Details:
Overview:
To be successful in this role, you will need excellent communication skills which will help you effectively converse with management, kitchen, and service staff. The ability to deal with peak period meal service with good decision-making skills will serve you well in this role.
Hands-on experience is crucial to this role, and you must possess the ability to coach and mentor staff, assist with production and expediting as required. Any banquet experience plus experience in a fine dining restaurant/hotel environment will be considered an asset.
Objective:
The Sous Chef is a critical link in the hierarchy structure of the kitchen. Directly answerable to the Chef de Cuisine, the global responsibility of the Sous Chef is the maintenance and promotion of the structures and standards set in place by the Chef de Cuisine and Executive Chef. The Sous Chef assists the Chef de Cuisine in the daily operation of the kitchen and menu input. In addition to daily cooking duties, the Sous Chef is directly responsible for overseeing the following:
In the case of the absence of either Chef de Cuisine or Executive Chef, the Sous Chef is responsible for the operation of the kitchen.
The position is Full Time, Year-Round. While a standard work schedule will be in place, the Sous Chef will be required to modify their schedule according to the unexpected changes which may arise. As such, the Sous Chef will be trained to be well versed in the operation of each station and service.
Qualifications & Experience:
Preferred Education & Qualifications:
• A secondary school diploma
• Related post secondary education
• 3-5 years of previous experience in commercial food preparation
• Proficient with health and safety rules and regulations
• Ability to coach and mentor other staff
• Ability to deal with high pressure environments
• Good decision-making skills
• Creative problem-solving Skills
Duties and Responsibilities:
• Supervise activities of all kitchen staff
• Coordinate and work the pass during dinner service
• Involvement in menu and product research and development
• To be aware of upcoming functions and ensure that all items are ordered, received and prepared on time and up to standard
• Ensures minimum wastage by preparing and storing food correctly.
• Assist the Chef with Menu planning, inventory control, ordering of kitchen supplies.
• Ensures appropriate health and safety standards, food safe practices
• Maintain and delegate cleaning and prep schedules
• Inventory management
• Completion of nightly log book, communicating trends and issues with the following shift
• Ensure the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times.
• Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
• Optimize food quality and guest satisfaction.
• Any other duties as assigned by the Executive Chef & Chef de Cuisine.