$46,000–$55,000 a year

The SOUS CHEF will play a key role in supporting the restaurant vision for high quality food and ensuring that it is delivered, with a hands-on approach where required, in a professional, safe and efficient manner.

DUTIES & RESPONSIBILITES

• Oversee all aspects of the daily operation of the kitchen and food production area
• Conduct and order inventories as required on food and beverage supplies
• Inspect deliveries, ensuring quality is to satisfaction
• Responsible for understanding the business operations inside the restaurant
• Motivate and coach kitchen staff
• Carry out on-going training to the high standards set by the Chef De Cuisine
• Understand and abide by the Health & Safety standards
• Follow all safety, sanitation, and food handling procedures; accountable for the cleanliness and maintenance of all equipment and stations

SKILLS & QUALIFICA...