SOUS CHEF

SOUS CHEF General Duties Assisting in the preparation and planning of all food and beverage menus Creating high quality dishes, both in appearance and taste Ensuring that the kitchen operates in a timely manner that meets our quality standards Deputizing for the Executive Chef in planning and organizing the preparation of dishes as necessary Resourceful in solving any problems that arise and taking control in any problem situation Managing and training kitchen staff, setting work schedules and evaluating staff performance Comply with and enforce hygiene and safety standards Maintain a positive and professional approach with associates and customers Required Qualifications 3+ years of experience as a Sous Chef Degree in Culinary or related certification Very good command of English. An additional foreign language will be considered an asset Understanding of various cooking methods, materials, equipment and processes Familiarity with industry best practices Ability to work with various computer software programs (MS Office, Restaurant Management Software, POS) Provided: Accommodation (if needed) and meals Excellent working environment MyCarriera