Company Description
Let’s be clear — this is not your father’s steakhouse. Granted, there is no shortage of shrimp cocktail, wedge salad or creamed spinach. But Braven, led by Canada’s award-winning Chef Anthony Walsh, is a new breed of steakhouse — a force to be reckoned with. Merging unfussy, old-school sensibilities with modern grace and style, Chef Walsh and his brigade of cooks are committed to preparing each dish to perfection.
What’s in it for you?
Competitive salary packages
Gratuity sharing
Health, Dental and Visions benefits with Enhanced Mental Health Coverage
Discounted gym membership and Employee Assistance Program
Group Life & Disability Insurance
Management Uniform Reimbursement
Monthly dining allowance for all O&B locations
50% Dining Discount for all O&B locations
RRSP Matching
Tuition Reimbursement
Job Description
Our Sous Chefs are seasoned cooks which have gained considerable experience working in fine dining kitchen. They are very organized and comfortable working in a high-pressure environment. The Sous Chef must also be able to give orders within their section, work independently as well as reliably carry out orders handed down to them by the Chef. Their attention to detail is monumental, able to mentor junior cooks and trouble-shooting any problems that may arise.
THE DAY to DAY:
Communicates the restaurant's vision to all team members and leads by example.
Strong understanding of recipe
Consistently monitors kitchen operations and cleanliness.
Builds and maintains relationships with team members and front of house management alike.
Follows proper ordering, inventory and receiving procedures.
Shows leadership in creating a culture that revolves around the experience and enjoyment of food and cooking.
Demonstrates high personal integrity, business ethics and takes every opportunity to promote the restaurant.
Conducts training and development initiatives as well as performance management and employee coaching.
Uses conflict/resolution and problem solving skills.
Other duties as assigned.
Qualifications
2-3 years cooking experience in a fast-paced restaurant
Culinary diploma/degree is an asset
Understanding of professional cooking and knife handling skills
Ability to take direction and work calmly and effectively under pressure
Able to spend 100% of the time standing
Food Handlers and First Aid Certification
Legally eligible to work in Canada
Full Availability
Additional Information
Oliver & Bonacini's Diversity Commitment
At Oliver & Bonacini Hospitality, we are committed to treating every employee with dignity and respect. We strive to be fair and just, and create working environments where our employees can be at their best.
