We're looking for a Sous Chef to join the team at Oak & Thorne Neighbourhood Public House.
Be a part of the fastest growing hospitality company in British Columbia as recognized by Business in Vancouver. We look to promote and encourage individuals to maximize their potential. With over 20 businesses in the Fraser Valley including Public Houses, Restaurants, a Winery, a Boutique Hotel, and a catering company there is overwhelming opportunity to set your own career path. Advancement is performance based and as such, our Sous Chef training program is designed to create the next wave of corporate chefs, through monthly seminars and on-site training. Our culinary culture is one of professionalism, humour and humility and our kitchens are spaces to inspire cooks to be chefs.
Job Title: Sous Chef, Public House Division
Relationships: Partners with the General Manager (GM) and Head Chef (HC). Reports to the Head Chef (HC).
The Sous Chef (SC) is responsible for all kitchen operations at their specific location in support of the Head Chef (HC). He or she has the autonomy to make decisions that will positively impact the business in areas of guest satisfaction and food quality and is responsible for ensuring the profitability and cleanliness of the kitchen in alignment with the HC. Further the SC is responsible for assisting the HC in staffing, training and development of all kitchen positions.
Duties of a Sous Chef include:
Ensuring all kitchen positions execute routines and complete daily, weekly and monthly checklists and log out reports.
Managing profit reporting and participation in monthly profit meetings.
Assisting the HC with all areas of kitchen recruitment and training, including interviewing, orientations, onboarding and continued training and development.
Assisting the HC with conducting monthly environment audits as per JRG and local health protection standards, including cooking line, prep areas, storage areas, prep halls, loading docks, exterior compounds, coolers and freezers.
Assisting the HC with controlling food costs by reviewing portion control, minimizing waste and conducting weekly food inventory counts and variances are investigated.
Tracking QSA's and provide follow up training and improvements.
Managing kitchenware and disposables budgets.
Assisting the HC with managing kitchen staff schedule, overtime and labour targets.
Monitoring sales trends and forecasts sales to ensure schedules are written to achieve sales and labour targets.
Maintain high level food quality and presentation in accordance with organization's standard recipes and specifications.
Supervising team of 5 or more
Hours and shifts may vary. Includes working evenings, weekends and holidays. Work is performed in restaurant kitchen and office environments.
Required Knowledge, Skills, Abilities:
Proficient working knowledge of Word and Excel
Knowledge of Optimum is an asset
Strong communication skills, both verbal and written
Required Training and Experience:
Minimum of 3 years' experience in a professional kitchen
Required licenses, certificates and registrations:
Food Safe Level 1
First Aid Level 1, preferred but not mandatory
The Joseph Richard Group is a collection of unique hospitality ventures owned by André "Joseph" Bourque and Ryan "Richard" Moreno. Our team operates 25 establishments together, constantly fine-tuning our concepts according to the needs of our guests. What sets us apart is our dedication to the Guest Experience; an unwavering commitment to exceptional service, top quality offerings, and a team of like-minded individuals.
Creating memorable experiences for all guests through the best people, product, service, and environments.
Hospitality and Tourism Restaurants and Food Service