Sous ChefActive$59K

Schedule: Tuesday to Saturday, Monday to Friday or Sunday to Thursday covering 4:00 PM - 12:00 AM with flexibility outside these hours based on business needs.

What you'll do

• Train, coach, and develop a team of hourly kitchen employees

• Manage performance metrics on safety, quality, efficiency, cost, and morale,: provide regular progress reports to the Executive Chef, conduct root cause analyses if off-target, and drive continuous improvement in all areas

• Maintain upkeep of the kitchen, including equipment and inventory

• Ensure the kitchen operates with the highest health and safety standards, and: is in alignment with federal and provincial health and safety requirements

• Track and manage food storage, rotation, and quality

• Work closely with other departments to execute plant-wide process improvement initiatives

What they're looking for

• Make in-flight adjustments to ensure production stays on track and goal are met
• Work in all areas of the production facility, including refrigerated areas,: and perform tasks ranging from receiving of ingredients and packaging, preparation of ingredients, cooking activities, plating, and order packing.
• Work in compliance with OH&S acts and regulations.
• Use personal protective and safety equipment and clothing as directed by the: employer and report workplace hazards and dangers to the supervisor or employer.