Sous Chef Fixed Term Contract

Woodbine Entertainment•Etobicoke, ON

7d•CA$59,000 - CA$61,800•Onsite

About The Position

A NEW BREED OF ENTERTAINMENT With almost 150 years of proud horseracing history, Woodbine Entertainment Group is the founding pioneer and largest operator of professional horseracing in Canada. Building on our rich past, we are surging ahead to the future with an energized, new vision. Today we deliver the most thrilling and highest quality racing, dining and entertainment experiences to our visitors. In doing so, we remain a world-leader in horse-racing — and also among the most exciting and diverse entertainment facilities on the globe. THIS IS A FIXED TERM CONTRACT POSITION Job Summary The purpose of this job is to ensure consistency, production schedule adherence and efficiency in the production and presentation of all food products while working closely with kitchen staff to ensure that quality standards are maintained at all times.

Requirements

General to advanced knowledge of food preparation techniques
Basic understanding and working knowledge of PC applications
General to advanced understanding of safe food handling practices
General understanding of food cost and labour management principles
Sound knowledge of Health and Safety principles
Minimum grade 12 education
3-4 years’ experience in full-service hotel or restaurant
1-2 years’ experience at Junior Sous Chef or Station Chef level in comparable environment

Nice To Haves

Completed apprenticeship program or food technology diploma & Red Seal Certified are considered an asset

Responsibilities

Ensures that the highest standard of food is produced based on standard recipes and their presentation at all times
Ensures food is prepared to pre-determined specifications and works closely with staff to ensure portion controls maintained on a regular basis.
Assists in the progress of all food preparation prior to the service period to assure punctual delivery of properly prepared food.
Assists in training all kitchen staff with proper instruction on preparation of food, the operation of kitchen equipment as set by departmental standards, health and safety regulations and WHMIS.
Supervise and maintain quality standards of all food preparation by cooks and all other kitchen employees under his / her supervision and provides guidance to kitchen staff in the cleanliness and efficiency of the kitchen operations.
Ensures that safe food handling practices as per the WEG Food Safety Program are adhered to regularly.
Addresses issues and reports to Sous Chef/Chef, as required.
Ensures that kitchen employees wear acceptable and clean uniforms and are well groomed at all times
Organize and control receipts, storage, and issuing of foods from kitchens using the FIFO system.
Assist with scheduling and assigning work to kitchen employees under his / her supervision and adheres to budgetary guidelines.
Assist in conducting physical kitchen inventories and works with Sous Chef/Chef in addressing inventory variances.
Reports all unusual occurrences that may be detrimental to the operation of the kitchen to the Sous Chef or above.
Assist in maintaining daily payroll and daily staff attendance records through Kronos time and attendance system
Generates purchase requisitions in a timely manner using AS/400
Report and follow-up with any faulty equipment in need of repair
Participates in the planning of new menus, production of recipes and assists in implementation in a timely manner.
Participates in addressing employee performance issues through the departmentally approved performance management program.
Demonstrates and lives the organization’s core values of Integrity, Respect, Excellence, and Accountability