Sous Chef

The Salvation Army Canada and Bermuda Territory•Jackson's Point, ON

39d•Onsite

About The Position

The Sous Chef works directly under the Head Chef and has many important tasks to maintain high-quality food service at The Salvation Army Jackson’s Point Retreat & Conference Centre (JPRCC). The incumbent is responsible for providing support to kitchen staff throughout food service. The Sous Chef assists with planning and execution of menus as well as specials of the day and regular options.

Requirements

Completed Secondary School, plus specialized courses of up to six (6) months in culinary arts.
Current, valid Safe Food Handler’s Certification is required.
Minimum of three (3) years of formal prior related culinary experience in a busy restaurant or hotel kitchen using kitchen equipment and a thorough understanding of various cooking methods, food preparation techniques, and sanitation procedures.

Nice To Haves

Certified Chef de Cuisine (CCC) preferred.

Responsibilities

Support the Chef in overseeing daily kitchen operations, expediting service, directing staff, and assuming leadership responsibilities in the Chef’s absence.
Prepare and execute high-quality menu items, including specialty and seasonal offerings, ensuring excellence in taste, presentation, and portion accuracy.
Ensure timely meal production that consistently meets guest specifications, quality standards, and service expectations.
Maintain strict compliance with food safety, sanitation, hygiene, and food handler requirements in accordance with Department of Health, Fire, OH&S, and organizational policies.
Monitor proper food handling practices, including accurate temperature control during cooking, holding, storage, and refrigeration/freezer logging.
Operate kitchen tools, knives, and equipment safely and effectively while adhering to established procedures and security guidelines.
Coordinate kitchen workflow, staff schedules, and daily opening and closing procedures to support smooth and efficient operations.
Inspect and maintain cleanliness and organization of workstations, equipment, utensils, storage areas, and food preparation surfaces.
Manage kitchen inventory by monitoring stock levels, freshness, and quality, and supporting ordering and supply control processes.
Identify and report equipment needs, malfunctions, or safety concerns, and assist with maintaining operational readiness of kitchen facilities.