116 Toronto, ON, Canada

Date: Monday, January 27th 2020
Location: Amsterdam BrewHouse, 245 Queens Quay West, South Building, Toronto, ON M5J 2K9
Reports to: Jonathan Crichlow, Executive Chef
Status: Full-Time

Amsterdam BrewHouse
Our story begins back in 1986, with a vision of bringing unique beers, full of flavour, to the city of Toronto. It's a combination of good people, good ideas and good beer that has brought us to where we are today. It's a combination of fearless innovation, uncompromising individuals, and deep-rooted pride in the city of Toronto that has allowed us to create a different type of Beer Company, and a DAM GOOD one at that.

The Sous Chef is a key member of the culinary management team. They work closely with the Executive or Head Chef to ensure the smooth operation of the kitchen at the Amsterdam Restaurants. Their primary focus is on food execution; quality and consistency, employee relations including training and coaching, building cleanliness and procurement.

Duties & Responsibilities:
➢ Oversee the day to day operations of a team of kitchen personnel at the restaurant:
➢ Oversee all kitchen operations including daily overseeing of all BOH staff and food items
➢ Deliver coaching and guidance pertaining to performance feedback. Coach and guide the employees when performance issues exist, reward positive behaviour. Must be able to have the difficult conversations necessary to ensure Amsterdam’s success
➢ Providing both new and current employees with technical training and guidance on culinary techniques.
➢ Ensure food is being delivered to the guest hot, fresh, to spec and within our time standards
➢ Responsible for overseeing food quality before being served to guests, ensuring all food leaving the kitchen meets Amsterdam’s quality standards
➢ Work with the Executive Chef on opportunities for executional improvement
➢ Monitor inventory and usage, and oversee re-ordering of all goods when required
➢ Ensure all BOH employees are following standard operating procedures for sanitization. Ensure we are in constant compliance with health code regulations in all kitchens. With direction from the Executive Chef, work with BOH employees to ensure kitchen and surrounding areas are sanitized and cleaned in accordance with company standards.
➢ Writing effective schedules and achieving project deadlines
➢ Ensure BOH team members are working to health & safety standards. Train on safe kitchen procedures, food flow and cleaning as you go. Follow all health & safety requirements
➢ All Other accountabilities and duties that are given to you by the Executive Chef


Internal and External Relationships:
In this role, the incumbent will deal with internal and external customers. Working closely with the Executive of Head Chef, they will oversee the entire kitchen function. They will also work closely with suppliers and vendors on food procurement.

Decision Making:
The incumbent will be responsible for the day-to-day execution of the kitchen. They will take direction from the Executive Chef but will be responsible for the kitchen in their absence. They will make decisions surrounding daily labor to ensure the kitchen is working to the established budget. Cleanliness and organization are a must.

Knowledge and Skills
• Degree or diploma, ideally in culinary
• 3+ years previous kitchen experience, in a variety of roles
• Ability to work evenings and weekends
• Must be able to lift approximately 50lbs. on a regular basis and stand for entire shift (10 – 12 hours)
• High volume experience (not a must, but preferred)
• A valid Food Handler's Certificate
• Able to work with Excel and Word

Other Technical Skills:
The incumbent of this role must have exceptional communication skills, empathy, and a strong drive for results. They must remain focus and be approachable at all times. They will lead a team in a very fast-paced and high-volume kitchen. They must be able to coach and instruct employees with minimal experience.

Working Condition and Environment
Physical and Sensory demands are representative of an employee working in a restaurant setting. Working in a busy kitchen, the employee will be exposed to both hot and cold temperatures. They will be working in a very fast-paced and hot kitchen 85% of their time. They will be overseeing up to 50+ employees at any given time. The employee must wear non-slip PPE, a Chef’s jacket, black pants and other sanitary clothing to meet food-handling requirements.


Salary negotiable based on experience. We would like to thank all applicants for their interest in opportunities with us. Only candidates under consideration will be contacted. Please direct your resume to andregrace@amsterdambh.com. As part of our accessibility commitment, there are alternative ways to interview with us. Please inform us if you require interview accommodation.