Sous Chef

KANEFF PROPERTIES LTD•Brampton, ON

79d

About The Position

Every memorable dining experience at Kaneff Golf begins behind the scenes with our culinary team’s commitment to safe and efficient operations. Showcase your talents as a banquet/sous chef, where your attentiveness and care will ensure the creation of exceptional cuisine.

Requirements

2 years ofprofessional cooking experience, preferably in high volume environment, with a focus of banquet cooking(required)
Food Safe,SafeCheck, Food Handler, or equivalent certifications (preferred)
Completion of all mandatory Health & Safety training required under the Ontario Occupational Health and Safety Act prior to commencing employment, including Worker Health & Safety Awareness Training, Workplace Violence and Harassment Training, and WHMIS (where applicable).

Nice To Haves

Food Safe
SafeCheck
Food Handler
or equivalent certifications (preferred)

Responsibilities

Prepare food items in accordance with standards of quality, quantity, taste and presentation following standardized recipes, photographs and verbal instruction
Participate in the operation of banquet functions, including buffets, plated functions, food stations and all other customer requests
Engage with guests and promote a welcoming environment
Work within budgeted guidelines for the kitchen, taking responsibility for and minimizing costs, wastage/spoilage and associated expenses
Review and follow Banquet event orders on a daily basis
Maintain high standards of appearance, good personal hygiene and health and safety standards
Support team members and assist as required
Promote professional work habits and recognize others for jobs well done
Create and foster positive working relationships within and outside the department
Ensure a safe and injury free workplace by following safe work practicesand safe equipment usecompliant to all sanitation and health and safety standards
Effective management of the Banquet kitchen department to ensure the achievement of our vision, our financial goals
In the absence of other leaders, to be the supervisor on duty in the kitchen
Supporting the development of culinary colleagues and apprentices, which includes but is not limited to performance development reviews, and skill/knowledge development
Assisting the Executive Chef with the recruitment,training,and development of colleagues, with strong focus on creativity, engagement,productivity,and elevated guest experience