Sr. Sous-Chef

The Rec Room’s Sr. Sous Chefs are an integral part of the team who provide an exceptional dining experience to each and every guest. Sr. Sous Chefs have a range of responsibilities in the kitchen including strict adherence to health and safety guidelines, maintaining food stock levels throughout the day, and planning and directing the preparation of meals consistent with company standards. If you thrive in an energetic, fast-paced and social atmosphere, this may be the opportunity for you!   

In this role, your responsibilities include (but are not limited to): 

·       Oversee day-to-day culinary operations and ensure healthy and safe work practices. 

·       Lead designated teams within the operation, supporting the Chef in ensuring the overall team is engaged and performing well. 

·       Support the scheduling of culinary staff in accordance with business demands and trends. 

·       Order inventory and culinary supplies, ensuring sufficient stock levels. 

·       Manage FIFO usage and stock depletion with culinary management and staff to keep inventory at lowest possible levels appropriate for business volumes. 

·       Communicate with management and vendors to ensure timing of deliveries satisfies advanced food production needs. 

·       Support accurate administration of all invoices, and adherence to proper bookkeeping procedures. 

·       Other duties assigned as required. 

This role may be a perfect fit for you if:  

·       You have a secondary School Diploma or GED. 

·       You have 3-5 years working in a high volume kitchen as a Sous Chef or comparable experience. 

·       You have experience managing culinary teams in a high-volume culinary environment. 

·       You have demonstrated the ability to lead and direct a team. 

·       You have knowledge of cost analysis, fiscal management, and budgeting techniques. 

·       You have a valid Food Handler’s certificate is.

·       You are proficient with Microsoft Office Suite. 

·       A Post-Secondary diploma in Business Management, Culinary Arts or Hospitality and a Smart Serve Certification are considered assets.