Sous Chef

Astoria Great Hall Restaurant Ltd. is looking for 1 permanenrt full-time Sous Chef. The details are below:

Job Title: Sous Chef

No. of positions: 1

Salary- $20 per hour

Hours in a week- 44

Work Location: 1087 Queen St W, Toronto, ON, Canada, M6J 1H3

Job duties and responsibilities of Sous Chef are given below:

• • Supervise all kitchen staff to ensure food quality standards are consistently met in accordance with recipes and procedures

  • ●  Fill in for the CDC in their absence as required.

  • ●  Oversee that all cooks are properly completing all tasks in accordance with restaurant expectations.

  • ●  Ensure the control of timing of the line during service as required (expedite).

  • ●  Assist the Chef and Executive Chef in the hiring of new staff, and any required disciplinary actions.

  • ●  Assures on-going training and that the high standards set by the CDC are followed and assist them

    where necessary

  • ●  Ensure cleaning duties are being performed correctly.

  • ●  Ensure the kitchen is being properly closed down each night.

  • ●  Produces and maintains the highest food quality and control for all food products served in all areas

  • ●  Work closely with the General Manager in order to execute a smoothly functioning restaurant, in a

    strive to consistently optimize guest experience

  • ●  Ensure the kitchen is a safe work environment.

  • ●  Keep a good understanding of the food inventory and make sure the walk-in refrigerator and dry

    storage shelves are clean and organized.

  • ●  Ensure nightly prep sheets and ordering have been completed.

  • ●  Anticipate problems and take appropriate actions.

  • ●  Fill in as needed.

  • ●  Assist the Chef and Executive Chef in new menu item development.

  • ●  Inspect deliveries and ensure all products are checked for quality, quantity and price.

  • ●  Ensure standard operating procedures are being followed in the kitchen

  • ●  Oversee the preparation, presentation and is physically present during service

  • ●  Responsible for the setup of the food line for the restaurant personnel, ensuring that there is enough

    variety and quantity

  • ●  Be instrumental in organizing an efficient flow of production. Check all daily events, delegate and follow up.

  • ●  Constantly thrive to upgrade the food quality and presentation and establish the necessary controls that would assure a high level of quality and consistency

  • ●  Taste all foods on a daily basis and make necessary changes, and ensuring food is ready for service 15 minutes prior to opening time.

  • ●  Check all food storerooms daily. Assure that food is well rotated on a “First In First Out” basis.

  • ●  Ensure that all Cooks are in proper, well-maintained uniforms, with special attention to those

    working in public areas. Personal appearance and hygiene must be according to company

    standards

  • ●  Refrain from consuming any alcohol or marijuana before or during shift.

  • ●  Support other restaurant staff members by assisting with other tasks, as needed.

  • ●  Maintain an ethical, professional relationship with all staff, refraining from fraternizing with

    subordinates

  • ●  Understand and abide by all company policies and standards

  • ●  Ensure that the kitchen cleaning schedule set up by the Chef de Cuisine is followed by everyone

    after each service and exercising proper methods to prevent equipment damages

  • ●  Enforce ‘Clean as you go’ work habits on all stations

  • ●  Maintain a good attitude and promote positive morale.

  • ●  Represent your restaurant as a brand ambassador promoting the brand and building its image and

    strength with staff and guests. 

Requirements:

1-2 years of related experience

Secondary education