Executive Sous Chef - Pigeonhole Downtown

ABOUT THE POSITION

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

Beltline staple, Pigeonhole, has set up a sister roost in the heart of downtown, as part of our multi-concept venue on the second floor of Stephen Avenue Place. Pigeonhole on 8th operates as an all-day restaurant, offering a full breakfast and lunch program before moving into its familiar and award-winning dinner service. One part wine bar, one part snack bar, one part diner, all parts hangout, this dynamic space with a democratic and ever-changing menu promises to please the flock. With seasonal, thoughtfully prepared dishes perched next to house staples like shrimp cocktail, Nathan's Famous glizzy’s and Kaluga caviar, our menu offers an approachable, intentional spread.

WHAT YOU'LL GET

• Competitive annual salary
• Gratuities
• Paid leave for sick and bereavement
• Comprehensive company subsidized Health Benefits package
• 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

• Oversee all aspects of food production, including involvement in menu planning and costing.
• Administration of kitchen in assistance to the Executive Chef and Head Chef, including purchasing and work schedules.
• Ensure consistent food preparation, production, and the highest calibre of food presentation, taking advantage of all opportunities to improve upon both.
• Maintain and ensure all departmental and the restaurant’s policies and procedures are adhered to; ensuring department operates in compliance of all relevant laws.
• Supervise all kitchen staff, allocating tasks so that they will be done efficiently and ensuring all workers are aware of their responsibilities.
• Ensure proper foreseeability within all stations to confirm product is managed properly in order to execute prep procedures and service in a cost and time effective manner.
• Supervise and assist with food production to ensure all quality standards are maintained in all food and beverage areas.
• Ensure the highest level of hygiene and food safety is adhered to by all personnel in the preparation and handling of food items.
• Place orders with suppliers – ensure cost control of all food and beverage items.
• Ensure all kitchen items ordered from suppliers are correct and checked for quality as per restaurant’s standards 
• Ensure all inventory of food and equipment is accounted for and secured upon closing of kitchen.
• Provide coaching, mentorship, and leadership to all cooks, assisting with work, training, and development.
• Provide assistance on line daily.
• Create work schedules for all kitchen staff and assign work and duties accordingly.
• Conduct pre-shift meetings with front stage and back stage – communicating upcoming functions for whole day, products that are out/short, daily features and soup testing.  
• Maintain composure and professionalism at all times, ensuring kitchen personnel are supported and prepared for peak hours.
• Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
• Complete departmental filing.
• Execute ad-hoc duties as required.

WHAT YOU HAVE

• Previous experience with demonstrated success in a comparable role for an establishment of similar guest capacity, staff number, and affected by seasonality (at least 1 years preferred).
• Advanced knowledge of industry best practices, guest services and food and beverage.
• Strong communication skills with ability to establish and develop relationships with employees, partners, vendors, and customers.
• Demonstrated ability to consistently meet or exceed sales objectives and substantial knowledge and experience with executing a culinary program.
• Practiced leadership skills in a hospitality environment and demonstrated ability to manage and train a team while positively influencing employee behavior and development.
• Ability to maintain professionalism, control, and composure in difficult and stressful situations.
• Demonstrated ability to organize efficient work schedules, delegate tasks and work effectively under pressure to achieve objectives.
• Working knowledge of applicable employment related legislation. 
• Experience handling employee issues/concerns and executing performance management procedures including performance reviews, disciplinary actions, and terminations.
• Strong team player that leads by example and has demonstrated the ability to reliably execute or delegate work to meet objectives.
• Ability to fluently communicate in both written and verbal English.
• High School Diploma with basic math skills is required.
• Food Safe Certification is required but can be obtained within 30 days of joining.
• Ability to stand for extended periods of time and lift 50lbs.
• Comfortable using Microsoft Office Suite.
• Possess high professional ethics and avoid extreme familiarity or conflicts with other.
• Must be over 18 as alcohol service and open scheduling availability is a requirement.