1 meilleure offre (sous chef, meaford on) (à pourvoir)

Sous Chef
The Port Tavern —Thornbury, ON
- De 25 $ à 28 $ de l’heure
- Temps plein
- Préparation culinaires
- Diplôme universitaire non requis
- Service alimentaire

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Sous Chef

The Port Tavern -
Thornbury, ON

Postuler dès maintenant

Détails du poste

Temps plein
De 25 $ à 28 $ de l’heure

Profil recherché

Préparation culinaires
Service alimentaire
Sens de l'organisation
Leadership
Compétences en communication
Travail en cuisine
Gestion du temps

Description complète du poste

About us

Inspired by the culinary genius of Canada's legendary chef, Mark McEwan, our group has been redefining dining experiences for over four decades! With a legacy built on innovation, exquisite quality, and impeccable taste, we're thrilled to bring our expertise to Thornbury's vibrant food scene once again.

Join our dynamic team and embark on a journey of professional growth and learning. As a part of The McEwan Group, you'll be part of a legacy that continually redefines the gastronomic landscape. The possibilities for shaping your career are boundless, from our diverse fine dining establishments to our premium grocery stores and bespoke catering services.

Your responsibilities as a Sous Chef will include but are not limited to, the following.

Collaborate with the Head Chef to develop innovative and appealing menu items that align with the restaurant's culinary concept and seasonal ingredients.
Oversee food preparation processes, ensuring consistency, quality, and adherence to recipe standards. Execute cooking techniques and demonstrate expertise in various culinary styles.
Assist in managing kitchen staff, including scheduling, training, and supervision.
Maintaining a positive and productive work environment fosters teamwork and communication among kitchen team members.
Monitor food quality throughout all stages of preparation and service. Conduct regular inspections to ensure adherence to food safety and sanitation guidelines.
Inventory Management: Manage inventory levels, order supplies, and control food costs.
Implement strategies to minimize waste and maximize efficiency in the kitchen.
Input data and update the procurement system.
Uphold high standards of service excellence, consistently exceeding guest expectations.
Address guest feedback and resolve any issues promptly and professionally.
Ensure compliance with all health and safety regulations, including proper food handling, storage, and sanitation practices. Conduct regular inspections to maintain a clean and safe working environment.
Work closely with other departments, such as front-of-house staff, to coordinate food service and ensure a seamless dining experience for guests.
Stay current with industry trends, culinary techniques, and new ingredients. Proactively seek opportunities to enhance menu offerings and improve kitchen operations.
Any other responsibilities connected and ancillary to the job function assigned by the supervisor/head chef.

Must have requirements:

Culinary Degree or Equivalent Experience: Formal culinary education from an accredited institution is preferred, but relevant work experience may be considered (3+ years preferred).
Proven Culinary Skills: Demonstrated cooking techniques, recipe development, and food presentation expertise. Strong knowledge of various cuisines and ingredients.
Leadership Abilities: Previous experience in a supervisory or leadership role within a kitchen environment. Ability to motivate and inspire team members to achieve excellence.
Communication Skills: Effective communication skills, both verbal and written. Ability to communicate clearly and professionally with kitchen staff, management, and guests.
Organizational Skills: Excellent organizational and time management skills. Ability to prioritize tasks, delegate responsibilities, and manage multiple projects simultaneously.
Adaptability: Flexibility to work in a fast-paced environment and adapt to changing priorities and business needs.
Attention to Detail: Meticulous attention to detail in food preparation, presentation, and kitchen management. Commitment to maintaining high standards of quality and consistency.
Creativity: Innovative mindset and creative flair for developing new and exciting menu offerings. Ability to experiment with flavours, textures, and presentations to create memorable dining experiences.
Team Player: Strong collaborative spirit and ability to work effectively as a team. Willingness to support colleagues and contribute to a positive work environment.

Physical Requirements:

Ability to stand for extended periods and work in a fast-paced environment.
Lift (up to 50 lbs) and carry heavy objects, such as bags of ingredients or kitchen equipment.
Work in hot and humid conditions, near open flames and sharp objects.
Ability to bend, stoop, and reach overhead.

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