We’re Hiring! Sous Chef @ Liberty Village

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Position:               Sous Chef
Type:                     Full Time, Salary
Compensation:    $50K + shared tip pooling
Perks:                   Health & Dental Benefits, Healthcare Spending Account, Employee beer/apparel budget & discounts, 3 weeks paid vacation
Hours of Work:    Flexible based on business needs. Evening and weekend availability is mandatory.
Reports To:          Head Chef

Left Field Brewery is a small, community-minded business with a mission to create joy through beer. We also happen to love baseball, a theme that is interwoven through all facets of our brand. Left Field Brewery – Liberty Village is a 300 seat, two storey, brewery, tap room and kitchen emphasizing high quality craft beer, food and brand experiences. It’s a space to connect over a beer and to catch the game while cheering on the home team. As an extension of our existing brewery and Tap Room, we are in search of a Sous Chef for our Liberty Village location.

Left Field Brewery is committed to diversity and inclusion. We believe that building a team that represents a diverse set of backgrounds and lived experiences helps us challenge the expected, and be the best possible community member that we can be. We value equal opportunity, and work to build an inclusive workplace where our differences are nurtured and valued. We invite candidate applications from all backgrounds, race, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status or any other characteristic. Accessibility accommodations during the application process are available, just let us know in your application and we will work with you to meet your needs.

Summary
The Sous Chef at Left Field Brewery is responsible for reporting to and supporting the Head Chef – while leading the BOH team. The Sous Chef will have an active role of overseeing a wide range of daily activities ranging from day-to-day kitchen operations to assistance with menu creation. This position plays a key role in management of food, labour and kitchen related costs.

The Sous Chef plays a key role in ensuring that the business consistently delivers high-quality food products, as well as working cohesively with the Food & Beverage management team to execute the Left Field Brewery vision for an exceptional guest experience. The Sous Chef sets an exemplary standard of execution for their team by role modeling expectations.

Key Roles
– Leads the team with enthusiasm, energy and demonstrates a genuine positive demeanor
– Ensures every guest receives the desired Left Field Brewery food experience and leaves eager to both return and recommend the brand and establishment to others
– Manage and oversee the culinary operations through action, with presence on the cooking line through the service periods
– Supports the culinary execution and training with focus on exemplary culinary standards
– Recipe adherence and menu production management
– Hands on skill and development training of culinary team
– Inventory management conducted through weekly food and kitchen supply inventory and inventory ordering
– Liaison with product suppliers on product availability and quality
– Works with the Chef – Culinary Lead to ensure a working environment that is safe, inclusive and collaborative with team members at all levels, promoting a culture of positivity and development from within
– Uphold systems and standards of kitchen operations by leading with professional examples; performing spot-checks for quality and cleanliness. Creates and manages team cleaning schedules
– Accountable for supporting standards of cleanliness, timing, uniform, organization, production, and food quality and consistency
– Ensure kitchen is compliant with all safe food handling, health & safety and WHMIS requirements
– Provide hands-on training with all kitchen team member positions and participates in team hiring and coaching
– Assists with the production of kitchen team schedules and contributes to schedule planning
– Assists with planning of core menu changes, development of new recipes with appropriate inventory and cost details
– Supports achievement of budgets in area of kitchen labour, food costs and purchasing
– Supports coverage of all personnel-related Chef duties for the kitchen team during emergency and personal absence and vacation periods, including but not limited to leading pre-shift team huddles. 

Competencies
– Communication: provides clean, open, and consistent communication. Actively listens, invites and receives feedback
– Problem solving: Responsive, calm, positive, creative and flexible to ensure operations continue to run smoothly in the face of the unexpected
– Consistency: Approachable by both employees and guests. Actions and reactions are consistent to create a safe, respectful, trusting and comfortable environment for employees and guests
– Organized, proactive and professional : issues schedules and other team communication in a timely manner. Maintains accurate and organized records and reports. Anticipates needs of the team and the business with logical and data-based insights
– Experienced people leader with a demonstrated ability to motivate, inspire and coach a team toward success. Leads by example.
– Self-starter and independently motivated to achieve results. Highly accountable
– Thorough and detail oriented, is proactive and anticipates needs of the team and business
– Professionally and personally aligned with the company’s core values

Education and Experience
– Minimum of 3 years culinary experience in a full-service restaurant
– Minimum of 1 year experience in a supervisor, Assistant Kitchen Manager or Sous Chef role
– Culinary Diploma considered an asset but not required
– Proficient computer skills including but not limited to: POS, inventory software, Google sheets and Google docs
– Food Safety Course and W.H.M.I.S.
– Must be able to carry and lift items weighing 40lbs, must be able to stoop and bend
– Must be able to stand and move for extended periods of time to continuously perform essential job functions
– Ability to work flexible hours including mornings, days, evenings, nights, weekends, and holidays based on business needs

Core Values
The successful candidate will demonstrate personal and professional alignment through proven examples, to our core values.
Integrity – setting out to do the right thing in every situation by upholding strong moral and ethical principles.
Quality – striving to be the best at what they do by sweating the small stuff.
Innovation – Continuous improvement by embracing change and striving to learn and develop
Teamwork – Respecting, helping, and looking-out for others. Sharing feedback, ideas and knowledge openly.
Community – Beer is for everybody. Using beer as a tool to build community and to support those in need.
Safety – Insisting on the responsible production of and enjoyment of beer
Work Ethic – Hustling. We are highly focused, organized, self-motivated professionals with an entrepreneurial mindset.
Positivity – Showing-up with an optimistic outlook and work to find the best in every situation. Assuming the best in and uplifting each other.
Fun – Celebrating our successes and enjoying the fruits of our labour. Going out of our way to show our customers an exceptional time.

HOW TO APPLY
To apply for this role, send a cover letter and resume to Mandie Murphy at [email protected]