Overview

The part-time Sous Chef will assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (i.e., ordering, scheduling, sanitation, maintenance, employee development, performance reviews).

This role pays an hourly rate of $22.00-$26.00 CAD.

Benefits for Part-Time roles: Pension matching.

This position will remain open until October 16, 2026.

Responsibilities

• Responsible for proper preparation, excellence of product, profit, and labor cost.
• Organize and help in the service of all activities concerning à la carte, employee meals, and private dining rooms.
• Consistent preparation and presentation based on overall standards, including portion size, daily specials, salads, entrees, etc., as applicable per work assignment and as designated by Executive Chef which are produced within the quality standards guidelines.
• To train, supervise, and/or performance manage employees when needed.
• To enhance the overall knowledge and team spirit of the kitchen staff, providing the 3 Steps of Service.
• To attend F&B meetings, banquet meetings, and line up.
• Prepare work schedules for the kitchen crew, monitor payroll costs, and reports as requested.
• Ordering, receiving, and proper rotation of food and kitchen goods.
• Menu development for the à la carte and banquet menus and any other special requests by the Executive Chef.
• Responsible for the expediting at any meal period and ensuring proper quality, portioning, and presentation.
• Adhere to all cleaning schedules and duties set up by the Executive Chef.
• Responsible for cleanliness and sanitation of individual work area and kitchens, including equipment, counters, tools, waste areas, etc.
• Assist fellow Employee, Members, and guests to ensure delivery of the 3 steps of service without being directed. Be aware of team members and the environment and participate as a member of the team.
• Notify the supervisor of Member/Guest complaints at the time they occur. Rectify, practicing service recovery, any complaints as soon as possible.
• Must be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed.
• Because of the fluctuating demands of the company's operation, it may be necessary that each Employee Partner perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.
• Adhere to all the various company and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
• Follow all service department and corporate guidelines and policies as instructed by supervisor, policies, and manuals.
• the kitchen, and assuring that others are acting safely.
• Responsible for maintaining good conduct and safe working habits in all areas, including attending daily line-ups and participating as requested.

Qualifications

• 2-3 years as lead line cook.
• Prefer culinary training.
• Food Handlers Certification.
• Ability to communicate and follow instructions.
• Indoor/outdoor environment, fast pace.
• Culinary School graduates preferred.
• Ability to multi-task and work at an efficient pace to keep up with business needs.
• Ability to follow instructions well as directed.