Sous Chef

Seeking a high energy Sous Chef that loves the outdoors and in well versed in high volume operations. This position will work across numerous outlets of the business and lead large culinary operations across multiple revenue centers. From fine dining to banqueting, a casual bistro, self-serve, coffee bars and pop-up concepts. This dynamic and evolving environment requires a Sous Chef that is hands on and energetic, a coach and mentor while also having strong time management and financial skills as these multi-faceted operations can be a beast. The successful candidate will be a proven leader in culinary catering operations, they will have a creative mind for continuing to learn, evolve and develop themselves and their team. You will be organized and above all exude positive energy driving the culinary team. The Sous Chef will lead and inspire with strong communication skills and a passion for training and producing great food!

If you are a Chef with 3+ years’ experience in senior leadership (Chef or Sous) and a proven leader in your business I would welcome the opportunity to share more information. Salary 55-65 + tips and benefits

DESCRIPTION

• Ensure the smooth operation the kitchen, and all facets of the culinary operation.
• Responsible for providing the full range of supervisory duties including coaching, orientation training, probationary reports, performance evaluations, etc.
• Responsible for the kitchen operations within the parameter of the profit plan; maintaining labour & food costs within monthly targets.
• Responsible for forecasting staff levels proportional to business levels.
• Responsible for the menu development, costing and implementation in accordance with the Executive Chef.
• Responsible for maintaining standard of food quality in accordance with the Head Chef.
• Knowledgeable in all aspects of Grouse Mountain food operations and ability to prep and execute food in these operations.
• Requisitioning all applicable product through Provision Master.
• Ensuring appropriate levels of inventory and its utilization.
• Ensuring prescribe level of hygiene, order and cleanliness in kitchen and related areas as per Provincial standards, food safe and guide lines
• Ensuring all staff meet Food Safety certification standards and follow practices as per Provincial standards
• Monitoring kitchen equipment performance and reporting repair needs to Executive Chef
• Maintaining and inspiring professional conduct and etiquette.

REQUIREMENTS

• A minimum of 3 to 5 years’ experience in a culinary leadership position
• Completion of secondary school required
• Completion of a three-year apprenticeship program for cooks or completion of college or other program in cooking or several years of commercial cooking experience are preferred
• Level 01 Food Safe certificate required; Level 02 Food Safe certificate preferred
• Ability to motivate, retain and develop staff
• Ability to handle challenges of a kitchen environment
• Exceptionally organized and able to multitask/coordinate multiple function activity
• Excellent communication and writing skills
• Proficient in Microsoft Excel and Word
• Excellent customer service and interpersonal skills
• Flexible work hours; including evening closing shifts, weekends and holidays

Contact Jeremy Atkins at 604.268.6202 x9 or submit your resume in confidence below.