Sous Chef
Description : 12 Apr, 2023
Sous Chef (Permanent - Full Time)
Purpose of Job Under the direction of the F&B Manager and Executive Chef, the Sous Chef is responsible for the daily operation of the kitchen, supplies and staff of the Redwood Yards Restaurant. Ensuring customer and member satisfaction and inquires are addressed in a timely manor. While following health, safety and cleanliness of the back of house.
Compensation * Competitive Salary Starting at $ 51,000/ Yearly * Gratuities & Tips * Extended Benefits * Pension Plan * Discounted/Free Meals * Sick/Wellness Days
Primary Responsibilities • Consistently offer professional, friendly, and proactive guest service while supporting fellow colleagues. • Prepare and serve all food items according to restaurant recipes and standards. • Actively share ideas, opinions, and suggestions in daily shift briefings. • Supervises and coordinates with Banquet Chef all activities of cooks and banquet kitchen staff who are engaged in food preparation. • Maintain proper rotation of product in all coolers to minimize wastage/spoilage. • Ensure storeroom requisitions/orders are accurate. • Have full knowledge of all menu items, daily features, and promotions. • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment. • Follow kitchen policies, procedures, and service standards. • Follow all safety and sanitation policies when handling food and beverage. • Responsible to oversee the regular cleaning of all equipment used in the kitchen. • Assist in transporting of food, beverage, and other items to and from the kitchen. • Assist kitchen team in replenishing food items, crockery, cutlery, etc., on special functions/busy periods. • Attend department meetings as requested. • Assist banquet chef with banquets • Assist Food and Beverage Manager with menu creation, implementation, and training • Other duties as assigned.
Knowledge and Skills Required • Ability to work in a physically demanding area and be familiar with a high-volume, fast-paced, multi-tasking environment. • Ability to focus attention on guest needs, remaining calm and courteous at all times • The incumbent will have 1 year experience in a culinary position with practical hands on knowledge and experience of large size foodservice operations. • Should possess professional attitude, strong interpersonal skills and be a good team player. • Food safe Certificate is an asset. • Red Seal Certificate or a post secondary education from a recognized Hospitality or Culinary Management program or equivalent work experience is required. • Ability to take direction and be responsible for their actions. • Consistently pay attention to detail • Ability to mentor and train new staff • Must be able to stand for long periods of time, perform repetitive motions at times and be able to lift and carry weight of up to approximately 50 lbs.
Working Conditions • Must be 18 years of age or older • Work within a 24/7 operation with ability to work flexible hours when required (days, evening, nights, weekends and holidays) • Must have employment eligibility in Canada
**PLEASE APPLY BY EMAILING YOUR RESUME TO:** paddy@ AND hansp@
NOTE: Please note that this organization adheres to Sections 1 - 9 of the Aboriginal Employee Preference Policy for selection and displacement. Only those applicants selected for an interview will be contacted. The successful candidate will be under a probationary period at mencement of his or her employment.
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