What are the responsibilities and job description for the Sous Chef position at Scale Hospitality?
SUMMARY
Reporting to the Chef de Cuisine, the Sous Chef plays a key role in supporting the restaurant vision for
high quality food and ensuring that it is delivered, with a hands-on approach where required, in a
professional, safe and efficient manner. The Sous Chef supports all key areas of the company’s food
service and contributes to the guest’s overall experience by creating a delicious and memorable meal.
KEY DUTIES AND RESPONSIBILITIES
• Oversee all aspects of the daily operation of the kitchen and food production area
• Conduct and order inventories as required of food and beverage supplies
• Inspect deliveries, ensuring quality is to satisfaction
• Responsible for understanding the business operations inside the restaurant
• Motivate and coach kitchen staff
• Carry out on-going training to the high standards set by the Chef De Cuisine
• Monitor working hours and daily labour budget for kitchen staff
• Understand and abide by the Health & Safety standards
• Follow all safety, sanitation, and food handling procedures; accountable for the cleanliness and
maintenance of all equipment and stations
SKILLS & QUALIFICATIONS
• Minimum two years of experience in a similar role
• Completion of culinary program considered an asset
• Food Handling and Health & Safety training considered an asset
• Excellent attention to detail with a creative flair
• Ability to work weekends, holidays, mornings, and nights
• Must be energetic with a passion for food and a positive outlook
• Must be able to follow oral and written instructions
• Must exhibit a high degree of professionalism (i.e. punctuality, commitment to the job, well-
groomed, great teamwork, etc.)
• Ability to bend, stand for long periods of time, and lift heavy materials with repetitive use of
hands and dexterity involved
Reporting to the Chef de Cuisine, the Sous Chef plays a key role in supporting the restaurant vision for
high quality food and ensuring that it is delivered, with a hands-on approach where required, in a
professional, safe and efficient manner. The Sous Chef supports all key areas of the company’s food
service and contributes to the guest’s overall experience by creating a delicious and memorable meal.
KEY DUTIES AND RESPONSIBILITIES
• Oversee all aspects of the daily operation of the kitchen and food production area
• Conduct and order inventories as required of food and beverage supplies
• Inspect deliveries, ensuring quality is to satisfaction
• Responsible for understanding the business operations inside the restaurant
• Motivate and coach kitchen staff
• Carry out on-going training to the high standards set by the Chef De Cuisine
• Monitor working hours and daily labour budget for kitchen staff
• Understand and abide by the Health & Safety standards
• Follow all safety, sanitation, and food handling procedures; accountable for the cleanliness and
maintenance of all equipment and stations
SKILLS & QUALIFICATIONS
• Minimum two years of experience in a similar role
• Completion of culinary program considered an asset
• Food Handling and Health & Safety training considered an asset
• Excellent attention to detail with a creative flair
• Ability to work weekends, holidays, mornings, and nights
• Must be energetic with a passion for food and a positive outlook
• Must be able to follow oral and written instructions
• Must exhibit a high degree of professionalism (i.e. punctuality, commitment to the job, well-
groomed, great teamwork, etc.)
• Ability to bend, stand for long periods of time, and lift heavy materials with repetitive use of
hands and dexterity involved
Salary : $65,000 - $75,000
