It all started with a trip to Napoli... After drawing inspiration from the Neapolitan pizza tradition native to Naples, Pizzeria Libretto opened in August 2008 on Ossington as one of the first restaurants in Toronto to proudly serve VPN certified pizza within the strict guidelines set out by the Napoli government. As Pizzeria Libretto expanded to 4 locations around Toronto, Executive Chef Rocco Agostino remains rooted in the belief that food should be simple and made with passion. From the best Neapolitan pizza to service relentless in quality, Pizzeria Libretto delivers a consistently memorable experience - turning guests into raving fans.

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

The 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.

Additional Perks of joining the Libretto Management Team:

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