Sous-Chef – CIRCOS Restaurant

Job title: Sous-Chef – CIRCOS Restaurant

Job description: POSITION OVERVIEW

Under the direction of the Executive Chef, the Sous Chef is the manager of food production services whose function is to assist and support the Executive Chef in planning, organizing, directing and controlling the activities of the restaurant’s kitchen and dining room to ensure efficient service and quality of meals served to customers. The Sous Chef will assist or substitute for the Executive Chef in the performance of various duties as listed below.

MAIN RESPONSIBILITIES

– Provide visible leadership and ongoing supervision of the kitchen staff;

– Maintain and ensure that established food standards are closely followed;

– Maintain and ensure that established food standards are closely adhered to; Comply with health and safety regulations;

– Communicate in a clear, professional and courteous manner with the team and customers;

– Develop and maintain positive working relationships with others; support team to achieve common goals;

– Follow all company policies and procedures;

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– Maintain the confidentiality of private and confidential information related to his/her work;

– Protect the company’s assets;

– Report accidents, injuries and unsafe working conditions to the manager on duty;

– Report accidents, injuries and unsafe working conditions to the manager on duty; Perform any other related duties as required.

REQUIREMENTS
EDUCATION AND EXPERIENCE

– Professional or college education in hospitality, tourism or related field;

– Experience in the kitchen as a Sous Chef for at least one (1) year;

– Certificate in hygiene and salubrity MAPAQ.

SKILLS, ABILITIES AND APTITUDES

Excellent time management, organizational and administrative skills;

– Maintain a high level of professionalism at all times;

– Possess organizational skills and attention to detail;

– Excellent interpersonal skills and strong customer service skills;

– Ability to motivate and demonstrate positive leadership;

– Ability to make decisions and solve problems on your own;

– Flexibility in scheduling: weekends, mornings, evenings and holidays;

– Effective written and verbal communication in English and French.

• Our organization is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. We do not discriminate on the basis of gender, ethnicity, religion, sexual orientation, age, disability or any other basis protected under provincial or federal laws.

Requirements

• Essential – Certificate in hygiene and food safety MAPAQ
• Essential – Professional education in hospitality, tourism
• Essential – Sous Chef for at least one (1) year

Salary benefits : Assurance Maladie Complémentaire, Assurance Dentaire, REER Collectif

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