Sous Chef- Braven

Oliver & Bonacini Hospitality; Edmonton; On-site; CAD 50,000 - 70,000; Full time

Job summary

A prominent hospitality company in Edmonton is searching for a skilled Sous Chef to lead kitchen operations and mentor junior staff. Candidates should have 2-3 years of experience in a fast-paced environment and possess a culinary diploma. This position offers a competitive salary, benefits including health coverage and gym memberships, as well as a dynamic work culture focused on culinary excellence.

Benefits

Competitive salary packages

Gratuity sharing

Health, Dental and Vision benefits

Discounted gym membership

Tuition Reimbursement

Qualifications

• 2-3 years cooking experience in a fast-paced restaurant.
• Ability to take direction and work calmly and effectively under pressure.
• Food Handlers and First Aid Certification required.

Responsibilities

• Communicates the restaurant's vision to all team members.
• Monitors kitchen operations and cleanliness consistently.
• Conducts training and development initiatives for team members.

Skills

Organizational skills

Leadership

Problem solving

Knife handling skills

Education

Culinary diploma/degree

Job description

Company Description

Let’s be clear — this is not your father’s steakhouse. Granted, there is no shortage of shrimp cocktail, wedge salad or creamed spinach. But Braven, led by Canada’s award-winning Chef Anthony Walsh, is a new breed of steakhouse — a force to be reckoned with. Merging unfussy, old-school sensibilities with modern grace and style, Chef Walsh and his brigade of cooks are committed to preparing each dish to perfection.

What’s in it for you?

• Competitive salary packages
• Gratuity sharing
• Health, Dental and Visions benefits with Enhanced Mental Health Coverage
• Discounted gym membership and Employee Assistance Program
• Group Life & Disability Insurance
• Management Uniform Reimbursement
• Monthly dining allowance for all O&B locations
• 50% Dining Discount for all O&B locations
• RRSP Matching
• Tuition Reimbursement

Job Description

Our Sous Chefs are seasoned cooks which have gained considerable experience working in fine dining kitchen. They are very organized and comfortable working in a high-pressure environment. The Sous Chef must also be able to give orders within their section, work independently as well as reliably carry out orders handed down to them by the Chef. Their attention to detail is monumental, able to mentor junior cooks and trouble-shooting any problems that may arise.

The Day to Day

• Communicates the restaurant's vision to all team members and leads by example.
• Strong understanding of recipe
• Consistently monitors kitchen operations and cleanliness.
• Builds and maintains relationships with team members and front of house management alike.
• Follows proper ordering, inventory and receiving procedures.
• Shows leadership in creating a culture that revolves around the experience and enjoyment of food and cooking.
• Demonstrates high personal integrity, business ethics and takes every opportunity to promote the restaurant.
• Conducts training and development initiatives as well as performance management and employee coaching.
• Uses conflict/resolution and problem solving skills.
• Other duties as assigned.

Qualifications

• 2-3 years cooking experience in a fast-paced restaurant
• Culinary diploma/degree is an asset
• Understanding of professional cooking and knife handling skills
• Ability to take direction and work calmly and effectively under pressure
• Able to spend 100% of the time standing
• Food Handlers and First Aid Certification
• Legally eligible to work in Canada
• Full Availability

Additional Information

Oliver & Bonacini's Diversity Commitment

At Oliver & Bonacini Hospitality, we are committed to treating every employee with dignity and respect. We strive to be fair and just, and create working environments where our employees can be at their best.