The Regional Sous Chef works with the Regional Chef in assisting in overseeing the Culinary Operations of the Warehouse group of restaurants ensuring our restaurants achieve food standards and desired financial targets.
The Regional Chef completes objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees in assigned Stores; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures in alignment with the Warehouse Group brand
Recruit, select, train, develop and overseeing kitchen staff
Spearheading new culinary initiatives (menu executions to developing a new recruitment campaign)
Maintain superior product and service quality standards by conducting ongoing evaluations
Employee administration in conjunction with the GM in location and the Regional Team
Coach, mentor, develop and performance manage employees to their full potential
Orient new Restaurant chefs within the appropriate food programs
Ensure new restaurant locations teams are trained and developed for success.
Attend and hold regular meetings with Locations, and the regional teams.
Oversee all kitchen operations ensuring healthy and safe work practices.
Schedule kitchen staff in accordance with business demands and trends.
Order inventory and kitchen supplies, ensuring sufficient stock levels and accurate logs of food and beverage waste
Establish, implement and communicate menu recipe requirements. Create, update and deliver menu executions
Notify Management of any repairs or maintenance required for kitchen appliances and equipment.
Enforce proper sanitation and preparation practices and procedures.
Adhere to and enforce Company policies.
Continuously improve operational systems and procedures
Assisting in opening of new restaurant locations
Reporting to the Regional Leader
Key Performance Metrics:
Labour % at managed locations
Inventory metrics at managed locations
You will have
3 years leadership experience in the hospitality industry
5+ years line cooking experience
Strong communication skills
Certified Red Seal Program or Diploma in Culinary Arts or working towards it.
Food Safe or Smart Serve certification considered an asset.
Demonstrated ability to lead and direct a team.
Intermediate knowledge of MS Office (Word, Excel, PowerPoint, Outlook)
Some travel will be required
Manual dexterity required to operate various kitchen appliances and equipment.
Ability to lift up to 50 lbs.
Ability to attend and conduct presentations
Irregular shifts; evenings and weekends may be required.
Job Type: Full-time
Salary: $40,000.00 to $42,000.00 /year