Enoteca Sociale is built on passion. Passion for sharing a culture we fell in love with through the food we eat and the experiences we share. Opened in 2010, Enoteca Sociale has become a mainstay for Italian Cuisine in the Toronto, built on the philosophy of making simple & honest Roman cuisine that can be shared with friends and family.

What's in it for you?

• Health Benefits 
• Tuition Reimbursement 
• Lifestyle Bonus 
• Paid Vacation 
• Tip Out 
• Trips & Travel 

The Sous Chef is responsible for assisting the Chef di Cucina with daily detailed execution of food preparation and execution of menu items.

The Day to Day:

The Jr. Sous Chef will be expected to complete job duties as requested in a prompt and organized fashion, abiding by the standard checklist and quality specifications as provided by the Chef di Cucina.

• Ensure food quality standards are met in accordance with recipes and standard procedures of the restaurant
• Supervise kitchen staff (line cooks, dishwashers, prep cooks) to provide leadership and ensure they are properly completing all tasks in accordance with the restaurant’s expectations
• Ensure that the kitchen is being run properly in the absence of the Chef, completing all necessary management responsibilities as needed
• Communicate with station line cooks and management to ensure that preparation and all mise-en place is correct
• Assist in the development and implementation of new menu items and food programs
• Communicate and educate front of house about new products/dishes
• Control and expedite the timing of the line during service and ensure all food is served efficiently/ consistently
• Responsible for correct preparation of all station cooks daily mis-en place
• Maintain a safe, orderly and sanitized kitchen using proper food handling techniques
• Assist the chef in recruiting and hiring new staff and performance management of employees
• Monitor the training of new kitchen employees
• Purchase all needed supplies to properly run the daily kitchen operations in accordance with our suppliers and required inventory standards
• Meet daily with FOH management to maintain updated menus
• Prepare nightly shift end and email to all management staff
• Anticipate problems and take pre-emptive actions before guests arrive
• Ensure that all products are received in correct unit count/ condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures
• Ensure proper tracking and organization of inventory
• Open and close the restaurant as required following the standard management procedures
• Maintain budgets set by Chef di Cucina and General Manager

• Minimum 2 years experience in a Jr. Sous Chef role preferred
• Certificates required Food Handler and WHMIS
• Ability to work efficiently and consistently in a fast paced environment
• Strong interpersonal and verbal communication skills
• Must posses a positive attitude and work well with other team members
• Must be able to work unsupervised
• Must be able to communicate clearly with managers, kitchen and dining room personnel
• Flexible schedule; including daytime, evenings and weekends
• Outstanding organizational and time management
• Physically fit and can carry light loads up to 40 pounds
• Be able to work in a standing position for long periods of time (up to 8 hours)
• Be able to work in a hot, and loud environment for long periods of time
• Strong sense of ethics, values
• Passionate about food, wine and all things service related
• Results driven
• Energetic and enthusiastic
• Professional appearance

Job descriptions are subject to a periodic review. Other duties will be assigned by management occasionally. Changes will be discussed prior to or at the time of amendment.

** We thank all applicants for their interest in Pizzeria Libretto Restaurants; however, only suitable candidates will be contacted to continue the application process. **