Sous Chef - Casino Victoria

Lahal Management LP•Victoria, BC

2d•CA$55,000 - CA$65,000•Onsite

About The Position

Under the general direction of the Manager – Food & Beverage, this position is responsible for the overall kitchen operations. Ensures adherence to the Company’s policies and procedures, motivates and leads by example and supports the company’s learning environment while establishing a safe and welcoming work environment for all team members.

Requirements

Secondary School Diploma; Post-Secondary Culinary program education
Minimum 2 years in Culinary leadership or Chef de Partie position
Food Safety Certification
Ability to successfully clear a criminal record check
Ability to exceed internal and external customer expectations through timely, effective and service oriented communication
Computer literacy in MS Office
People-focused and committed to service excellence
Proactive and solution-oriented with a drive to succeed
Ability to successfully obtain a Gaming License (where required)

Nice To Haves

Management experience an asset
RED SEAL certification or current enrollment in a Culinary program towards Red Seal an asset

Responsibilities

Provides leadership, direction and mentoring to the kitchen team while providing continuous coaching for success to achieve high performance
Supervise, train, schedule and motivate culinary team members
Conducts pre shift meetings and ensure proper staffing
Complete reports, manage shift end tasks and maintain communication across shifts
Address team member performance issues
Ensures high guest satisfaction, resolves complaints, interacts with customers and maintains a positive atmosphere
Supervise daily meal service, acts as expeditor during peak times, and ensures cleanliness and ambiance
Trains team members in new culinary techniques through floor demonstrations and/or monthly meetings
Maintains budgeted labor and food costs
Ordering supplies, managing inventory, control and monitor waste
Offers culinary expertise to internal and external customers
Conducts monthly inventory counts and forwards discrepancies to management
Reviews monthly inventory reports, analyzes discrepancies and takes appropriate action
Carries out inspections on a regular basis to ensure consistency and reports maintenance and supplies deficiencies
Liaises and communicates effectively with all appropriate operational departments
Develops and cultivates strong working relationships with all stakeholders: guests, ownership and team members
Ensures compliance with licensing laws, health and safety and other statutory regulations
Responsible for overall culinary operation in the absence of the Executive Chef
Manages other initiatives as required