3658 Sous Chef jobs near Cochrane, Ontario, Canada

This position will be responsible for managing the day-to-day operation of the restaurant.
Essential Duties and Responsibilities
• Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
• Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
• Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
• Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
• Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
• Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
• Accomplishes restaurant and bar human-resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
• Support Head Chef in the creation of new items for the restaurant based on guest feedback and sales record
• Plan and coordinate special events and banquets, including liaising with clients to discuss event specifics, menu options, and logistical arrangements


Requirement
- Experience: Minimum 3 years of recent restaurant experience at management level or equivalent.
- Education: Bachelor's degree in hospitality management or related field
- Have service and customer focus attitude
- Serving it Right or Pro Serv Certified
- Culinary Experience, knowledge of beers, wines and cocktails and Korean alcohol
- Experience with MS Word, Excel, Outlook
- Must be able to work a flexible schedule including, opening, closing, weekends and holidays

Requirements

• Bachelor's Degree
• Serve it Right
• Work Permit