Sous Chef/ Jr. Sous Chef
Compass Group Canada
Mississauga, ON
Job Description

Job Title: Sous Chef

Job Code:
Reports To: Culinary Director / Executive Chef

Approved Date:

This position is involved in all phases of food preparation, menu planning and development, and maintaining proper inventory

Ensure food execution is flawless.

Develop positive
client relationships and ensure overall client satisfaction with service
and menu options are achieved.

creativity with menus, knowledge of the newest trends/cutting-edge cooking
while following Healthy Eating Guidelines.

Follow all H&S
policies and regulations as well as HACCP.

Oversee staff in
their stations and maintain cleanliness of all stations and kitchen areas.

Ensure strict
compliance with Compass Quality Assurance and Health and Safety Programs,
Occupational Health and Safety Act and WHMIS regulations.

Coordinate frequent
workplace inspections and WHMIS training of all staff and promptly report
any workplace incident to the Food Service Director or designate.

Consistently monitors
kitchen operations, cleanliness and sanitation policies

Builds and maintains
relationships with team members and Back Of House management alike

Ensures proper
ordering, inventory and receiving procedures are upheld

Shows leadership in
creating a culture that revolves around the experience and enjoyment of
food and cooking

Conceptualizes new
menu offerings

Demonstrates high
personal integrity, business ethics and takes every opportunity to promote
the restaurant

Conducts recruitment
and selection, training and development initiatives as well as performance
management and employee coaching

Think you have what it takes to be the Sous Chef ? We’re committed to hiring the best talent for the role.
Here’s how we’ll know you’ll be successful in the role.

Minimum five years of
Chef experience and three years of leadership experience.

You have great
experience managing high-volume catering projects and the ability to
prepare a large quantity of meals, daily, by yourself (when required).

Creative ability to
apply current food trends and presentations to menus and food service

Passionate about
quality and customer service.

Very detail-oriented
individual and a strong team player.

Good client
relationship management skills.

Excellent communication
skills (written and verbal).

Proficiency with MS
Outlook, Word and Excel.

Flexible to work
evenings and weekends (when required).

Able to travel within

You have a valid
driver’s license and the ability to travel locally between sites.

Required Languages:



Additional Information