Daytime Sous Chef – CinCin

• Company: Toptable Group
• Job Type: Full Time
• Job Level: Front-line
• Job Type: Full Time
• Job Address: 89 West Georgia Street, Vancouver, British Columbia V6B 0N8
• Job Status: Permanent

Position:         Daytime Sous Chef, CinCin
Reports to:       Chef de Cuisine, CinCin

For over three decades, Toptable Group has defined elegant yet approachable dining through the passion and commitment of its award-winning chefs, renowned restaurant and wine directors, and dedicated staff members. Toptable Group is a rapidly growing hospitality company with a current portfolio of 6 restaurants and 1 patisserie, with new restaurants opening this year both locally and in the US. 

With acclaimed Chef Andrew Richardson at the helm, the menu at CinCin represents the clean and plentiful flavours of Italian gastronomy. Each dish is prepared with the freshest, thoughtfully selected ingredients sourced from the regions best suppliers and transformed into a parade of captivating aromas, tastes and textures.

JOB SUMMARY:

The Daytime Sous Chef will operate as a member of the management team, supporting the creation and exemplary service of outstanding food, and for the daily supervision and production of culinary operations.

ESSENTIAL DUTIES AND RESPONSIBILITIES:
(Other duties may be assigned as required) 

• Assume responsibility for kitchen management in the absence of the Chef de Cuisine, and act as opening or closing manager
• Support the hiring, training, and scheduling of all culinary team members, including the mentorship and development of culinary team members
• Maintain sanitation standards throughout the kitchen in compliance with Provincial regulations
• Provide input into product ordering, as well as cost control and monitoring
• Ensure food quality in presentation and production are consistently maintained at a premium level
• Coordinate the execution of menu requirements and assist with menu development as required
• Assist with cost control, monitoring and ordering of inventory and liaising with vendors as required

REQUIRED EXPERIENCE AND QUALIFICATIONS:

• Minimum of 2 years of sous chef experience or 2 to 3 years of experience as a senior chef de partie, preferably at a premium, high-volume restaurant
• Equivalent Red Seal certification, a degree in the Culinary Arts or an equivalent combination of education and experience
• Excellent interpersonal skills and fluent English communication skills
• Ability to prioritize, organize, and follow through as necessary
• Must possess a passion for food and developing knowledge of all cooking methods
• Food Safe certification is an asset

Interested, qualified candidates are invited to submit their resume by clicking "Apply Now" above. This position will remain open until filled.

• Salary/Wage: Salary

Post Date: June 1, 2022