Executive Sous Chef - Double Zero

The Executive 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.

WHO WE ARE

Since opening our doors at the Chinook Centre in 2014, we have become a mainstay in South Calgary where guests are offered our warm brand of hospitality, ideal for business lunches, family dinner, corporate gatherings, and really any occasion that calls for celebration. We serve Italian with a modern twist in a vibrant space. Whatever your definition of "famigila", 00 is your destination for seasonally inspired Italian, superb vino and the sound of good conversation at the table.

WHAT YOU'LL GET

Competitive annual salary
Gratuities
Paid leave for sick and bereavement
Comprehensive company subsidized Health Benefits package
3 weeks’ vacation
Cell Phone Allowance
Duty meals
Professional development financial support
25% Company-wide food & beverage discount & access to frequent local business discounts/specials

WHAT YOU'LL DO

Oversee all aspects of food production, including involvement in menu planning and costing.
Administration of kitchen in assistance to the Executive Chef and Head Chef, including purchasing and work schedules.
Ensure consistent food preparation, production, and the highest calibre of food presentation, taking advantage of all opportunities to improve upon both.
Maintain and ensure all departmental and the restaurant’s policies and procedures are adhered to; ensuring department operates in compliance of all relevant laws.
Supervise all kitchen staff, allocating tasks so that they will be done efficiently and ensuring all workers are aware of their responsibilities.
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.
Supervise and assist with food production to ensure all quality standards are maintained in all food and beverage areas.
Ensure the highest level of hygiene and food safety is adhered to by all personnel in the preparation and handling of food items.
Place orders with suppliers – ensure cost control of all food and beverage items.
Ensure all kitchen items ordered from suppliers are correct and checked for quality as per restaurant’s standards
Ensure all inventory of food and equipment is accounted for and secured upon closing of kitchen.
Provide coaching, mentorship, and leadership to all cooks, assisting with work, training, and development.
Provide assistance on line daily.
Create work schedules for all kitchen staff and assign work and duties accordingly.
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.
Maintain composure and professionalism at all times, ensuring kitchen personnel are supported and prepared for peak hours.
Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
Complete departmental filing.
Execute ad-hoc duties as required.