Job Description

Overview

This is a seasonal position in a fast-paced, private ski club environment. The successful candidate(s) will be a highly motivated and an experienced leader with a strong passion for food preparation and delivery. They will display the highest level of commitment to the Member and guest experience, as well as employee relations. Reporting to the Daily Operations and Event Chef (DOEC), the sous chef(s) will help develop and supervise a team focused on exceeding our Members' expectations in all areas of the food experience. Weekend work is required.

Duties

Promote, work, and act in a manner consistent with the mission of The Caledon Ski Club. Monitor sanitation practices to ensure that employees follow standards and regulations. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check the quality of raw or cooked food products to ensure that standards are met. Check and maintain proper food holding and refrigeration temperature control points. Estimate amounts and costs of required supplies, such as food and ingredients. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Work with DOEC, establish portion sizes, and prepare standard recipe cards for all new menu items. Supervise or coordinate activities of cooks or workers engaged in food preparation. Ensure that all food and products are consistently prepared and served according to the Club's recipes, portioning, cooking and serving standards. Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Requisition food, equipment, or other supplies needed to ensure efficient operation. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition. Ensure that deliveries are performed in accordance with the Club's receiving policies and procedures. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Check the quantity and quality of received products. Determine how food should be presented and create decorative food displays. Plan, direct, or supervise the food preparation or cooking activities of assigned kitchens. Coordinate planning, budgeting, or purchasing for all the food operations. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Provide orientation of company and department rules, policies and procedures to new kitchen employees. Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials. Collaborate with other personnel to plan and develop recipes or menus, considering such factors as seasonal availability of ingredients or the likely number of guests. Demonstrate new cooking techniques or equipment to staff. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the Club's preventative maintenance programs. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Attend all scheduled employee meetings and offers suggestions for improvement. Coordinate with and assist fellow employees to meet guests' needs and support the overall operation of the Club. Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
This position offers an exciting opportunity for individuals looking to advance their career in the culinary field.

Job Types: Full-time, Seasonal
Contract length: 5 months

Pay: From $23.00 per year

Experience:

Food safety: 1 year (required) Customer service: 1 year (required) Leadership: 2 years (required) Food handling: 1 year (required)
Work Location: In person