SUMMARY
Reporting to the Chef de Cuisine , the Sous Chef plays a key role in supporting the restaurant vision for
high quality food and ensuring that it is delivered, with a hands - on approach where required, in a
professional, safe and efficient manner. T he Sous Chef supports all key areas of the company’s food
service and contributes to the guest’s overall experience by creating a delicious and memorable meal.

KEY DUTIES AND RESPONSIBILITIES
• Oversee all aspects of the daily operation of the kitchen and food production area
• Conduct and order inventories as required o f food and beverage supplies
• Inspect deliveries, ensuring quality is to satisfaction
• Responsible for understanding the business operations inside the restaurant
• Motivate and coach kitchen staff
• Carry out on - going training to the high standards set by the Chef De Cuisine
• Monitor working hours and daily labour budget for kitchen staff
• Understand and abide by the Health & Safety standards
• Follow all safety, sanitation, and food handling procedures; accountable for the cleanliness and
maintenance of all equipment and stations

SKILLS & QUALIFICATIONS
• Minimum two year s of experience in a similar role
• Completion of culinary program considered an asset
• Food Handling and Health & Safety training considered an asset
• Excellent attention to detail with a creative flair
• Ability to work weekends, holidays, mornings, and nights
• Must be energetic with a passion for food and a positive outlook
• Must be able to follow oral and written instructions
• Must exhibit a high degree of professionalism (i.e. punctuality, commitment to the job, well -
groomed, great teamwork, etc.)
• Ability to bend, stand for long periods of time, and lift heavy materials with repetitive use of
hands and dexterity involved