About this role
The Barrie Colts are looking for a experienced Executive Sous Chef. The correct candidate must have:
_-Lead the back of house team (including hiring, coaching, disciplining and mentoring_
_the kitchen team appropriately_
_-Control all aspects of the kitchen including, but not limited to:_
_Inventory control_
_Costing of all menu items_
_Ensure cleanliness criteria are adhered to_
_Schedule time for training and maintenance while managing overall labour budget_
_Place orders with suppliers as required to ensure adequate inventory is on hand_
_Check stock on hand and prep levels daily, ensuring high quality of food, as well as_
_executing as per specifications_
_Ensure timely delivery of high quality menu items_
_Schedule and monitor daily/weekly tasks to capable individuals_
_Prep levels/standardization of prep items_
_Help oversee and execute both the Horsepower Sports Bar & BBQ Grill kitchen as_
_well as Thirsty Horse Lounge Restaurant_
_Qualifications:_
_-Organizational mindset_
_-Driving knowledge around our food program_
_-Previous experience leading a workforce of over 10 teammates, including:_
_recruitment, training and development._
_-Familiarity managing and maintaining cost controls of food as well as labour_
_-Minimum 3 years? experience in a comparable, high-volume Kitchen Manager or_
_Head Chef role with proven success leading, developing & mentoring a large kitchen_
_brigade_
_-Red Seal certification is an asset_
_-Safe Food Handling certification required_
_Our Company Offers:_
_-Competitive salary and benefits package_
_-Growth and advancement opportunities in both the restaurant and brand_
_-Pride in their role and the company they work for_
_-Personal & professional respect from all stakeholders_
_-On-going learning & career development with a clear path for growth_
_-An independent atmosphere that welcomes everyone?s ideas & initiatives_
_-Meaningful relationships and mentorships_
_-Possibilities for personal & professional growth_
_If you?_
_-Know that ?real? people work nights & weekends,_
_-Believe that successful people don?t know more, they do more,_
_-Take the bull by the horns,_
_-Work hard to succeed hard,_
_-Aspire to achieve greatness in your career,_
_-Have proven Kitchen Manager/Head Chef experience in a fast pace environment,_
_-Smoothly sail through stressful moments and are able to create a positive employee_
_experience,_
_-Pride yourself on your ability to build a team, build morale and create a positive_
_employee experience,_
_-Use your solution-focused approach in every situation and never stop looking for_
_ways to ?make things better?,_
_-Are always seeking to reach a higher level of ?personal best? at all times,_
_-Are an asset in effectively delivering and communicating messages to your team ?_
_whether positive or constructive,_
_-Have the full spectrum of product knowledge and business savvy required to run_
_the back of house,_
_?Success is here for you to earn & own._
_Due to social distancing protocols, Cover Letters &_
_Resumes can be submitted via email to Sean Kehoe, Food_
_& Beverage Manager, at [email protected]_
Job Types: Full-time, Permanent
Pay: From $55,000.00 per year
Experience: * Cooking: 5 years (required)
Licence/Certification: * Food Handler Certification (required)
Work Location: In person