At Urban Roots we know that a vibrant and healthy community starts with our staff. Every employee makes the difference between fine times and great times and the kitchen staff is no exception. We are looking to have a kitchen filled with good vibes, respectful people and very delicious food. Sous chefs work directly with the lead butcher and head chef to lead the team and  ensure excellent service. We're going to the moon, come with us.  

Desired peoples:  

• A clear and strong passion to prepare and learn about all aspects of BBQ 
• Feel stoked to be a part of a team but know how to work independently when needed  
• Are ready and eager to take on something brand new 
• Are available on evenings, weekends and holidays 
• Can read and follow instructions written in English 
• Are emotionally aware  
• Can multitask while giving heads up service  
• Have full knowledge of all proper food storage, holding, heating, cooling and food handling and basic fish and meat butchery
• Have a positive attitude  
• Are able to take, give and implement constructive criticism  
• Can work with speed efficiency  
• Can maintain workplace safety   
• Basic ordering knowledge 
• Basic managerial organizational skills 
• Strive to be better every day
• Desire to grow and work up through the ranks of our management team

Physical and Mental Needs 

• Able to stand, walk, and be on your feet for prolonged periods  
• Able to read and follow written English instructions  
• Able to regularly twist, turn, kneel, climb, stoop, bend, crawl , lift and carry supplies and equipment weighing up to 55 pounds using appropriate techniques and tools 
• Able to maneuver packages of any weight above 75 pounds with appropriate equipment and/ or assistance 
• Able to move 165 pounds, using appropriate techniques and tools 
• Able to work in indoor and outdoor environments with moderate noise and occasionally slippery floors 
• Able to comply with and enforce all health, safety and personal hygiene policies and standards 

Responsibilities  

• Writing and organizing prep lists 
• Ordering  
• Establishing and reinforcing standards, bringing new ideas and systems to the table during Chef meetings.  
• Ensuring overall flow of service including organizing and production of catering, banquet and special events.
• Managing team performance, including defining success, putting people in proper positions, giving feedback, and also having difficult and constructive conversations with team members. 
• Daily Log 
• Checking in orders ensuring product quality and they match the invoice  
• Tasting all items prepared in the kitchen and always striving to improve our food quality.  
• Line/ Station checks