Sous Chef

Group Compass Ltee•Calgary, AB

18h•CA$23 - CA$25

About The Position

The Sous Chef will assist the Chef Manager in the unit, taking over the Chef Manager's duties in his/her absence. This role involves assisting with inventories, pricing, cost controls, requisitioning, and issuing supplies and equipment for food production. The Sous Chef will prepare and supervise the culinary team in the preparation of a wide variety of foods, share food knowledge with the team, and be directly involved in menu planning and development, operation planning, expenditures, budgeting, costing, and maintaining proper inventory levels. The position ensures proper staffing for maximum productivity and high standards of quality, controls food and payroll costs to achieve maximum profitability, and ensures good client relationships are maintained and that the client is satisfied with the service and menu options provided. The Sous Chef is responsible for strict compliance with Compass’ Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations, coordinating frequent workplace inspections and WHMIS training of all staff, and promptly reporting any workplace accident or incident to head office. Recommendations for maintenance, repair, and upkeep of the kitchen, its equipment, and other areas as appropriate will also be made.

Requirements

Four years of related culinary supervisory experience in a fast-paced production-oriented environment.
Strong background in banquet and catering functions with high-volume production.
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
Basic supervisory skills, capable of motivating, leading and developing associates.
Hard-working team player with ability to prioritize effectively.
Excellent communication skills (written and verbal).
Proficient in Microsoft Office (Word and Excel).
Able to work flexible hours to accommodate business needs, may require evening and weekend availability.

Responsibilities

Assist the Chef Manager in the unit, taking over the Chef Manager's duties in his/her absence.
Assist the Chef Manager with inventories, pricing, cost controls, requisitioning, and issuing supplies and equipment for food production.
Prepare and supervise the culinary team in preparation of a wide variety of foods in addition to sharing food knowledge with the team.
Be directly involved in menu planning and development, operation planning, expenditures, budgeting, costing and maintaining proper inventory levels.
Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
Ensure good client relationships are maintained and that the client is satisfied with the service and menu options provided.
Ensure strict compliance with Compass’ Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace accident or incident to head office.
Make recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas as appropriate.