Sous Chef - Barbarella Bar

Job Description

<h3>Job Description</h3><p>Job Description<p><p><strong>ABOUT THE POSITION</strong></p><p>The Sous Chef contributes to all back of house operations and is responsible for assisting in several functions including, but not limited to: food preparation, inventory control, and employee training. Must have a constant presence in the restaurant and ensure the company image is always positively supported through remarkable client experiences with consistently high levels of service.</p><p><strong>WHO WE ARE</strong></p><p>Inspired by the chic mid-century yacht culture of the Italian South & California, we bring the sun-drenched coastal flavours to our Pacific Northwest. </p><p>Barbarella reimagines the stylish era of the mid century, circa 1968. Our dishes reimagine the quintessentially Mediterranean fare with locally sourced West Coast ingredients & vernacular.</p><p><strong>WHAT WE OFFER</strong></p><ul><li><ul><li>Competitive annual salary</li><li>Gratuities</li><li>Paid leave for sick and bereavement</li><li>Comprehensive company subsidized Health Benefits package after 90 days</li><li>2 weeks’ vacation</li><li>Cell Phone Allowance</li><li>Duty meals</li><li>Professional development financial support </li><li>25% Company-wide food & beverage discount & access to frequent local business discounts/specials</li></ul></li></ul><p><strong>WHAT YOU&#39;LL DO</strong></p><ul><li><ul><li>Oversee all aspects of food production, including involvement in menu planning and costing.</li><li>Administration of kitchen in assistance to the Head Chef, including purchasing and work schedules.</li><li>Ensure consistent food preparation, production, and the highest calibre of food presentation, taking advantage of all opportunities to improve upon both.</li><li>Maintain and ensure all departmental and the restaurant’s policies and procedures are adhered to; ensuring department operates in compliance of all relevant laws.</li><li>Supervise all kitchen staff; allocating tasks so that they will be done efficiently and ensuring all workers are aware of their responsibilities.</li><li>Ensure proper foreseeability within all stations to confirm product is managed properly in order to execute prep procedures and service in a cost and time effective manner.</li><li>Supervise and assist with food production to ensure all quality standards are maintained in all food and beverage areas.</li><li>Ensure the highest level of hygiene and food safety is adhered to by all personnel in the preparation and handling of food items.</li><li>Ensure all kitchen items ordered from suppliers are correct and checked for quality as per restaurant’s standards</li><li>Place orders with suppliers – ensure cost control of all food and beverage items.</li><li>Ensure all inventory of food and equipment is accounted for and secured upon closing of kitchen.</li><li>Provide coaching, mentorship and leadership to all cooks within the kitchen assisting with work, training and development, including overview and updates on policies and procedures.</li><li>Provide assistance on line daily.</li><li>Create work schedules for all kitchen staff and assign work and duties accordingly.</li><li>Conduct pre-shift meetings with front stage and back stage – communicating upcoming functions for whole day, products that are out/short, daily features and soup testing. </li><li>Maintain composure and professionalism at all times, ensuring kitchen personnel are supported and prepared for peak hours.</li><li>Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.</li><li>Execute ad-hoc duties as required.</li></ul></li></ul><p><strong>WHAT YOU HAVE</strong></p><ul><li><ul><li>Previous experience with demonstrated success in a comparable role for an establishment of similar guest capacity, staff number, and affected by seasonality (1+ years required).</li><li>Advanced knowledge of hospitality best practices and guest service.</li><li>Strong English communication skills with ability to establish and develop relationships with employees, partners, vendors, and customers.</li><li>Demonstrated ability to consistently meet or exceed sales objectives and substantial knowledge and experience with executing a culinary program.</li><li>Practiced leadership skills in a hospitality environment and demonstrated ability to manage and train a team while positively influencing employee behavior and development.</li><li>Ability to maintain professionalism, control, and composure in difficult and stressful situations.</li><li>Demonstrated ability to organize efficient work schedules, delegate tasks and work effectively under pressure to achieve objectives.</li><li>Working knowledge of applicable employment related legislation. </li><li>Experience handling employee issues/concerns and executing performance management procedures including performance reviews, disciplinary actions, and terminations.</li><li>Valid Food Safe Certification.</li><li>The ability to stand for extended periods of time and lift 50lbs.</li><li>Experience using Microsoft Office Suite.</li><li>High professional ethics</li><li>Are over 18 years of age as alcohol service and open scheduling availability is a requirement.</li></ul></li></ul></p></p>