Kitchen Sous Chef
About The Position
Supervises and coordinates activities of food preparation, kitchen, pantry, and storeroom personnel by performing the duties outlined in this job description. Answer questions of customers about casino operations and consistently acts to provide a positive image to all customers and staff members. Perform all duties in compliance with health standards and safety standards. SUPERVISORY RESPONSIBILITIES Manages 6-15 subordinates in the kitchen area. Is responsible for assisting the Executive Chef and Food and Beverage Manager in providing direction, coordination and evaluation of the Kitchen team. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring and training employees’ planning, assigning and direction of work; appraising performance; rewarding and disciplining employees. QUALIFICATIONS Demonstrat4ede experience performing as a supervisor and cook, preferably within a hospitality, restaurant or gaming environment. Demonstrat4d strong customer service skills. Demonstrated experience performing within specific deadlines or under pressure. Demonstrate4d experience problem solving, organizing and prioritizing work. EDUCATION and/or EXPERIENCE Graduations from culinary school or equivalent is desired. One (1) or more years of recent and related experience performing as a supervisor and cook, preferable within a hospitality restaurant or gaming environment. CERTIFICATES, LICENSES, REGISTRATIONS Valid Alberta Driver’s License, Journeyman Chef Certificate and Red Seal, Food Safe Certificate and ProServe. Must be eighteen (18) of age or older. PHYSICAL DEMANDS Essential duties may involve performing physical exertion: constant brisk walking and stooping, bending, stretching, reaching, kneeling, squatting, bending, walking and crouching/stooping, pushing and standing for entire work shift, with standard breaks, in order to perform duties. The physical demands described here are representative of those must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to stands. The employee is frequently required to walk. The employee is occasionally required to reach with hands and arms; climb or balance; talk or hear and taste or smell. The employee must occasionally life and/or move up to 50 pounds. Specific vision abilities required by this job include depth perception and ability to adjust focus. WORK ENVIRONMENT Essential duties may involve working in a kitchen environment which contains hot and cold temperature, loud noise and odors. MATERIALS AND EQUIPMENT DIRECTLY USED Equipment used in performance of duties includes: serving trays, mixers, ovens, grill, deep fryers, walk in refrigerators, walk in freezers, knives, spoons, forms, glasses, pitchers, and various cleaning supplies.
Requirements
- Demonstrat4ede experience performing as a supervisor and cook, preferably within a hospitality, restaurant or gaming environment
- Demonstrat4d strong customer service skills
- Demonstrated experience performing within specific deadlines or under pressure
- Demonstrate4d experience problem solving, organizing and prioritizing work
- Graduations from culinary school or equivalent is desired
- One (1) or more years of recent and related experience performing as a supervisor and cook, preferable within a hospitality restaurant or gaming environment
- Valid Alberta Driver’s License
- Journeyman Chef Certificate and Red Seal
- Food Safe Certificate and ProServe
- Must be eighteen (18) of age or older
Responsibilities
- Supervises and coordinates activities of food preparation, kitchen, pantry, and storeroom personnel
- Answer questions of customers about casino operations and consistently acts to provide a positive image to all customers and staff members
- Perform all duties in compliance with health standards and safety standards
- Manages 6-15 subordinates in the kitchen area
- Assisting the Executive Chef and Food and Beverage Manager in providing direction, coordination and evaluation of the Kitchen team
- Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws
- Responsibilities include interviewing, hiring and training employees’ planning, assigning and direction of work; appraising performance; rewarding and disciplining employees
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
Number of Employees
501-1,000 employees
