Sous Chef

The Sous Chef will support the daily operations of the kitchen by assisting with food preparation, supervising kitchen staff, maintaining food quality and consistency, and ensuring efficient service in a fast- paced environment.

 Assist in managing daily kitchen operations  Supervise and support kitchen staff during service  Ensure food quality, consistency, and presentation standards are maintained  Monitor food preparation and portion control  Maintain cleanliness, hygiene, and food safety standards  Assist with inventory management and stock ordering  Support menu development and recipe execution  Help train and motivate kitchen team members

 Strong leadership and communication skills  Ability to work efficiently under pressure  Excellent time management and organization  Strong knowledge of kitchen operations and food safety practices  Ability to multitask in a fast-paced environment  Team-oriented with a positive attitude

Work experience:  Minimum 3 years experience in a professional kitchen  Previous experience in a supervisory kitchen role preferred  Experience in high-volume or dine in restaurant operations is an asset

Education & Qualifications:  Culinary certification or formal culinary training preferred  Strong knowledge of food preparation techniques and kitchen procedures