Posted 13 days ago
Main Responsibilities:
Staffing:
Hire, manage and train prep cooks
Keep an active roster of skilled prep cooks and chefs on the staffing sheet at all times
Inspire and motivate team to be creative, passionate and productive
Placing ads and interviewing potential prep cooks with Executive Sous Chef
On-going training and development of prep team
Provide a great, equal place to work
Provide a safe place to work where comments, suggestions, ideas, goals and growth are expected and encouraged
Create prep kitchen schedule each week in correspondence with company labour cost targets
Menu Development:
Help develop seasonal, current and custom items as needed
Keep a ‘CREATIVE’ file at all times of inspirational images, ideas and examples
Financial:
Submit weekly prep labour to Executive Sous Chef to be approved and paid each week
Schedule and execute weekly prep shifts
Events:
Manage and prepare all food for events
Lead prep kitchen team as per the Kitchen Training Manual and Guidelines to ensure systems and procedures are followed
Attend events to cook when necessary. Typical events that require attendance by Prep Sous Chef are key client/VIP events, overly complex events, days with abnormally high amount of events, or situations where current on-site chef team cannot attend
General:
Work within our company vision, purpose and objectives
Set goals to move forward personally and in business
Work an average of 40 hours per week throughout the season
Maintain valid drivers’ license with clean driving record
Smile! Have fun. Exude hospitality
Be an all-around team player
All forms of electronic communication must be replied within work day ( emails, group chat messages, text messages)
Operational:
Work through complex and always changing prep environment, getting creative to execute the highest level of food quality in various situations
Prepare weekly food orders and review with Executive Sous Chef
