Job Description

The Pinnacle Hotel at the Pier as a unique, boutique style property, is looking for Banquet Sous Chef. You will serve as an ambassador for the Hotel and must be a multi-functional individual with an attention for the finer details. Every memorable dining experience at The Pinnacle at the Pier begins behind the scenes with our culinary team's commitment to safe, efficient operations and exceptional cuisine. As Banquet Sous Chef the care you devote to all aspects of food preparation will result in the creation of truly spectacular fare.

PRINCIPAL FUNCTION:
This position is responsible for food production and ensures that all culinary team members are performing their duties as prescribed by the quality standards established by the Executive Chef. The Banquet Sous Chef may assume the duties of the Executive Chef in his absence. This position involves working in a fast-paced, quality restaurant kitchen that also services a wide variety of banquet and convention events.

GENERAL RESPONSIBILITIES:

-Provide supervision to the team, and participate in the production of high quality cuisine to ensure successful execution of a wide variety of events, exceeding our guest's expectations.
- Liaise closely with food and beverage managers and department heads within our operation to ensure that all event and restaurant needs are met and that work is completed in accordance with our standards.
- Participate with Chef in ordering and managing food costs closely, while maintaining our high quality standard.
- Assist in implementing and ensuring compliance with health and safety regulations, sanitary practices for food handling, general cleanliness, and maintenance of kitchen and other areas.
- Contribute to the generation of weekly staff schedules, monitoring kitchen labour costs, budgets and forecasts.
- Assist in the development and costing of new menus.
- Demonstrate an aptitude in new cooking techniques and foreign cuisines and help to develop workable, efficient recipes and ensure their effective implementation.
- Interact with clients at tastings and present menu descriptions in a professional manner.
- Provide ongoing training, orientation and coaching to employees.
- Work with the Chef on employee performance management and resolve issues as needed.
- Perform other related duties, tasks and responsibilities as required from time to time.

KEY REQUIREMENTS:

- Red Seal certificate is required or equivalent. Food Safe 1 Certification.
- 3+ years' experience in a Supervisory/Management position, preferably working in a high-volume kitchen operation such as a high-end hotel or Restaurant- Must have strong leadership and decision-making skills, with proven ability to lead a team and direct employees to assigned activities.
- Strong focus on service excellence and a positive attitude that contributes to team work.
- Must be self-motivated and be able to motivate a team.
- Ability to adapt quickly to change, and work calmly and efficiently to meet deadlines in a high-volume capacity.
- Proficient written and spoken English communication skills in order to effectively interact with team members in a busy environment and for safety within the kitchen.
- Ability to work a variety of shifts across 7-day opening hours, including mornings, days, evenings and weekends.
- Must be able to lift up to 50 pounds in weight (pots, pans, produce, etc.) and carry several feet.
- Physically fit to stand for long periods of time and walk long distances around the Hotel, as well as perform repetitive motions.

Schedule:

Day shift Evening shift Every Weekend Holidays Weekend availability based on business needs
Job Types: Full-time, Permanent

Pay: From $65,000.00 per year

Benefits:

Dental care Extended health care Life insurance On-site parking Vision care
Work Location: In person