Job Description
Job title: Sous Chef

Responsible to: Executive Chef

Responsible for: All Kitchen Staff

SCOPE AND GENERAL PURPOSE

Work with the Executive Chef to achieve targeted food cost and consistent standards of food storage, cooking and presentation. Assist with all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items.

Coordinate the purchase of all food and maintain menus while maintaining approved food costs and labor costs.

MAIN DUTIESE

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

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

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

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

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

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

Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies.

Ensure that quality and details are being maintained.Assist the Executive Chef in menu development and execution.Work with catering department to ensure guest satisfaction and surpassing guest satisfaction.

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

Ensure that excess items are utilized efficiently.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.

Work with the Executive Chef to achieve standards of food storage, preparation and service.

Place food orders and assist with inventory as requested by the Executive Chef with a proactive response to adverse results.

Perform and supervise the receiving, storage and usage of food.

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

Assist with/organize, as appropriate, banqueting food preparation.

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

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

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

Ensure preparation of appetizing and nutritious staff meals where applicable.

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

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

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

Create daily menu specials and receive feedback from Executive Chef.

Review banquet event orders and make note of any changes.Communicate both verbally and in writing to provide clear direction to staff.

Take physical inventory of specified food items for daily inventory.

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.

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

Comply with attendance rules and be available to work on a regular basis.
Perform any other job-related duties as assigned.

REQUIRED SKILLS AND ABILITIES

A minimum of two years’ experience in culinary

Degree or diploma in culinary arts or equivalent.

Must be willing to “pitch-in” and help co-workers with their job duties and be a team player.

Ability to operate, clean and maintain all equipment required for job functions.

Ability to plan and develop menus and recipes. Ability to apply 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.

Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.

Must have the ability to communicate in English.

Always maintain a professional appearance and manner.

SUPERVISOR RESPONSIBILITIES

• To take responsibility of the department in the absence of the Executive Chef.
• Greet or acknowledge all guests employing the Ten Foot Rule.
• To perform any reasonable request.
• To be competent in the scheduling of staff and forecasting of revenue and expenses to achieve effective cost controls as required.
• To assist in hiring, orientation, training, appraisal and discipline of the Kitchen Team.
• To adhere and enforce all matters relating to hygiene, health, safety, emergency procedures and the Property Crisis Communication Plan.
• To demonstrate commitment to guest satisfaction.
• To ensure completion of all duties relating to each shift in accordance with daily checklists.
• To achieve effective communication with team members, assisting at department meetings and maintaining positive communication with other departments.
• To contribute ideas to assist in welfare and motivation of department staff.
• To prioritize and assign duties, or where applicable, perform shift duties or aid the Food and Beverage team.
• To perform month end/year end tasks.
• To ensure compliance with Standard Operating Procedures.
• 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.

Job Types: Full-time, Permanent

Salary: $16.46-$23.85 per hour

Benefits:

• Dental care
• Disability insurance
• Employee assistance program
• Extended health care
• Life insurance
• Vision care

Schedule:

• 8 hour shift

Ability to commute/relocate:

• Grande Prairie, AB: reliably commute or plan to relocate before starting work (required)

Experience:

• Cooking: 2 years (preferred)

Work Location: One location

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