Why Work for Hy’s
Hy’s Steakhouse has a proud history as leaders in the restaurant industry, with over 60 years experience in the marketplace. Staff sign on and usually stay a while – in fact, many or the children of long-term employees have joined our teams over the years.
Guests are equally loyal, with many being the second or third generation to call us their favorite. They come for the great food, incredible service, and most of all, the friendly and welcoming atmosphere.
With lots of competition in the market, why would a job at Hy’s be your best bet?
Excellent Wages: we offer an hourly wage on average $2-$3 more than anywhere else.
Tip Sharing: our team participates equally in the tip pool, with shares based on hours worked, not seniority.
Benefits Program: our industry leading Benefits Plan offers great medical & dental coverage, RSP matching, and an Employee Assistance Program.
Flexible Schedules & Guaranteed Hours: we’ll work with you to figure out the best schedule. And we’re busy, so you won’t get cut.
Training: our Chefs and Managers are among the best in class. They are great leaders, superior coaches, and patient mentors. They have years of experience and will help you go as far as you and your ambition will take you.
Advancement: we have restaurants across the country and are planning more. Many of our staff started at entry level positions and moved all the way up to management.
Positive Culture: we promote a respectful workplace, encourage teamwork, and have no time for negative communication. We aim for terrific, not toxic!
#HysHelps: We have a long history of giving back. Our Hy’s Thrives Annual Health & Wellness Challenge encourages our staff to invest in their physical, intellectual and emotional health. Our Years of Service Program awards pins to employees who reach milestones in tenure. We fund academic scholarships in the name of our founder and his youngest son. And each of our restaurants, as well as Head Office, volunteer time & raise money for many local and national causes.
But what’s the #1 reason to join us?
We won’t be closing our doors - we’re here to stay. Over 60 years, through changes in culture, changes in food & beverage, changes in government and even a global pandemic, we have only grown stronger. We invest in our brands, in our restaurants, and in our people. We don’t make empty promises - we always follow through.
Our staff and our guests can depend on us.
Get to know us better, here: www.hyssteakhouse.com
Job Description:
The restaurant Sous Chef will work closely with the Chef and /or Corporate Chef to ensure that the standards of Hy’s of Canada are met or exceeded in all areas of kitchen operation. The Sous Chef reports to the restaurant Chef, and to the Corporate Chef. The duties of the restaurant Sous Chef include, but are not limited to, thorough understanding of and competence in the following areas:
Menu Execution
- Ensuring high quality and consistency in all food preparation
- Ensuring adherence to all recipe specifications
- Assisting in supervising all stations during service
- Showing creativity and flair for specials
Inventory and Cost Management
- Ensuring proper receiving procedures
- Maintaining daily inventory counts and food rotation
- Encouraging elimination of waste in receiving, storage and preparation
- Assisting Chef to ensure adequate inventory levels without over or under purchasing
Training and Staff Development
- Demonstrating strong and respectful leadership at all times
- Having working knowledge of all stations
- Assisting Chef in proper training of all kitchen staff to Hy’s standards
- Encouraging a positive, goal-oriented work environment
- Ensuring timely, proactive and cooperative response to all service issues
- Giving appropriate feedback, encouragement and/or criticism
Kitchen Management and Administration
- Adhering to appropriate cleaning procedures for all areas
- Maintaining efficient, organized workspace
- Understanding the workings of all equipment
- Ensuring the proper handling, maintenance and repair of all equipment
- Following appropriate Food Safe guidelines at all times
SKILLS, QUALIFICATIONS & EXPERIENCE REQUIRED
Education Requirements
· Red Seal Certification and/or formal culinary school training is preferred
Experience Requirements
· A minimum of 3-5 years’ experience in a high volume fine dining restaurant is preferred
Technical Skills Requirements
· Demonstrated menu planning and high quality food preparation
· Proficiency in inventory and cost management
Soft Skill Requirements
· Must have a strong understanding of high-end restaurant customer service
· Must have excellent people skills
· Must be a strong leader and mentor but with a lack of ego
· Must be self-motivated, goal oriented and have high exacting standards
· Must be hands-on and have strong anticipation skills
· Must have proven organizational ability and be able to manage multiple tasks and priorities in a high volume setting
· Must have strong verbal communication skills
· Must be able to follow and give instructions
· Must have proven ability to establish and maintain effective working relationships
· Must be a team player with the enthusiasm and energy required to rally the kitchen to be a high functioning team
· Must have patience, humility and a sense of humour
Job Types: Full-time, Permanent
Pay: $75,000.00-$90,000.00 per year
Benefits:
- Dental care
- Disability insurance
- Discounted or free food
- Employee assistance program
- Life insurance
- Paid time off
- RRSP match
- Vision care
- Wellness program
Experience:
- Kitchen: 5 years (required)
Work Location: In person
