Sous Chef (Full-time) - Ajax

Great Canadian Entertainment•Ajax, ON

42d•CA$62,000 - CA$105,500•Onsite

About The Position

After opening and under the general direction of the Executive Sous Chef, this position will be responsible for leading, supervising and coordinating activities of a workstation or restaurant, engaged in preparing and cooking food products for various outlets per instruction from their direct supervisor.

Requirements

Red Seal or equivalent recognized hotel / culinary diploma / qualification
Post-Secondary education in Culinary Management or 4 to 6 years’ experience cooking and preparing food in a 4 or 5-star hotel, restaurant or high-volume food service facility
Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to International standards. The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc.
Ability to butcher meat, chicken, fish, and shellfish
Extensive knowledge of food handling procedures regarding to public health standards
Ability to learn and utilize knowledge of policies and practices involved in the human resources function
Ability to supervise an international team of entry-level cooks and chefs in a positive and productive manner by motivating, developing and managing employees as they work
Awareness of budgets and food wastage gained within a corporate environment
Competent in the use of most MS Office Software
Effectively use the supply and inventory management system
Good command of written and spoken English

Nice To Haves

Written references from former employers are preferred
Successful completion of both theoretical and practical company sponsored Leadership Courses
At least 2 years’ experience across a minimum of four of the following stations: Roast/fish, Soup/Sauce, Vegetable, Pantry, Pastry, Butcher, Bakery, Tournant, Room service, Buffet, Food Hall, Alternative dinning, Banqueting and special functions
Keeps up to date on emerging culinary techniques and recipes
Socially confident and adopts a professional manner, comfortable making conversation with Guests
Supports and encourages the team in helping to build a positive and open culture
Experience of / or ability to manage a team
Passionate about delivering a great service to guests and looks to continually improve
Creates a positive working environment building a culture of openness and trust
Calm under pressure, taking a logical approach to problem solving and involving and communicating to relevant stakeholders throughout
Able to work under pressure and to deadlines
Adaptable and flexible in the face of change or unanticipated events
Loyal to the brand and compliant with company policies and procedures

Responsibilities

Manage, monitor, develop and train Kitchen personnel to ensure production of high-quality food
Ensure adequate staffing levels
Responsible for performance appraisals and identify development opportunities for team members
Identify areas of improvement to ensure attention to detail is achieved by the team and ensure a consistent Guest dining experience is provided
Liaise with Che de Partie to determine daily menu requirements and discuss daily working processes of the team
Monitor and manage costs and resources and inform the Executive Chef and/or Executive Sous Chef of any issues immediately
Ensure regular and update Food Safety logs are completed accordingly; Conduct regular inspections in the kitchen area to ensure production area is clean and sanitized
Effectively resolve all Guest complaints and feedback regarding food production and work collaboratively with Restaurant Managers to ensure smooth guest experience
Attend and undertake Open Galley events such as cooking demonstrations when required
Meets with the Executive Sous Chef and Management regularly, to review the requirements of the day’s meals and time frames for restaurant service
Supervises the assigned workstation function. Assigns duties and responsibilities to employees. Including Time & Attendance policy for the workstation or restaurant
Observes and evaluates employees and work procedures to ensure quality standards and service is met
Trains and monitors entry level cooks and Chefs for proper service; Conducts on-the-job training and leadership with assigned team members to ensure that all employees are up to date with public health standards of preparing, holding, storing, re-heating and serving food
Conducts an inventory of the items in the workstation storage. Determines the day’s food requirements and prepares daily requisitions for approval of the Executive Sous Chef
Knows and operates and trains team members on all equipment according to proper procedures. Reports all out of order equipment directly to his/her supervisor. Conducts documented training of Cooks in operating, cleaning and maintaining machinery and tools according to the company's Workplace Safety program
Works with all kitchen personnel in a cooperative, productive and effective manner
Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed. Employees will be required to perform any other job-related duties assigned by his/her supervisor or management