Sous Chef

The Sous Chef supports the Chef in maintaining and executing food quality standards in a high volume, fast-paced kitchen. A Sous Chef:

• Is available on a daily basis to coach staff on systems and standards of kitchen operations
• Upholds Cactus standards of cleanliness, timing, uniform, grooming, food quality and consistency
• Supports achievements of budgets in area of kitchen: food cost, labour and fixed costs
• Accurately maintains inventory
• Oversees the quality of all food products and monitors daily prep production of food
• Trains all kitchen positions, systems and proper use and care of equipment
• Provides professional development for kitchen staff

Attributes

• Excellent planning and analytical skills
• Communicates effectively and clearly, both written and orally
• Possesses ability to motivate a team
• Takes initiative and is able to work independently
• Prioritizes and manages time effectively
• Promotes teamwork attitude among staff
• Is familiar with managing food, labour and kitchen related costs
• Management experience is not required, however, would be considered an asset