Sous Chef
CRAFT Beer Market Toronto
Posted 21 hours ago
Station Mastery: Ability to work every station in the kitchen (Sauté, Grill, Larder, etc.) at a high level of speed and precision.
Advanced Techniques: Proficiency in complex tasks such as whole-animal butchery, sauce mother-derivatives, and precise plating.
Palate Development: A refined sense of taste to ensure every dish leaving the kitchen meets the restaurant's flavor profile.
Line Management: Leading the service from the "pass" or the floor, ensuring cooks are staying on pace and maintaining standards.
Inventory & Ordering: Monitoring stock levels and placing daily orders with suppliers to ensure freshness while minimizing waste.
Food Costing: Understanding how to minimize "trim" and maintain margin transparency through efficient prep.
Health & Safety Compliance: Ensuring the team strictly follows HACCP or local health department standards (e.g., Toronto’s DineSafe).
Training: Mentoring junior cooks and commis chefs on prep techniques and kitchen protocols.
Conflict Resolution: Managing kitchen "heat"—keeping the team focused and professional during high-pressure rushes.
CRAFT Beer Market Toronto
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