sous-chef

SALT SPRING WILD CIDER

Salt Spring Island Electoral Area

On-site

CAD 73,874,000 - 105,214,000

Full time

14 days+

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Benefits offered by this job

Dental care

Extended health care

Life insurance

Job summary

SALT SPRING WILD CIDER is seeking a Sous Chef to join our kitchen on Salt Spring Island, BC. You will assist the head chef, run the hot line, and help create seasonal menus using local ingredients.

Starting wage is $65,000 per year with tips ranging from $3–$6.50 per hour for kitchen work. On-site accommodation is available if needed (rent separate from pay). Must be willing to relocate.

Qualifications

Cooking: 5 years (preferred)
Food Handler Certification (preferred)

Responsibilities

Develop and execute seasonal menus (3 per year)
Work hot-side and prep/cold side as needed
Mentor kitchen staff on new menu items, portions and techniques
Train and communicate feature changes to FOH managers
Cover shifts and manage labour costs within budget where needed
Collaborate with FOH/BOH to ensure a seamless dining experience
Adapt to allergies and guest modifications
In absence of head chef, act as head chef

Skills

Cooking

Mentoring

Team leadership

Job description

SALT SPRING WILD CIDER

Sous Chef

Job details

Summary :We are seeking a Sous Chef who is willing to relocate to beautiful Salt Spring Island. Salt Spring Wild Cider has a restaurant with a 90 seats in the winter and 175 seats in the summer. We have a small, made from scratch kitchen with a robust service and use seasonal and local ingredients in our food. The sous chef will assist the head chef with running the kitchen as well as work the hot side line. Starting wage is 65k/year, tips are betwen 3-6.50$/hr for kitchen work. Our team is laid back and respectful in nature. On-site accomodation provided if needed (rent is separate from pay). Please provide a cover letter telling us a little about yourself.

Responsibilities

As directed by the head chef, develop and execute at least 3 seasonal menus per year that aligns with SSW's brand, vision and costing parameters.
Work hot-side and prep/cold side as needed.
With your team, design creative & unique weekly or bi-monthly features using fresh, local & seasonal ingredients.
With head chef, communicate feature changes to FOH managers in a scheduled & functional manner
Alongside head chef, train & mentor new & existing kitchen staff on new menu items, portioning, cooking techniques, & presentation.
Cover shifts as needed, or make sure that shifts are covered if there are staff shortages or illness to avoid business closures
Mentor younger workers so they can develop skills & be inspired in their roles
Be collaborative in nature with our existing team, including FOH & general managers
Ensure food safety & sanitation practices are followed in the kitchen.
Work collaboratively with front-of-house staff & managers to ensure a seamless dining experience for guests & clearly communicate any on the fly changes to FOH and BOH
Work collaboratively with FOH and BOH on large group experiences
Be adaptive in nature to allergies & reasonable modifications from guests
As directed by the head chef, and if needed, complete weekly ordering and management of food & labour costs, & work within budget parameters.
Adapt & adjust to the seasonality of the business. Plan seasonal menus in advance
Work with head chef assisting Scheduling & management all kitchen staff
Report labour & other issues with management as they arise
In the absence of head chef, act as head chef
Overtime, evenings and weekends will be required.