Sous-Chef, Bell Center
- Montreal, QC, Canada
Full-time
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Job details
- Job type
- Full-time
- Apply by
- Posting language
- English
- Posted
Original job description
Now, If You Were To Come On Board As One Of Our Sous Chefs, We’d Ask You To Do The Following For Us
- Assist the Culinary Director in the unit, taking over the Culinary Directors' duties in his/her absence.
- Assist the Culinary Director with inventories, pricing, cost controls, requisitioning, and issuing supplies and equipment for food production.
- Prepare and supervise the culinary team in preparation of a wide variety of foods in addition to sharing food knowledge with the team.
- Be directly involved in menu planning and development, operation planning, expenditures, budgeting, costing and maintaining proper inventory levels.
- Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
- Ensure good client relationships are maintained and that the client is satisfied with the service and menu options provided.
- Ensure strict compliance with Compass’ Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
- Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace accident or incident to head office.
- Make recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas as appropriate.
- Four years of related culinary supervisory experience in a fast-paced production-oriented environment.
- Strong background in banquet and catering functions with high-volume production.
- Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
- Basic supervisory skills, capable of motivating, leading and developing associates.
- Hard-working team player with ability to prioritize effectively.
- Excellent communication skills (written and verbal).
- Proficient in Microsoft Office (Word and Excel).
- Able to work flexible hours to accommodate business needs, may require evening and weekend availability.
More about this job
Responsibilities
Assist the Culinary Director with kitchen operations, including food production, menu planning, inventory, budgeting, cost controls, staffing, and client satisfaction. Supervise and develop the culinary team while ensuring compliance with food safety and workplace safety requirements, coordinating inspections and training, and reporting incidents.
Requirements
Requires four years of culinary supervisory experience in a fast-paced, production-oriented environment, with a strong background in high-volume banquets and catering. Candidates should have food and catering knowledge, supervisory and communication skills, proficiency in Microsoft Word and Excel, and flexibility to work evenings and weekends as needed.
Skills
- Culinary Supervision
- High-Volume Food Production
- Banquet and Catering
- Menu Planning and Development
- Inventory Management
- Cost Control
- Budgeting
- Staffing and Team Leadership
- Associate Development
- Food Safety and Sanitation
- WHMIS
- Workplace Health and Safety
- Microsoft Word
- Microsoft Excel
- Communication
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Management & Leadership
- Security & Safety
Keywords
- Culinary Operations
- Food Production
- Banquet Catering
- Menu Planning
- Menu Development
- Inventory Management
- Requisitioning
- Supply Issuing
- Pricing
- Budgeting
- Food Cost Controls
- Payroll Cost Controls
- Staffing
- Team Leadership
- Client Satisfaction
- Quality Assurance
- Food Safety
- Sanitation
- Occupational Health and Safety Act
- WHMIS
- Workplace Inspections
- WHMIS Training
- Kitchen Maintenance
- Microsoft Office
- Microsoft Word
- Microsoft Excel