Sous Chef

Job Summary

We are currently looking for a qualified Sous Chef who will be part of our culinary team!!!  Previous experience must reflect knowledge in quick service, catering and banquets.  Strong knowledge of current dining trends, various international cuisines as well as exceptional technical, time management and organisational skills are required.

Duties and Responsibilities

Reporting into the Executive Chef, the successful candidate will be responsible for the following duties:

• Hands on in the food production for high volume facilities, while maintaining all of the kitchen equipment and operational systems
• Menu planning and development with costing information
• Plan and coordinate events including buffets, platted, family style and BBQ's
• Supervise, train, coach and mentor part time and seasonal staff
• Work closely with the Executive Chef to maintain the operating budget
• Conduct monthly inventory counts and exercise portion control and efficient product management
• Ordering, receiving and verification of all food products and kitchen supplies
• Compliance of all health and safety policies, procedures and guidelines
• Act as the supervisor responsible for all kitchen operations in the absence of the Executive Chef
• Perform other duties as assigned

Skills and Qualifications

• Post secondary education in Culinary Arts or equivalent with 2 years experience.
• Red Seal Certification or recognised International Equivalent
• Valid Food Handlers Certification is required
• Strong interpersonal, customer service, teamwork, oral and written communication skills
• Proficiency in computer software applications
• Possess a valid Emergency First Aid and CPR B certification or must be willing to obtain within three (3) months of start date
• Ability to lift up to 50lbs is required
• Position requires travel between City of Mississauga facilities. 
• Must be available and flexible to work a varied schedule including early mornings, late evenings, weekends and statutory holidays.