Sous Chef

Job Duties/Competencies:
• Work with the Chef to produce diversified menus in accordance with the restaurant’s policy and vision;
• Report to the General Manager as needed or requested;
• Assist in creating with new dishes which appeal to the guests and members;
• Follow the working schedule and organize the work in the kitchen so that everything runs smoothly;
• Assist the Chef in producing high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements;
• Help train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources;
• Maintain order and discipline in the kitchen during working hours;
• Rotate food and stamp the time and date on the food in the coolers.
Skills and Qualifications:
• 2 years’ experience in the culinary industry in multiple role;
• Knowledge of FoodSafe, workplace hazardous materials, and first aid is required;
• Have or be willing to obtain a Smart Choices Certificate;
• Understanding of various cooking methods, ingredients, equipment and procedures as well as industry best practices;
• Ability to multi-task and work quickly and efficiently;
• Strong communication, team work and customer service skills;
• Experience working with boards and/or committees is preferred;
• Experience working for a not-for-profit organization and Indigenous community is an asset;
• Knowledge of Métis culture, MMF programs and services is a definite asset; and,
• Ability to travel, valid Manitoba Driver’s license with access to a reliable vehicle.