Jr Sous Chef

Canad Inns • Portage la Prairie, MB

4d • Onsite

About The Position

The primary purpose of the Jr. Sous Chef position is to efficiently act as a Supervisor for preparation and production of all foods. The Jr. Sous Chef will from time to time act as Executive Chef. The Jr. Sous Chef operates the kitchen facilities on a day-to-day basis under the direction of the Executive Chef. The Jr. Sous Chef will act as a supervisor to all Culinary staff, and will be responsible for ensuring all employees achieve Canad Inns culinary standards. The Jr. Sous Chef will be held accountable for assisting in achieving the established labour and food cost projections set forth by management. Working within all departments, the Jr. Sous Chef is expected to be a leader within the hotel. The Jr. Sous Chef will help maintain an atmosphere and service that is conducive for the food and drink satisfaction of all Canad Inns guests. The Jr. Sous Chef will ensure all employees are performing their job duties as required. The Jr. Sous Chef is creative and cost-efficient. The Jr. Sous Chef will tackle the challenge of creating appealing and delicious dishes with imagination. The Cook 1 is required to be able to fulfill all tasks related to the Food Service Receiver, Kitchen Steward, Cook 3, Cook 2 and Cook 1.

Requirements

• 3+ years of experience in a supervisory position.
• Proven experience in managing kitchen operations and staff.
• Strong understanding of food preparation, inventory management, and cost control.
• Creative and cost-efficient with a passion for developing appealing and delicious dishes.
• Excellent communication and leadership skills.

Responsibilities

• Act as liaison to the Executive Chef & Sous Chef
• Assist the staff with their duties as necessary
• Authorize all receivables
• Clean and maintain the work area throughout the shift
• Communicate all pertinent information to staff
• Develop special menus with costs, pricing and recipes
• Distribute the menus to proper personnel
• Garnish each dish to look as visually appealing
• Integrate excess products with fresh products, to minimize waste
• Prepare to Par Level and business volume
• Prioritize and distribute duties accordingly
• Record supplies and inventory
• Assist in purchasing of stock
• Refer to the menu planner

Benefits

• Comprehensive Group Benefit Program.
• Continued education assistance, Scholarships.
• Participation in the Employee Canadvantage Rewards Program.
• Discounts on food and beverages through the Canadvantage Employee Food & Beverage Discount, applicable to restaurants, and room rates for both employees and their guests.
• Employee Engagement Events such as Staff BBQs, Holiday Parties, Sporting Events, Contests, Prize Draws, and more.
• Employee Referral Program.
• Wellness Benefits, including discounts for fitness facilities and access to the Employee Assistance Program.
• Career Growth Opportunities.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed