Executive Sous Chef - Pineapple Hall

The Executive Sous Chef contributes to all back of house operations and is responsible for assisting in several functions including but not limited to: food preparation, inventory control, and employee training. Must have a constant presence in the restaurant and ensure the company image is always positively supported through remarkable client experiences with consistently high levels of service.

WHO WE ARE

Located in Stephen Avenue Place, this energetic and sophisticated new Foodhall concept is based on showcasing all that Concorde has to offer in one convenient spot. Have you ever wanted your favorite dish from Lulu Bar or Bridgette Bar, but don't have time to be seated in a restaurant? Now you can get all your favorites in one place and in one easy step. The Pineapple hall allows you to grab a quick lunch and choose from all your favourites, or try something new!

Competitive annual salary

Gratuities

Paid leave for sick and bereavement

Comprehensive company subsidized Health Benefits package after 90 days

3 weeks’ vacation

Cell Phone Allowance

Duty meals

Professional development financial support

25% Company-wide food & beverage discount & access to frequent local business discounts/specials

WHAT YOU'LL DO

Ensure consistent food preparation, production, and the highest calibre of presentation, taking advantage of all opportunities to improve.

Oversee all aspects of food production, including involvement in menu planning and costing.

Create work schedules for all kitchen staff and assign work and duties accordingly.

Provide leadership & administration of kitchen in assistance to the Head Chef.