Sous Chef

About the role

We are seeking a highly driven Sous Chef to join our culinary leadership team, reporting directly to the Executive Chef. This role is ideal for a hands-on leader with commercial food production experience who thrives in a fast-paced, high-volume environment and is passionate about both operational excellence and culinary innovation.

Main Accountabilities

• Food Production
• Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
• Assumes responsibilities of Executive Chef when he/she not available ie. Vacation, off-days, menu presentation to customers, etc.
• Supervise, coordinate and control kitchen helpers in food storage (e.g. maintaining tidiness, following the first in - first out principle)
• Conducts, coordinates and supervises inventories
• Makes sure material consumption is monitored and orders required food and equipment on a daily basis to satisfy the daily production plan
• Participates in the development of food products and menus as needed for menu presentations
• Maintains awareness of content in catering manuals; conducts updates when necessary
• Executes countermeasures in the production in case of customer complaints
• Supports training of kitchen staff
• Quality
• Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to
• Maintains and monitors quality, conducts quality control checks according to HACCP regulations
• Conducts quality checks of goods received
• Monitors and ensures compliance with recipe specifications
• Leadership
• Ensures that the area of responsibility is properly organized, staffed and directed
• Guides, motivates and develops the subordinate employees within the Human Resources Policy
• Implements and controls the cost budget in the area of responsibility; initiates and steers corrective actions in case of deviations
• Participates and supports company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing

Knowledge, Skills and Experience

• Formal Culinary Degree or equivalent (Apprenticeship, Culinary Related Military Training, Certification with ACF, Etc.) required
• 3+ years experience in culinary operations
• Strong knowledge of HACCP, food safety and sanitation standards.
• Bilingual highly preferred
• Union experience a plus
• Ability to work under pressure and manage multiple production priorities in a fast-paced, high-volume culinary environment.
• Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste)
• Strong leadership, communication and organizational skills
• Service orientation mindset with an entrepreneurial spirit
• Proficiency with Microsoft Office and Windows-based computer applications