Sous Chef

Our Mission

To provide great food and customer service in a warm and friendly environment.

Job Summary

The Sous Chef position is designed to give the Chef support, maintain and execute The Derby Bar and Grill's standards of quality in food preparation. The Sous Chef is a member of the management team responsible for food, labour and kitchen related costs. This position plays a key role in development and attention to Health and Safety practices.

A successful Sous Chef must exhibit our following PRIDE values

• People - Commit to valuing the contributions of all our people and recognize that the best results are achieved through team efforts. We are a diverse family working together to achieve a common goal.
• Results - Accept accountability for and be committed to achieving the best results.
• Integrity - Employ the highest ethical standards, demonstrating honesty and building trust in every action that you take.
• Development- Commit to personal and professional development.
• Eye on the Guest - Be passionate about delivering the ultimate internal and external guest experience.

Daily Responsibilities

• Run the kitchen, role model standards, and operating practices.
• Coaches staff on a daily basis.
• Drive systems and standards of kitchen operations by being a role model and spot-checking.
• Accountable for supporting standards of cleanliness, timing, uniform, grooming, organization, production, food quality, and consistency.
• Accurately orders and maintains inventory on all food products and monitors daily prep production of food.
• Has knowledge and skill to train all kitchen positions, systems, and use of equipment.
• Ensures high level of cleanliness and repair of kitchen by supervising kitchen cleaning schedules and overseeing equipment maintenance.
• Supports ongoing development of all Kitchen staff.
• Manages daily labour costs in the kitchen.

Weekly Responsibilities

• Accurately inventories food.
• Supports communication in areas of food variance opportunity to staff and management.
• Supports achievement of budgets in area of the kitchen: food cost, labour, fixed.
• Actively involved in new kitchen staff training.
• Supports fresh sheet program.

Requirements

• Communicate clearly and effectively, both orally and written.
• Excellent planning and analytical skills.
• Ability to work independently and to take the initiative.
• Ability to prioritize and manage time effectively and adapt to change.
• Enjoy a challenge and have fun doing it.
• Ability to work in an environment that encourages and fosters teamwork, participation, creativity, openness, honesty and mutual respect.
• Minimum Food Safe Level 1.
• Must arrange your own transportation.

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