Job Description

Job title: Sous Chef

Responsible to:

Executive Chef

Responsible for:

All Kitchen Staff

SCOPE AND GENERAL PURPOSE

To work with the Working Executive Chef to achieve targeted food cost and consistent standards of food storage, cooking and presentation as required by company policy and health & safety regulations. Assist with all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and maintain menus, maintaining approved food costs and labor costs.

MAIN DUTIES

1. Ensure that staff report to work as scheduled; document any late or absent employees.

2. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.

3. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.

4. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.

5. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.

6. Observe guest reactions and confer with service staff to ensure guest satisfaction.

7. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.

8. Assist The Executive Chef in menu development and execution.

9. Work with catering department to ensure guest satisfaction and exceeding/meeting guest expectations.

10. Review sales and food cost with the Executive Chef to ensure the department is meeting budgeted costs.

11. Ensure that excess items are utilized efficiently.

12. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Back to basics training maintained.

13. Work with the Executive Chef to achieve standards of food storage, preparation and service as set by company standards.

14. Place food orders and assist with inventory as requested by the Working Executive Chef with a proactive response to adverse results in line with company policy.

15. Carry out/supervise the receiving, storage and issue of food in line with company policy.

16. Maximize on control of costs through adherence to and monitoring of portion size for all menu items in accordance with recipe specifications.

17. Assist with/organize, as appropriate, banqueting food preparation and send out in accordance with company standards

18. Assist in the supervision of kitchen stewards/wash-up

19. Assist in menu planning ensuring recipe specifications are in place/adhered to for all menus within the property.

20. Conduct health & safety inspections of the kitchen/food storage areas as required

21. Ensure preparation of appetizing and nutritious staff meals where applicable.

22. Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.

23. Train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.

24. Establish the day's priorities and assign production and preparation tasks for staff to execute.

25. Create daily menu specials and receive feedback from Executive Chef.

26. Review banquet event orders and make note of any changes.

27. Communicate both verbally and in writing to provide clear direction to staff.

28. Take physical inventory of specified food items for daily inventory.

29. Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.

30. Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.

31. Comply with attendance rules and be available to work on a regular basis.

32. Perform any other job related duties as assigned.

REQUIRED SKILLS AND ABILITIES:

Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to "pitch-in" and help co-workers with their job duties and be a team player. Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line. Ability to work with all products and food ingredients involved. Ability to operate, clean and maintain all equipment required in job functions. Ability to plan and develop menus and recipes. Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary. Ability to ensure security of kitchen access, products and hotel property. Ability to operate with stress, time constraints, physical activity and continuous walking. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule. Minimum 'Blue Seal' certification. Journeyman/Journeywoman 'Red Seal' certification or equivalent international documentation preferred.

SUPERVISOR RESPONSIBILITIES

1. To take responsibility for the department in the absence of the Department Manager achieving standards of operation and guest care as required by company policy.

2. To carry out any reasonable request.

3. To be competent in the scheduling of staff and forecasting of revenue and expenses and achieve effective cost controls as required by company policy.

4. To assist in hiring, orientation, training, appraisal and discipline of staff following procedures laid down by company policy.

5. To assist in maintaining hygiene, health and safety in the department together with proper action in the event of emergency, as required by law and by company policy.

6. To demonstrate commitment to guest care and achieve professional handling of complaints following procedures laid down by company policy.

7. To ensure full completion of all duties relating to the shift in accordance with department and company policy.

8. To achieve effective communication by briefing/debriefing staff, assisting at department meetings and maintaining positive communication with other departments.

9. To generate team commitment to achievement of the company, property and department Mission Statements.

10. To contribute ideas to assist in welfare and motivation of department staff.

11. To prioritize and assign duties, or where applicable, carry out the duties of a staff member or provide assistance as necessary to achieve required standards, productivity and guest care.

12. To carry out month end/year end duties as assigned, achieving standards required by company policy.

13. To ensure compliance with company and house rules.

14. To ensure adherence to the Crisis Communication Plan as required by company policy.

15. To contribute to the security of the building, company assets and guest/coworker safety by ensuring full adherence to security procedures with proper handling of cash/keys as appropriate to the department following procedures laid down by company policy.

Job Type: Full-time

Pay: $52,000.00-$55,000.00 per year

Benefits:

Dental care Disability insurance Discounted or free food Employee assistance program Extended health care Life insurance Paid time off Vision care
Ability to commute/relocate:

Wolfville Ridge, NS: reliably commute or plan to relocate before starting work (required)
Work Location: In person