Sous Chef

at  Restaurant Portabella

OVERVIEW

We are seeking a passionate and skilled Sous Chef to join our dynamic kitchen team. The ideal candidate will have a strong background in the food industry and be committed to maintaining high standards of food safety and quality. As a Sous Chef, you will assist in managing kitchen operations, supervising staff, and ensuring that all food preparation meets our restaurant’s exceptional standards. This is an excellent opportunity for someone looking to advance their culinary career in a fast-paced environment.

QUALIFICATIONS

• Proven experience as a Sous Chef or similar role in a restaurant setting.
• Strong knowledge of kitchen operations, food safety standards, and culinary techniques.
• Excellent team management skills with the ability to motivate and lead a diverse team.
• Ability to work efficiently under pressure while maintaining attention to detail.
• Familiarity with various cooking methods, ingredients, equipment, and procedures.
• Strong communication skills to effectively interact with kitchen staff and front-of-house personnel.
• A passion for creating exceptional dining experiences through high-quality food preparation.
  Join our team and contribute your culinary expertise to create memorable dining experiences for our guests!
  Job Types: Full-time, Part-time
  Pay: $26.00-$30.00 per hour
  Expected hours: 20 – 30 per week

Benefits:

• Discounted or free food
• On-site parking

Flexible language requirement:

• French not required

Schedule:

• Evening shift

Experience:

• Cooking: 1 year (preferred)

Licence/Certification:

• Food Handler Certification (preferred)

Work Location: In person
Expected start date: 2025-01-2

• Supervise kitchen staff and coordinate daily food preparation activities.
• Assist the Head Chef in menu planning, recipe development, and food presentation.
• Ensure compliance with food safety regulations and proper food handling techniques.
• Oversee inventory management, including ordering supplies and minimizing waste.
• Train new team members on cooking techniques, kitchen procedures, and safety protocols.
• Maintain cleanliness and organization of the kitchen area.
• Collaborate with front-of-house staff to ensure smooth service during peak hours.
• Monitor food quality and consistency throughout service periods.