Sous Chef-Great Canadian Casino Vancouver

Position SummaryUnder the general direction of the Executive Sous Chef or the Director, Food & Beverage, this position is responsible for the overall management of one or more food outlet kitchens. Oversees all food preparation, maintains food and labor costs, motivates and leads by example and provides a learning environment while maintaining a safe and welcoming work environment. Develops performance objectives and delivers performance evalu ations for direct reports. Actively participates in the recruitment and hiring process. Ensures adherence to the Company's policies and procedures, motivates and leads by example and supports Great Canadian's learning environment while establishing a safe and welcoming work environment for all team members.Key Accountabilities Provides leadership, direction and mentoring to the culinary operation at the site level; develops performance objectives a nd delivers performance evaluations for direct reports Schedules and supervises culinary team members; assigns shift work assignments; edits and approves timesheets Directs team members to prepare, pre-cook, cook and present menu items in a timely fashion, following standardized recipes Prepares, pre-cooks, cooks and presents menu items; assists on the floor as required Maintains budgeted labor and food costs as directed Submits food product requirements for approval; may order food and non-food product through regional buying programs Assists in the development of new food items, standardized procedures and par inventory levels Trains team members in new culinary techniques through floor demonstrations or monthly meetings Reviews monthly inventory reports; analyzes discrepancies and takes appropriate action; conducts inventory counts in some locations Liaises and communicates effectively with all appropriate operational departments Develops and cultivates strong working relationships with all stakeholders: guests, management; team members and vendors Ensures compliance with licensing laws, health and safety and other statutory regulations Performs other duties as assigned or directed Education and Qualifications High School Diploma; Post Secondary education in culinary management or suitable combination of education and experience an asset Minimum 2 years of culinary leadership experience Red Seal certification through ITA or current enrollment in the program an asset Food Safety Certification Level 2, MSDS; WHMIS; Responsible Liquor Service Computer literacy in MS Office Ability to successfully obtain a Criminal Record Check Work Environment Considerations Regular kitchen environment, standing and walking for long periods of time, non-traditional work hours