Sous Chef

Algonquin Resort•Town of Saint Andrews, NB

47d•Onsite

About The Position

The Sous Chef position is generally responsible for the preparation of high-quality meals in accordance with company standards, menu specifications and production schedules. He/she is also responsible for overseeing kitchen helpers in the preparation of meals, while meeting required safety, hygiene and quality standards. Will be working closely with the Executive Chef & Executive Sous Chef, and will provide support at the kitchen when required. Experienced kitchen leader with proven ability to supervise the production of upscale food at high volume levels.

Requirements

Minimum 2 years’ experience in a Culinary Supervisory capacity in a full-service hotel environment or successful restaurant environment
Diploma / Degree in Culinary Arts or related field
Experienced kitchen leader with proven ability to supervise the production of upscale food at high volume levels.
In-depth familiarity with the kitchen’s operation
Must have flexible schedule: days, evenings and week-ends
Knowledge in the elaboration of menus and food concepts
Must have a great sense of attention to details, leadership skills and communication skills
Demonstrate a positive attitude and team spirit
Strong interpersonal, communication and leadership skills
Proven ability to manage multi-tasked assignments
Passionate and energetic about food & beverage, entertainment and entertaining guest

Responsibilities

Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
Coordinates and controls kitchen helpers in food storage (e.g. maintaining tidiness, following the first in – first out principle)
Oversee day-to-day production and operations in the kitchen which includes the planning and directing of all food preparation.
Conducts, coordinates and supervises inventories
Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan
Participates in the development of food products and menus as needed for menu presentations
Must be aware of content in catering manuals; conducts updates when necessary
Executes countermeasures in the production in case of customer complaints
Supports training of kitchen staff.
Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and OHSA regulations are adhered to
Maintains and monitors quality, conducts quality control checks according to health regulations
Conducts quality checks of goods received
Monitors and ensures compliance with recipe specifications
Ensure that the area of responsibility is properly organized, staffed and directed
Create daily schedule to ensure proper staffing requirements are met
Guide, motivate and develop the subordinate employees
Teach and train staff of production and presentation changes to menu items
Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations
Discipline and document underperforming staff members
Assist Executive Chef in the absence of the Executive Sous Chef
Performs other related duties as assigned or requested
Ensures kitchen is clean and sanitary and is in compliance with all federal, provincial and local laws, including health and safety, ESA and Human Rights.