Sous Chef – Growth & Mentorship in Dynamic Kitchen

Red Island Hospitality Group; Saint-Julien-de-Concelles; Sur place; EUR 17 000 - 21 000; Plein temps

Avantages offerts par ce poste

Competitive compensation

Group benefits

Discounts at company restaurants

Mentorship and growth opportunities

Partner discounts package

Résumé du poste

Red Island Hospitality Group in PEI is seeking an experienced Sous Chef to lead kitchen stations, mentor staff, and ensure recipe standards and sanitation. The successful candidate will help manage daily prep, production, and service with a focus on quality and guest satisfaction.

You will work closely with the executive chef, oversee stock, minimize waste, and maintain organization across all stations. Experience of 2+ years as a Sous Chef and 5+ years line cooking, plus a Food Handler

Qualifications

• 2+ years experience as a Sous Chef.
• 5+ years experience line cooking.
• Food Handler Certificate is required.
• Knowledge of cooking temperatures and food safety regulations.
• Strong communication and organization skills.

Responsabilités

• Communicate with executive chef and team to learn daily menu needs, events, and shift information.
• Assess stock and production status; determine production needs.
• Ensure stations are staffed and stocked; manage shift changes and adjust for volume.
• Maintain sanitation and ensure company standards are met.
• Teach culinary skills and supervise team on procedures.
• Help achieve profit objectives by managing food, minimizing waste and labor costs.
• Rotate and label ingredients; perform proactive freezer pulls.
• Interact with FOH team, solve problems, and handle complaints.
• Uphold recipes and procedures; reflect company values in development.

Connaissances

Strong communication

Attention to detail

Team player

Description du poste

Red Island Hospitality Group in PEI is seeking an experienced Sous Chef to lead kitchen stations, mentor staff, and ensure recipe standards and sanitation. The successful candidate will help manage daily prep, production, and service with a focus on quality and guest satisfaction.

You will work closely with the executive chef, oversee stock, minimize waste, and maintain organization across all stations. Experience of 2+ years as a Sous Chef and 5+ years line cooking, plus a Food Handler