sous-chef

Opening Fall 2026, Bardo Elora is an exciting new restaurant located in the heart of Elora along the Grand River. As part of the Elora Mill property, we're creating a destination where exceptional food, genuine hospitality, and unforgettable experiences come together. This is a unique opportunity to join a founding team, help shape a new restaurant from the ground up, and be part of something remarkable from day one. The Sous Chef at Bardo plays a vital role in leading the Back of House team, ensuring the smooth daily operation of the kitchen while maintaining our high standards for quality, creativity, and service. The Sous Chef is responsible for creating exceptional food with consistency and care, while fostering a positive and energized team environment. This position requires a strong operational mindset, combined with a passion for culinary creativity and leadership. Compensation: *Compensation for this role is estimated at $63,000/annually, which includes a base wage of $50,000/annually plus direct tips from guests. *Tip amounts are paid directly by guests and are expected to average approximately $13,000/per year, though actual amounts will vary depending on factors such as guest volume and seasonality. While tips are not guaranteed, they can be a meaningful part of overall earnings in this position. *Vacancy Status Disclosure: *This job posting is related to an existing vacancy. What makes you the perfect candidate: * You enjoy working among positive and passionate individuals ? we are a happy, hardworking team! * You love working in a fast-paced environment. * You have been in the industry for a few years and have worked in a professional kitchen for at least 3. * You have experience supervising and are able to coordinate the activities of direct reports. Sous Chef experience is an asset. Accountabilities: Service & Operational Excellence * Oversee station preparation, ensuring kitchen readiness, organization, and sufficient mis en place for service. * Maintain quality, consistency, and presentation standards for all dishes, ensuring proper temperatures, portion sizes, and adherence to established recipes. * Maintain a strong presence on the line, assisting in expediting and quality control during service. * Effectively run a slow to moderately busy shift, ensuring kitchen operations remain organized, efficient, and up to standard. * Manage inventory effectively, ensuring product care through rotation for freshness and regular temperature checks. * Ensure compliance with food safety regulations, proper food handling procedures, allergy protocols, and adherence to cleaning schedules. * Act as an expert and trainer in all operational systems and standards, ensuring checklist execution and oversight. * Communicate effectively with FOH leadership to ensure seamless service and guest satisfaction. Team Leadership * Act as a role model, demonstrating company values and fostering a culture of engagement, collaboration, and accountability. * Provide departmental orientation for new team members, following structured training schedules and offering individualized support. * Conduct 1:1 check-in's with team members to ensure their development and engagement. * Delegate tasks effectively and oversee daily operations to ensure smooth execution and operational excellence. * Inspire trust and ownership among the team by maintaining a positive and supportive environment, fostering open communication across all departments. * Encourage continuous development by offering constructive feedback, coaching team members, and recognizing achievements. Financial Ownership * Review and approve daily labor and timesheets, ensuring staffing levels align with budgetary constraints while maintaining service quality. * Support cost control initiatives by monitoring portion sizes, minimizing waste, and ensuring efficient use of ingredients. * Ensure invoices are submitted and coded daily, assisting with financial document