Job Description

Reports to

Chef, Food and Beverage Manager

Position Overview

Under the direction and supervision of the Chef, the Sous Chef works as part of a leadership team within a service-oriented environment. They will assist the Chef in the daily food service operation.



The incumbent should expect to be working mostly standing & inside with occasional outside work.

This is a full-time seasonal role, 5 days out of 7 per week. Alberta Employment Standards regarding probationary periods apply.



Qualifications

A minimum of 4 years experience in a supervisory/leadership role Highly developed interpersonal, communication and customer service skills Strong attention to detail and the ability to lead and coach others Knowledge of food services and health and safety procedures Ability to work under pressure in an extremely busy environment and organize work to ensure a smooth operation Manage and maintain proper food levels and oversee labour productivity Ensure consistency in food preparation Must be able to lift up to 15 kilograms and push up to 50 kilograms Ability to work in varying temperatures throughout the day (inside and outside) Ability to ski/snowboard

Core Competencies

Professional deportment with excellent customer service skills: experience dealing with guests and working collaboratively with co-workers Cheerful, outgoing personality; demonstrated temperament and disposition for highly stressful situations Strong team member able to take direction Motivated and observant; able to perceive needed tasks and complete them without direction Self-aware; able to identify strengths and gaps in own abilities and training Able to use taught skills and previous experience to problem solve

Job Duties/Responsibilities

Adhering to Alberta's safe food handling guidelines in maintaining a clean and safe workspace and daily temperature recordkeeping. Cooking of menu items Assist in coaching cooks with the preparation of food. Tracking inventory of food and preforming food requisitions daily. Assist in scheduling of kitchen staff Implementing the weekly sanitation check list. Assisting the Chef with receiving food and supply deliveries. Attending professional development training sessions as required and scheduled. Other duties as needed.

Additional

Work in a safe efficient manner; point out any safety concerns that would put any employee or guest in an unsafe situation

Ensure all opening/closing procedures are followed and completed in the Chalets daily