Junior Sous Chef – Gare de L'Est Brasserie (Toronto (Dundas/Carlaw))

Junior Sous Chef – Gare de L'Est Brasserie (Toronto (Dundas/Carlaw))

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Gare de L’Est Brasserie is currently looking for a Junior Sous Chef to join our back of house team! We are an authentic, modern French brasserie, driven by the Parisian dining experience in Toronto’s east end, and direct neighbours to Crow’s Theatre. We are open seven days a week, with dinner and brunch service. We are driven by our passion for food, wine, and people. We value a respectful work environment for all employees and strive to create memorable dining experiences for every guest.

We are looking to add a Junior Sous Chef to our kitchen team, reporting to the Chef de Cuisine and the Executive Chef. The Junior Sous Chef will assist the Chef de Cuisine in all areas of the kitchen operation, including service, prep, quality control, inventory, and acting as the leadership figure when the Chef de Cuisine is away.

If you have a minimum of 4 years experience in a chef de partie, or similar leadership role, a passion for French cuisine, and want to grow your skill set, we want to hear from you!

Responsibilities:

Responsible for the method of service, production, and cooking to ensure all items are prepared to meet deadlines and standards.
Properly execute dishes with varying components to standards set by Chef de Cuisine and Executive Chef.
Delegate and ensure completion of all closing requirements as directed by Chef de Cuisine
Taste and review products on a daily basis to ensure quality and consistency with preparation and presentation.
Assist with developing, implementing and maintaining new recipes, presentations, and products.
Have working knowledge of inventory systems and ability to perform admin duties as needed
Identify and communicate suggestions to the Chef de Cuisine and Executive Chef for policies and procedures to improve the operation.
Complete bi-weekly inventory
Perform any other duties as assigned by the Chef de Cuisine and/or Executive Chef

Requirements

Minimum 4 years experience in a high quality kitchen in supervisory role
Extra consideration will be given to candidates with strong pastry experience
Solid understanding of French cooking technique/scratch cooking
Extensive knowledge of food handling and sanitation standards
Food Handler Certification
Effective decision making skills.
Strong problem solving skills.
Financial management skills e.g., ability to understand and manage operating budgets, forecasting and scheduling, an asset
Ability to acquire and maintain relationships with teammates, customers and suppliers
Excellent communication and interpersonal skills.
Self motivated, with a positive attitude and a consistent display of professionalism.
Innovative, detail oriented, and quality conscious.

The Ascari Hospitality Group an equal opportunity employer committed to diversity and inclusion.We are pleased to consider all qualified applicants for employment without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans status, Aboriginal/Native American status or any other legally-protected factors. Disability-related accommodations in accordance with the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act during the application process are available upon request.

Please send us a resume and why you think you’d be a good fit!

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