Second Chef (NOC # 62200)

LA LUCE RISTORANTE

4377 Steeles Ave West, Toronto, M3N 1V7

Invites applications from suitable qualified persons for the position of:

Second Chef (NOC # 62200) (1 vacancy)

Terms of Employment:

Permanent, Full Time (Overtime, Day, Evening, Split-Shifts, Weekend)

Wage information: $22 or more Hourly 40.00 Hours per week.

Anticipated Start Date: January 08, 2025  Work Location Information: Urban area (Toronto)

Location of work/ Business address: 4377 Steeles Ave West, Toronto, M3N 1V7

Work Setting: Italian Restaurant – Cuisine Specialty: Italian (also European cuisine: French, Spanish, Mediterranean cuisine); As a Second Chef (sometimes called the ‘sous chef’ or ‘executive sous chef’), you will be the partner of the Head Chef. You will oversee the kitchen in the Chef’s absence, meet high standards of food hygiene and professionalism, and train your team to learn new cooking techniques and keep up to date with the new products, recipes and preparation techniques.

Transportation/Travel Information: Public transportation is available

Skill Requirements:

Education: Completion of high school Experience: At least one year working as a Chef or at least three years of work experience working as a Cook with supervising experience.

Languages: Speak English, Read English  Weight Handling: Up to 10 kg (20 lbs)

Job Duties: Overseeing of all operational aspects of the kitchen and staff in the absence of the Head Chef (which includes the following tasks:  Supervising activities of specialist chefs, chefs, cooks and other kitchen workers; Demonstrating new cooking techniques and new equipment to cooking staff; Preparing and cooking complete meals or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes; Instructing cooks in preparation, cooking, garnishing and presentation of food; Creating new recipes); Completing opening and closing procedures for the kitchen; Directing staff as required to ensure all operational tasks are completed safely and efficiently as/when required; Having a hands-on approach for all kitchen staff and to get involved in many aspects i.e. cleaning duties etc; Supporting and communicating regularly and effectively with the Head Chef and ensuring all issues are acknowledged and discussed during their absence; Using the Chef’s Diary as a tool in effectively recording and tracking issues; Ensuring daily administration records are complete, accurate and forwarded to the restaurant owner; Ensuring Chefs are following company standards for preparing and serving sauces; Ensuring freshness and flavour of all sauces through regular tastings; Consistently checking produce before service for freshness and flavour; Ensuring all kitchen staff are preparing and presenting quality food and all final products leaving the kitchen are meeting company standard; Reporting any issues with food quality and freshness to the Head Chef; Ensuring all kitchen staff follow correct food and hygiene standards; Leading by example for staff ensuring that the kitchen is always presentable; Ensuring cleaning checklists are adhered to by Chefs and Kitchen Porters and directing staff to cleaning duties when required – especially during quiet times; Ensuring the kitchen, surrounding work surfaces and floor are kept tidy and clean at all times; Help establishing the kitchen area as a positive work environment for all; In the absence of the Head Chef to deal with staff issues that may arise on a day-to-day basis in the kitchen and to communicate these to the Head Chef on their return; Ensuring staff are filling their specific job requirements and delegating or directing where necessary; Ensure that all ongoing training for all kitchen staff is discussed with the Head Chef and implemented accordingly; Be flexible in filling shifts as required to ensure the kitchen is always fully staffed and managed; Communicating with the Head Chef on a regular basis regarding all stock levels; Be accountable for stock levels of fresh produce; Ensuring the required stock levels are maintained as per stock order sheets; Keeping stock usage, wastage, loss and breakages in the kitchen to a minimum level and to record accordingly; Checking quality of stock for freshness, weight, use by dates etc and communicate issues to Head Chef; Requesting assistance and / or training where necessary.

Additional Skills: Must possess a positive attitude and work well with other team members, Be able to work in a standing position for long periods of time (up to 9 hours), Be willing to follow direction and ask questions for clarification if needed; Be able to work in a fast paced kitchen environment; Assess quality control and adhere to restaurant service standards; Carry out any other duties as required by management.

How to Apply: Send your resume and cover letter by e-mail: mbm.job.ads@gmail.com

Please clearly indicate the position you are applying for!

We thank all applicants however only those to be considered for an interview will be contacted.