SOUS CHEF
- Rossland, BC, Canada
Full-time
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Job details
- Job type
- Full-time
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- Posting language
- English
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Original job description
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Compensation: $70,000 to $75,000 per year
Description
We are looking for our next great team member to join us on our Culinary Leadership Team. We are committed to providing you with:
Reporting into the Executive Chef, you will use your advanced culinary expertise, menu planning, kitchen management, strong leadership, and communication skills, along with your ability to manage budgets, inventory, and supplier relationships. You will rely on your problem-solving skills to maintain high-quality and presentation standards and ensure a safe and efficient kitchen environment that remains compliant with company policy at all times.
Who We’re Looking For
Does this sound like you?
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Compensation: $70,000 to $75,000 per year
Description
We are looking for our next great team member to join us on our Culinary Leadership Team. We are committed to providing you with:
- A Salary ranging between $70,000 to $75,000 (depending on experience)
- An exceptional benefit plan for eligible associates & your family members
- RRSP matching program
- Discounts with our Crescent managed properties in North America for you & your family members
- Discounts with Marriott properties globally, for you & your family members.
Reporting into the Executive Chef, you will use your advanced culinary expertise, menu planning, kitchen management, strong leadership, and communication skills, along with your ability to manage budgets, inventory, and supplier relationships. You will rely on your problem-solving skills to maintain high-quality and presentation standards and ensure a safe and efficient kitchen environment that remains compliant with company policy at all times.
Who We’re Looking For
Does this sound like you?
- You have an ardent passion for the culinary arts and an unwavering belief in delivering an exceptional guest experience.
- You embrace challenges with enthusiasm and possess a keen eye for detail.
- Your exceptional organizational and time management skills enable you to thrive in a demanding environment.
- You are seeking to grow as a culinary professional and as a leader.
- You have an unwavering commitment to food quality and the guest experience
- Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
- Under the guidance of the Executive Chef, interview, hire, 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.
- Review daily menu specials and offer feedback to the Culinary Team.
- Review banquet event orders and make note of any changes.
- Communicate both verbally and in writing to provide clear directions to team members.
- Take physical inventory of specified food items for daily inventory.
- Ensure all supplies are received, stored, and secured correctly.
- Meet with Front of House Leadership to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health, safety, and sanitation follow-up.
- Ensure that associates report to work as scheduled and document any late or absent team members.
- Ensure that each kitchen work area is stocked with specified tools, supplies, and equipment to meet business demands.
- Ensure that recipe cards, production schedules, plating guides, and photographs are current and posted.
- Ensure that all team members prepare menu items following recipes and yield guidelines, according to department standards.
- Monitor the performance of the team and ensure all procedures are completed to department standards; rectify deficiencies with respective personnel.
- Observe guest reactions and confer with the service team 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 with the development of new menu items, testing, and writing recipes.
- Assist the Sales and Catering Team with developing special menus for functions; meet with clients as requested.
- Review sales and food costs daily; resolve any discrepancies with the Finance Department.
- Ensure that excess items are utilized efficiently.
- Oversee and direct the training of new hires in specified phases of the kitchen operation. Maintain an ongoing training program for existing team members. Reevaluate positions in the kitchen and make changes wherever necessary.
- Interview and hire new personnel according to hotel policies and standards.
- Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports in the absence of the Executive Chef.
- Attend meetings, BEO, and other operational meetings as required.
- Ensure team members are compliant with health and safety guidelines, including the handling of special dietary and allergy requirements as needed.
- The Sous Chef must actively possess and maintain minimum certification in Food Safe Level 1 for this position.
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Responsibilities
Lead daily kitchen production, staff assignments, training, scheduling, and performance while maintaining food quality, presentation, and health and safety standards. Support menu development and catering operations, manage inventory and food costs, and coordinate with the Executive Chef, Finance, Front of House, and Sales and Catering teams.
Requirements
The role calls for advanced culinary expertise, kitchen leadership, strong organizational and communication skills, and the ability to manage budgets, inventory, suppliers, and a demanding kitchen environment. Food Safe Level 1 certification is a minimum requirement, along with a commitment to food quality, guest satisfaction, and safe handling of dietary and allergy requirements.
Skills
- Advanced Culinary Expertise
- Menu Planning
- Kitchen Management
- Leadership
- Communication
- Budget Management
- Inventory Management
- Problem-Solving
- Food Quality Control
- Staff Training
- Scheduling
- Food Cost Management
- Health and Safety Compliance
- Food Allergy Management
- Recipe Development
Benefits
- Benefits Plan for Eligible Associates and Family Members
- RRSP Matching Program
- Discounts at Crescent-Managed Properties
- Discounts at Marriott Properties
Visa sponsorship
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Categories
- Food & Beverage
- Hospitality
- Management & Leadership
- Security & Safety
Keywords
- Culinary Leadership
- Menu Planning
- Kitchen Operations
- Food Safe Level 1
- Food Safety
- Sanitation
- Food Quality
- Food Presentation
- Inventory Management
- Food Cost Control
- Budget Management
- Supplier Relationships
- Recipe Development
- Production Schedules
- Plating Guides
- Banquet Event Orders
- Catering
- Staff Training
- Hiring
- Performance Evaluations
- Workforce Scheduling
- Payroll Reports
- Labor Costs
- Dietary Requirements
- Allergy Management
- Guest Satisfaction