Sous Chef | Pure Spirits Oyster House and Grill

EXPERIENCE.

You have at least 5 years of quality cooking experience with demonstrated progressive growth in a demanding, high-volume restaurant environment.  Your growth has already progressed to Jr. Sous or Sous Chef in a similar environment for at least two years.

FORMAL EDUCATION OR ON-THE-JOB LEARNING.

A GROWTH MINDSET.

You’re constantly open to learning, coaching and career growth.

60,000.00 annual salary, plus performance bonus.

$50 cell phone allowance and a unique management dining program.

CAREER GROWTH.

Learn under the guidance of the DRC’s talented Executive Chef at Pure Spirits, Jason McLaren, and Chef Tim Miles, our Director of Culinary.

CONTESTS.

Run a smooth kitchen service, calling the pass, monitoring workstations and supporting the team when required - maintaining calm leadership in the busiest of times.

Bring fresh ideas to improve process and procedures, as well as ideas for menu development and innovation to Executive Chef and team.

Consistently monitor kitchen operations processes and systems to ensure efficiency, cleanliness, best practices and safety.

Build and maintain strong collaborative relationships with fellow chefs and Front of House management alike.

Support every level of ordering and receiving, maintaining product par levels, ensuring FIFO rotation and safe storage

Maintain and build relationships with vendors and suppliers