Sous Chef -Catering

Dexterra•Surrey, BC

52d•CA$21 - CA$22•Onsite

About The Position

Under the general supervision of the Chef Manager, the Sous Chef is tasked with ensuring the culinary excellence of the location. This includes the planning, preparing and/or directing the preparation of all meals in the kitchen, including catering, developing new recipes, and reviewing food preparation processes to improve efficiency. The Sous Chef will also provide direction to team members, delegating tasks and providing training and coaching to ensure a safe and smooth operation as well as assisting in the handling of administrative duties.

Requirements

Completion of a post-secondary degree or formal culinary training
Three years of recent related experience in the food service industry working with high volume culinary teams
ServeSafe and/or FoodSafe certified
Thorough knowledge of regulations regarding the food service industry
Superior communication skills in both verbal and written English with the ability to communicate in French as needed
Excellent culinary tastes and an artistic flair for creating unique meals and appealing presentations
Experience leading high-performance teams with a track record of producing results while motivating team members
Able to effectively handle the concerns of employees, customers, and clients with tact while adhering to confidentiality policies
Work accurately and in an efficient manner while managing multiple tasks and priorities

Responsibilities

Assist in planning and developing menus and recipes for the cafeteria and catering events, incorporating both the company’s promotional themes and the Healthwise Choices© Program while also encouraging creative ideas from staff that fall within company guidelines and restrictions
Establish and implement food preparation schedules for all staff and recipes, creating an efficient and organized process for each dish
Prepare and/or direct the preparation of food items for meals, daily specials, and catered events such as: soups, salads, starches, meats, fish, poultry, vegetables, and desserts
Act in an advisory capacity to the Chef Manager; make suggestions for menu planning and costing that takes into consideration dish popularity, cost to produce, and seasonal availability and trends
Be highly proficient in a wide variety of preparation methods such as: roasting, grilling, steaming, poaching, boiling, and baking
Complete knowledge of the kitchen, recipes, and service stations at the location with the ability to step in and provide additional support where required
Train service staff in superior presentation of each menu item, ensuring proper portioning
Lead a team by delegating tasks and ensuring best practices are followed, in an effort to ensure high levels of product quality and customer satisfaction in a work environment conducive to learning and team and organizational success
Ensure all staff are adhering to all required safety regulations and procedures while preparing food, including: Using proper techniques when using the tools, supplies, and equipment provided (i.e. knives, ovens, cleaning materials), Wearing and correctly using proper personal protective equipment (e.g. non-slip shoes, cut-resistant gloves), Proper handling of equipment only by trained staff and notifying appropriate parties of malfunctioning or in need of repair equipment, Complying with Food Safe and/or Serve Safe standards including sanitation, prevention of cross-contamination, and the recording of temperatures of food items, Following all Health and Safety policies and procedures as set by applicable legislation and company policies
Work alongside the Chef Manager and kitchen staff to control costs of the location by taking measures such as: