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Junior Sous Chef

Department: Facilities and Black Hole Bistro
Location: Waterloo
Black Hole Bistro Jr. Sous Chef is the hands on evening kitchen manager. The incumbent is responsible for assisting bistro management team in monitoring established goals and job expectations of the Bistro kitchen employees.

The Jr. Sous Chef must possess analytical skills. They should assist in regular reviews of Bistro systems and make recommendations for any desired changes. They will assist in reviewing data regarding food cost and make suggestions to operation to help the team achieve set operational goals. The candidate should feel empowered to develop new concepts and products independently.

The Bistro produces quality products, and has set specific standards for what we serve; the candidate needs to be able to recognize items or procedures that are not up to the standard and make specific suggestions for improvement. The incumbent will need to have a full understanding of all products utilized in the Bistro, how they should be best stored, prepared and served. The position entails consultation with the Head Chef and FOH managers on a regular basis with regard to product usage and stock levels. They are responsible for inspiring and exciting staff about new products and ideas and systems and ensuring everyone has a comprehensive understanding of them.

Most of the candidate’s time will be participating and setting up/cleaning up after meal times. They should be able to work competently as part of all teams within the Bistro. Their level of service and work ethic should be an inspiration to all Bistro staff.

The Bistro Jr. Sous Chef is responsible for the overall cleanliness and organization of the Bistro kitchens, fridges, freezers, and dry storage areas.

Major Duties and Responsibilities:

  • Supervise activities of cooks, and other kitchen staff
  • Prepare and cook an extensive variety of cuisine using skill, creativity and cost effective methods
  • Regulate prepared items and raw goods
  • Ordering of vegetables, dried goods,
  • Ensure product rotation in walk-in fridges and freezer
  • Ensure daily menu is printed and posted accurately and in a timely fashion
  • Assist in planning and scheduling catering agendas for all events
  • Implementing new systems for ordering and inventory control as needed
  • Demonstrate new cooking techniques and new equipment to staff
  • Assist the head chef with menu planning and regulate stock control
  • Clean kitchen equipment and cooking utensils
  • Prepare special diets
  • Practice safe food handling and preparation techniques
  • All other related duties as required or requested.

Education and Experience:

Education: High school diploma

Post Secondary culinary training is required

Red Seal Certified

Experience: 2+ years working in a sous-chef or higher position.

Knowledge, Skills and Abilities Required:

  • Knowledge of current culinary trends
  • Knowledge of food presentation
  • Knowledge of food safety and implementation of this knowledge
  • Ability to follow instructions
  • Good hand-eye coordination
  • Ability to work as part of a team
  • Ability to work with minimal supervision
  • Ability to work in a fast paced environment

Hours of Work:

  • Mainly Afternoon shifts
  • Shift work or split shifts are required
  • Must be available for days, evenings, and weekends according to the requirements of the restaurant

Working conditions and Physical Effort:

  • The Jr. Sous-Chef is constantly on their feet and are required to bend, lift and twist
  • Exposure to potential hazards such as fire, steam, hot surfaces, related equipment, machinery and tools is possible

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