Sous Chef | Pure Spirits Oyster House and Grill

The Distillery Restaurants Corp; Toronto; On-site; CAD 60,000 - 70,000; Full time

Job summary

A leading hospitality company in Toronto is seeking a motivated Sous Chef to manage kitchen operations at their renowned restaurant. The ideal candidate will bring 5+ years of high-volume cooking experience, demonstrating strong leadership qualities and a passion for the culinary arts. This role offers a dynamic work environment with opportunities for career growth and personal development.

Benefits

Medical, drug and dental benefits

$50 cell phone allowance

Management dining program

Career growth opportunities

Monthly cooking competition with cash prize

Field trips to food producers and cooking demos

Prizes for outstanding work ethic

Qualifications

• At least 5 years of quality cooking experience.
• Previous experience as Jr. Sous or Sous Chef for at least 2 years.
• Strong problem solver with a passion for the industry.

Responsibilities

• Run a smooth kitchen service, calling the pass and supporting the team.
• Bring fresh ideas for menu development and innovation.
• Conduct training and development initiatives.

Skills

Leadership

Problem Solving

Communication

Cooking

Team Collaboration

Education

Culinary degree/diploma

Job description

Pure Spirits Oyster House and Grill, part ofThe Distillery Restaurants Corporation, creators of El Catrin Distilleria, Cluny Bistro and Boulangerie, Madrina Bar y Tapas, District Pizzaand Distillery Events, is actively seeking an engaged SOUS CHEFto join our Back of House Team!

Our historic Pure Spirits Oyster House and Boulangerie is located in theDistillery Historic District, one of North America's most exciting art and shopping destinations and home to some of the top-ranked restaurants in the City of Toronto.

Our Sous Chefshave proven track records of cooking and leading in demanding, high-volume environments with demonstrated progressive growth. The idealcandidate will be experienced and comfortable with all facets of restaurant kitchen management, includinghiring, scheduling, training, development and coaching. DRC Sous Chefs manage their teams to success with ahands-on approach and are expected to lead with consistency, passion and humility.

Please note: You must already have legal permission to work in Canada to be considered for this role.


What you'll experience with The DRC:

• FAIR COMPENSATION.60,000.00 annual salary, plus performance bonus.
• Medical, drug and dentalbenefits.
• $50 cell phone allowance and a unique management dining program.
• CAREER GROWTH. Learn under the guidance of the DRC’s talented Executive Chef at Pure Spirits, Jason McLaren,and Chef Tim Miles, our Director of Culinary.
• CONTESTS. Greatest Dish Challenge: A monthlycooking competition open to all DRC cooks with a CASH prize. This is also a great opportunity to challenge yourself and have a panel of DRC Executive Chefs to try your food.
• TRIPS.Yes, you read that right – field trips!Selected employees get the chance to visit artisan food producers, cooking demos, farms andsuppliersto educate and inspire.
• GOLDEN TICKETS. AKA more cool prizes awarded to team players that arerecognized for their outstanding work ethic.

What you’ll be doing:

• Run a smooth kitchen service, calling the pass, monitoring workstations and supporting the team when required - maintaining calm leadership in the busiest of times.
• Bring fresh ideas to improve process andprocedures, as well as ideas for menu development andinnovation to Executive Chef and team.
• Consistently monitorkitchen operations processes and systems to ensure efficiency, cleanliness, best practices and safety.
• Buildand maintainstrong collaborative relationships with fellow chefs and Front of House management alike.
• Supporteveryleveloforderingandreceiving,maintainingproductparlevels,ensuring FIFOrotation and safe storage
• Maintainand buildrelationships with vendors and suppliers
• Supportand createa culture that is centred around a healthy and happy employee experience and a genuine passion for industry, cooking, hospitality, food and beverage
• Demonstrate a high degree of personal integrity in every leadership decision
• Conduct training and development initiatives as well as performance management and employee coaching
• Other duties as assigned

What you’ll bring to the kitchen:

• EXPERIENCE. You have at least 5 years of quality cooking experience with demonstrated progressive growth in a demanding, high-volume restaurant environment. Your growth has already progressed to Jr. Sous or Sous Chefin a similar environment for at least two years.
• FORMAL EDUCATION OR ON-THE-JOB LEARNING. You have a Culinary degree/diploma and/or the equivalent in education and experience.
• A GROWTH MINDSET. You’re constantly open to learning, coaching and career growth.
• PASSION. You have a genuine passion for the industry, cooking, hospitality and food and beverage.
• SOLUTIONS. You are a strong problem solver with an insatiable desire toimpact performance, always looking for opportunities to improve!
• LEADERSHIP. You’re an exceptional leader with great relationship-building and communication skills.

The Distillery Restaurants Corporation (DRC) is committed to providing an inclusive, barrier-free recruitment and selection process. We encourage and welcome candidates with disabilities to apply for job opportunities with us. Please note that accommodations throughout each stage of the DRC’s recruitment process are available upon request.

The Distillery Restaurants Corporation (DRC) is committed to providing an inclusive, barrier-free recruitment and selection process where candidates are respected, supported and valued. The DRC welcomes and encourages applications from people with disabilities. Please note that accommodations during every part of the recruitment and selection process are available upon request.