Sous Chef

Freed Corp • Gravenhurst, ON

16d • CA$25 - CA$29 • Onsite

About The Position

Muskoka Bay Resort requires an energetic, motivated and career-minded Sous Chef for the preparation of high-quality food in a timely, efficient, sanitary and consistent manner. In this position, you must be prepared to work in a fast-paced, high-pressure work environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively. As a lead team member; you must ensure you maintain in a dynamic workplace in the executive chef’s absence; follow all safety procedures, and have a high threshold for heat in a kitchen environment.

Requirements

• Mastery of food preparation methods, cooking techniques, and plating skills across various cuisines.
• Strong understanding of menu development, costing, and portion control.
• Experience in designing menus, including seasonal and special event offerings.
• Ability to introduce new dishes and culinary trends to enhance the dining experience.
• Proficiency in managing inventory, ordering supplies, and minimizing food waste.
• Experience in budgeting, food cost analysis, and maintaining profitability.
• In-depth knowledge of food safety regulations and kitchen hygiene standards.
• Ensuring compliance with health and safety laws and maintaining a clean, organized workspace.
• Excellent communication skills to coordinate with the head chef, kitchen brigade, and front-of-house team.
• Collaborative and adaptable to work in high-pressure environments.
• Ability to make quick, informed decisions during service and troubleshoot kitchen issues effectively.
• Capable of managing the kitchen in the absence of the Executive Chef.
• Ability to manage multiple tasks simultaneously in a fast-paced environment while maintaining high-quality output.
• Experience in maintaining smooth workflow during busy service times.
• Commitment to maintaining high standards and staying updated with culinary trends and innovations.
• Willingness to further develop personal culinary skills and inspire the kitchen team.
• A diploma or degree in culinary arts or a related field is often required.
• Minimum of 4-6 years of professional kitchen experience, with at least 1-2 years in a supervisory or leadership role (such as Chef de Partie).
• Proven experience in managing multiple sections of the kitchen.
• Ability to lead, train, and mentor kitchen staff, ensuring smooth operation during service.
• Experience in managing staff schedules, assigning duties, and resolving kitchen-related issues.
• Must be eligible to work in Canada

Responsibilities

• Foster a positive, collaborative and inclusive environment, leading by example through all opportunities, engagements and in a coaching and teaching environment with all team members within the Culinary department.
• Ensure consistent food preparation and the highest calibre of food presentation, taking advantage of all opportunities to improve upon both, and ensuring communication to the Executive Chef.
• Provide input for menus, creating, developing, and recommending recipes, when necessary, of other staff, to create a consistent and quality food product.
• Aid the Executive Chef in ordering and inventory of food products for the preparation and operation, of an efficiently run kitchen.
• Ensure food is stored in appropriate containers, labelled, and rotated to ensure high standards of freshness, minimizing waste and maximizing quality.
• Aid the Executive Chef in creating, implementing, and maintaining department objectives and to ensure they are met and exceeded.
• Respond in a positive and timely manner to all internal and external guest requests and complaints, while meeting Muskoka Bay Resorts’ standards to exceed the guest's expectations.
• Uphold a safe working environment and be Health and Safety conscious and actively involved in maintaining and improving a safe work environment. Ensure maintenance requests, incident reports and incident investigations are submitted and followed up with.
• Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising our guests' satisfaction.
• Create decorative and interesting food displays for special events.
• Supervise and participate in the production and plating of all food service areas, to maintain the best quality food style possible following all established recipes.
• Carry out other related duties which may be assigned by management.

Benefits

• Competitive compensation package that will be commensurate with experience.
• Complimentary amenity access to all Resorts within Freed Hotels & Resorts Portfolio (Muskoka Bay, Horseshoe Resort, Deerhurst Resort), discounted F&B, lodging, events and more.

What This Job Offers

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