Sous Chef

Title

Sous Chef

Reports To

F&B Manager

Summary

The Sous Chef will coach, train and supervise associates in the kitchen to prepare, cook and present food according to standard recipes. The Sous Chef will lead with passion and by example while effectively communicating and connecting with team members and guests alike.

Core Competencies

• Customer Service
• Coaching and Mentoring
• Leadership
• Communication

Job Duties

• Plan and direct food preparation and culinary activities
• Train and develop team members and implement training programs
• Manage production in main kitchen
• Perform administrative duties including ordering, scheduling and invoice coding
• Ensure Culinary team complies with all Provincial sanitation & food safety standards and regulations
• Expertise in food product, presentation, quality and preparation
• Investigate and resolve customer complaints
• Give prepared plates the “final touch”
• Other duties as assigned

Requirements

• At least 18 years of age.
• Able to maintain a security clearance.
• Formal Culinary Training would be an asset
• Prior experience working in the restaurant industry
• Food and Beverage knowledge
• Available to work evenings and weekends.
• Individuals with integrity and high standards
• Someone who is enthusiastic
• Fluent in English
• Easy going personality
• Willingness to learn

Work Conditions

• Must be able to lift a maximum of 25-50 lbs. using proper lifting techniques
• Must be able to stand for a prolong period of time.
• Operate hot cooking equipment
• Bending, lifting, kneeling etc.
• Must be able to carry out light cleaning duties
• Must be available to work all shifts including evenings, weekends and holidays
• Must be able to work in a fast-paced working environment
• Manual dexterity, preparing vegetables, meat and other food items