Sous Chef
Roles and Responsibilities:
• Assist Executive Chef in planning, directing, supervising, co-ordinating, training food preparation and cooking activities of cooks/kitchen staff
• Prepare and cook all food items according to the standards and specifications
• Ensure smooth running of kitchen operation by maintaining high level of communication amongst all departments
• Maintain work location clean and safe and follow safe work practices; report health and safety issues to appropriate parties
• Order supplies and ensure proper stocking of food items, filling all necessary paperwork as needed
• Perform other related duties as assigned by Executive Chef
Requirements:
• 2+ year experience working in a commercial kitchen environment
• Cook’s trade certificate or equivalent training and experience
• Physically capable of lifting and carrying heavy items and standing for long periods of time
• Able to work under pressure, produce results, handle numerous tasks at once
• Team player, able to work in close conditions with several other people
• Knowledge and understanding of health and safety regulations
• Able to work flexible shifts including evenings and weekend
Language of Work:
English
Job Location:
Jacobs & Company Steakhouse
12 Bran Street
Toronto, ON M5V 2M1
Position Type:
Permanent, Full-Time - 44 hours/week
Salary - $63,500 (CAD) annually
Group insurance benefits (including extended health, dental, life and accidental death and dismemberment) available
We thank you for your interest; however, please take note that we will be contacting only those candidates that have been selected for the next steps.
Please submit your resume
by email to jacobssteakhouse.resume@gmail.com
NO PHONE CALLS PLEASE
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