Sous Chef

Concord Hospitality Enterprises•Calgary, AB

29d•Onsite

About The Position

We are seeking an inspirational and highly skilled Sous Chef, responsible for supporting the culinary team in delivering consistently high-quality culinary experiences by ensuring the highest standards and consistent quality in the daily preparation and presentation of menu items, while keeping up to date with new products, recipes and preparation techniques.

Requirements

A Red-Seal certified culinary professional with a minimum of three years of experience within a similar high-end operation in a downtown city center.
Outstanding work ethic, along with a track record of reliability, punctuality and an approachable demeanor, with a strong commitment to safety.
FoodSafe certification.
Strong knife skills and workable knowledge of various kitchen equipment.
Solid understanding of standard measurements and portions.
Energetic with a passion for food.
Good leadership experience, being able to lead and develop a team.
Able to work well under pressure and enjoy a fast-paced environment.
Excellent communicator who values teamwork and collaboration.
Able to work a variety of shifts, including weekends and holidays.
Physically able to stand for long periods of time and lift or carry objects up to 40 pounds or more.

Responsibilities

Consistently deliver exceptional service to guests and associates alike, setting a shining example for all to follow.
Maintain a safe, clean and organized working environment at all times.
Support the Executive Chef in delivering consistently high-quality food.
Assist in the supervision and professional development of kitchen associates.
Estimate daily production needs, checking the quality of raw and cooked food products to ensure that standards are met.
Have full awareness of all menu items, their recipes, methods of production and presentation standards.
Follow good preservation standards for the proper handling of all food products at the right temperature.
Operate and maintain all department equipment and report any that are malfunctioning.
Ensure effective communication amongst leaders and associates by maintaining a secure and friendly working environment.
Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
Consult daily with Executive Chef on the day’s requirements and functions, including any last-minute events.
Guide and train the kitchen associates on a daily basis to ensure high morale and a motivated working environment.
Follow all safety and security policies and procedures, report accidents, injuries, and unsafe work conditions.