2nd Sous Chef

Job title: 2nd Sous Chef

Job description:

• Ensures that the quality, quantity and presentation of all foods prepared and cooked meets hotel standards for freshness, appearance and consistency

• Assists in planning of purchases to coincide with production schedules

• Assists the Executive Chef to plan and implement the production of food as per requirements for all service outlets

• Ensures adherence to food safety regulations, hygiene, and cleanliness

• Ensures cleanliness in all food preparation and storage areas and that each member of the kitchen staff maintains the standards

• Reports all defective equipment to the Engineering department for repair or replacement

• Assists in Securing and controlling all food stocks used in the kitchen to ensure as little wastage as possible

• Reports to the Executive Chef on anything that requires attention or change with regard to the Hotel policies and/or standards

• Carries out any duties assigned by the Executive Chef

• Assists in the management of all subordinate employees in the Kitchens of the hotel

• Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include planning, assigning, and monitoring work; addressing employee complaints and grievances, and resolving problems.

• Ability to complete and pass a technical skills exam in the allotted time.

The successful candidate will possess the following skill-set:

• A minimum of 3 years comprehensive experience and exceptional supervisory skills.

• A diploma/certificate from a recognized technical school (Must be RED SEAL certified)

• Trade qualifications with inter-provincial certification

• An equivalent combination of education and experience may be considered

• Food Safe Certificate

• Ability to read and interpret documents such as menus, production schedules, and other reports, and procedure manuals

• Proven ability to calculate percentages, weights, amounts of food required

• Ability to construct costings, menus and to estimate labor and food costs

• Ability to define problems, collect data, establishes facts, and draw valid conclusions

• Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables

• Maintain good sanitation and cleaning habits throughout the day

• Proven ability to multitask and give direction well

• Proven superior organizational skills

• Inventory control experience

• Excellent communication skills

• Ability to articulate clear standards of performance expected of subordinates

• Achievement of food and labor cost, minimal wastage

• Contributes to customer service by demonstrating a willingness to meet individual customer needs

• Working knowledge of Microsoft Office Excel and Word program, Optimum Control is an asset

• Being multi-lingual is an asset

• Flexible to a changing schedule

Ø ONLY APPLICANTS LEGALLY ELIGIBLE TO WORK IN CANADA WILL BE CONSIDERED

How to Apply

Expiring: Jun 30, 2021

Fax: 604-796-4712

Email:

Website:

In Person:

100 Esplanade Avenue

Harrison Hot Springs, British Columbia

V0M 1K0, Canada

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Company:

Expected salary: $18.66 – 24.88 per hour

Location: British Columbia

Job date: Sat, 29 May 2021 00:14:36 GMT