Sous Chef Ops

gategroup • Dorval, QC

13d • Onsite

About The Position

We’re looking for motivated, engaged people to help make everyone’s journeys better. This role is responsible for ensuring food specifications and labor objectives meet all Company and customer requirements. The Sous Chef Ops supervises the department for quality and quantity, ensuring items are produced and dated according to specification, and that the coding system is adhered to correctly (i.e. HAACP and other governmental regulations). This role also keeps account of attendance, sets up paperwork, sets up each shift, and assigns employees to specified sections for schedule optimization. The Sous Chef Ops orders raw material from the storeroom and produces extra meals at the last minute as needed. They prepare the daily production sheet and assign tasks to employees, working with and directing employees through the use of the production sheet and passenger counts. This role is responsible for all food items after requisitioning them from the storeroom, and for the training and recurrent training of all employees on proper preparation procedures. The Sous Chef Ops ensures safety procedures are adhered to and maintains cleanliness through the shift to ensure a quality product. They supervise the washing of equipment for production and ensure equipment is stored according to SOP. Additionally, they conduct quality checks on food prepared and provide feedback on compliance to specifications, and conduct yield and batch checks on raw material. The Sous Chef Ops prepares gold sample tables for menu changes and trains associates to ensure compliance to changes, providing feedback to associates on daily performance. They prepare specialty items that are required for production on a daily basis.

Requirements

• Minimum 1-3 years as a Chef and/or Sous Chef required
• Minimum 2-5 years as a cook required
• Ability to cook meals according to detailed specifications
• Ability to work in a fast paced, deadline driven environment
• Must have strong and effective leadership skills, and the ability to successfully manage a team of cooks
• Ability to train others required
• Must have the ability to give negative and positive feedback to employees on a daily basis
• Excellent time management skills required
• Ability to handle multiple tasks without losing focus on priorities
• Strong organizational, analytical, communication and leadership skills required
• Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance
• Basic computer skills required
• Must have excellent written and oral communication skills
• Candidates will be required to go through a criminal background check

Nice To Haves

• Associates degree in the Culinary Arts or a Culinary Arts certification preferred
• Canadian Red Seal Certificate
• Previous supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment preferred
• In-flight catering experience or experience in a high-volume food service environment preferred
• Current or previous labor relations experience is a plus, but not required
• Candidate must be comfortable with all levels of employees and have the ability to drive positive program change
• Experience with menu design a plus
• Working knowledge of Eatec, Microsoft Office products preferred

Responsibilities

• Ensuring food specifications and labor objectives meet all Company and customer requirements
• Supervising department for quality and quantity; ensuring items are produced and dated according to specification, and coding system is adhered to correctly (i.e HAACP and other governmental regulations)
• Keeping account of attendance, setting up paperwork, setting up each shift and assigning employees to specified sections (schedule optimization)
• Ordering raw material from storeroom and producing extra meals at last minute as needed
• Preparing daily production sheet and assigning tasks to employees; working with and directing employees through the use of the production sheet and passenger counts
• Responsible for all food items after requisitioning them from the storeroom; training and recurrent training of all employees on proper procedures of preparation
• Ensuring safety procedures are adhered to; maintain cleanliness through shift to ensure quality product
• Supervising the washing of equipment for production and ensure equipment is stored according to SOP
• Conducting quality checks on food prepared and providing feedback on compliance to specifications
• Conducting yield and batch checks on raw material
• Prepare gold sample tables for menu changes and train associates to ensure compliance to changes
• Provide feedback to associates on daily performance
• Preparing specialty items that are required for production on a daily basis

Benefits

• gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, disability or other ground under applicable law.
• Gate Gourmet Canada Inc. is pleased to accommodate applicants who have a disability up to the point of undue hardship during the recruitment, assessment and selection process. Please inform our Recruitment Team if you require a disability-related accommodation to participate in the recruitment process.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree