Job Description

Job Overview

The Sous Chef will assist the Executive Chef with Scheduling, menu costing, menu developing, recipe creation, invoice imputing, and kitchen management. Prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist cooks and other staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

Responsibilities and Duties

Consistently offer professional, friendly, and proactive guest service while supporting fellow Colleagues.

Promote, work, and act in a manner consistent with the mission of Cash Casino Calgary.

Consistently offer professional, friendly, and proactive guest service while supporting fellow colleagues.

Prepare and service all food items for a la carte menus according to restaurant recipes and standards.

Actively share ideas, opinions, and suggestions in daily shift briefings.

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.

Other duties as assigned.

Assist Food & Beverage management team with stock-take as requested.

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.

Education and Experience

Highly responsible & reliable

Must poses a journeyman Red Seal Certification or Culinary Arts Certification.

Must poses 3-5 Years of experience in a similar management role.

Proven hands-on experience in leading, motivating and scheduling a large team of kitchen employees.

Specific Hospitality food and beverage operational experience would be an asset with an understanding of menu design, inventory control and food cost practices and procedures.

Training in Outlook Express, Microsoft Office (Word and Excel) is required.

Skills and Abilities

Ability to work well under pressure in a fast-paced environment.

Ability to work cohesively as part of a team.

Ability to focus attention on guest needs, always remaining calm and courteous.

Casino, hotel or resort experience preferred, but not required.

Basic food safety required.

Constant standing and walking throughout shift.

Frequent lifting and carrying up to 30 lbs.

Occasional kneeling, pushing, pulling.

Occasional ascending or descending ladders, stairs, and ramps

Ability to work nights, weekends, and holidays