already progressed to Jr. Sous or Sous Chef in a similar environment for at least two years. FORMAL EDUCATION OR ON-THE-JOB LEARNING. You have a Culinary degree/diploma and/or the equivalent in education and experience. A GROWTH MINDSET. You’re constantly open to learning, coaching and career growth. PASSION. You have a genuine passion for the industry, cooking, hospitality and food and beverage. SOLUTIONS. You are a strong problem solver with an insatiable desire to impact performance, always looking for opportunities to improve! LEADERSHIP. You’re an exceptional leader with great relationship-building and communication skills. The Distillery Restaurants Corporation (DRC) is committed to providing an inclusive, barrier-free recruitment and selection process. We encourage and welcome candidates with disabilities to apply for job opportunities with us. Please note that accommodations throughout each stage of the DRC’s recruitment process are available upon request. The Distillery Restaurants Corporation (DRC) is committed to providing an inclusive, barrier-free recruitment and selection process where candidates are respected, supported and valued. The DRC welcomes and encourages applications from people with disabilities. Please note that accommodations during every part of the recruitment and selection process are available upon request.

Responsibilities

The Sous Chef is responsible for running smooth kitchen operations, monitoring workstations, and maintaining high standards of efficiency and safety. They will also lead, train, and coach the back-of-house team while contributing to menu development and process improvements.