The Sous Chef oversees the kitchen in the absence of the Executive Chef and the Assistant Chef. They may assist with the hiring, training, and supervision of all other kitchen staff.

The Sous Chef position requires a person with a minimum 5 years’ experience in all aspects of the culinary field, with a Red Seal certificate. The person in this role must have previous supervisory experience and be able to provide leadership, direction, and guidance to the team in the kitchen. The Sous Chef must have good communication skills and have a keen eye for detail.

The individual in this role must be able to lift up to 24kg, be able to stand for long periods of time, and be able to kneel with ease. They will need to be available to work a variety of shifts, including days, evenings, weekends, and holidays.

The duties of this position include, but are not limited to:

• Ensuring smooth operation of the kitchen in the absence of the Executive Chef and Assistant Chef.

• Assisting to oversee and train the kitchen staff (Dishwashers, Kitchen Helpers, Prep Cooks, Line Cooks and CDPs).

• Ensuring the quality of food is up to standard.

• Ensuring a clean and safe kitchen is maintained.

• Ensuring FIFO process is being followed

• Assisting in the preparation of the schedule.

• Responsible for performance management of the team.

• Assisting with the preparation of the budget.

• Working alongside the cooks and on the line when required

We offer a positive work environment with the opportunity for professional development, a comprehensive benefits package, an employee recognition program, company events and meal discounts.

Job Types: Full-time, Permanent