17 May 2022

Sous-Chef

  • DJR LF INC o/a Laissez Faire – Posted by rgothi23
  • Toronto, Ontario, Canada
  • Job ID : 54927
  • Category :
  • Job Type : Full-Time
  • Salary : $ Annually
  • Anticipated Start Date : As soon as possible
  • Posting Date : 17 May 2022
  • Expiry Date : 13 Nov 2022

NOTE: This job listing has expired and may no longer be relevant!

Description

The Company Operating Name: DJR LF INC o/a Laissez Faire

Title of Position: Sous-Chef

Business Address: 589 King Street West, Toronto, Ontario M5V 1M5

 

No# of Positions: 1

Terms of Employment: Full Time, Permanent – Year round

Language Requirement(s): English

Wage: 40,000 – 50,000/ annually

Benefits Package (if applicable): none

 Hours (each week): 40 hours/week

 Location of work: 589 King Street West, Toronto, Ontario M5V 1M5

 

 Education: Completion of c

 Work Experience: More than 6 months

 

 

 Job Duties:

The Sous Chef has responsibilities in the following areas: Cleanliness, Health & Safety, Onsite Maintenance, Guest Services, Product & Sales, Staff Relations, and The Kitchen

 

Cleanliness, Health & Safety, Onsite Maintenance:

·         Comes to work on time and properly groomed

·         Conducts walk-through of facility upon arrival to assess cleanliness and determine facility readiness; assess stock, determines preparation status for FOH and BOH; visits each station to assess quality of previous night's close and readiness, and communicates this with other managers

·         Ensures proper safety and sanitation procedures are upheld by all Team Members; ensures safe and sanitary work stations

·         Operates and maintains in good working order all of the equipment In the restaurant; troubleshoots

·         equipment maintenance problems

 

 

Staff Relations:

 

·         Greets all Team Members and conducts pre-shift meetings, and initiates communication with other managers at the start of each shift (ie. daily production goals, staffing needs, training)

·         Communicates with Team Members and other managers to plan and set expectations for the shift

·         Communicates with chefs and FOH managers to ensure required prep work is completed for each shift

 

 

 

The Kitchen:

 

•              Ensures stations are appropriately staffed and stocked before the restaurant opens and throughout shifts

•              Conducts uniform and line check at the start of and throughout each shift

•              Is responsible for maintaining and monitoring Inventory; ensures that there is enough product on hand to complete daily production; orders new stock; purchases special order supplies

•              Ensuring the line is set for service. Including prep for stations if line cooks need help.

•              Ensuring the line is broken down and cleaned properly after service.

•              Communicating to chef or manager on duty any issues that may arise during service. Count downs, shortages, specials

•              Responsible for learning all stations for all services

•              Ensuring prep list is completed

•              Organization of storage areas i.e. fridge, freezer, dry goods

•              Receiving of product and proper storage

•              Ordering

•              Inventory- managing, counting and rotating

 

 

 

Product & Sales:

 

•              Reviews appropriate daily and weekly reports (example; actual vs scheduled report, inventory/invoices, daily detailed labour report) and is able to communicate restaurants results.

•              Measures and records product, waste and labour costs; analyzes production sheets; manages to minimize waste and labour costs; monitors receivable pricing; checks specs on deliveries; understand and achieves financial goals

•              Checks and monitors portioning, garnishing, temperature, taste, and appearance of food to ensure quality and recipe adherence

•              Help maintain labor costs that has been forecasted weekly (example: cutting people or shifts when not busy).

 

 

Job Requirements:

·         Completion of a secondary school

·         Excellent communication skills (written and verbal).

·         Ability to deal well with a variety of people: customers, fellow employees and management

·         Ability to manage multiple tasks

·         Initiative, good judgment, and ability to make quick decisions under sometimes stressful conditions

·         Strong supervisory skills and the capability to motivate and lead staff

·         Excellent customer service skills

·         Responsible, reliable, honest

·         High standard of cleanliness and hygiene

·         Knowledge of health and safety an asset

·         Able to stand and walk for extended periods.

 

 

Experience:

 

More than 6 months of experience is required.

 

Contact Information: Please send your resume to hrlocalsonly@outlook.com

 

Total Views: 3 ,

How to Apply

Contact Information: Please send your resume to hrlocalsonly@outlook.com

Job Types: Full-Time.

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