Company:
April Point Resort and Spa
Details:
We are currently looking for a customer focused Sous Chef to join our crew at this world-class, oceanfront location.
The successful applicant for Sous Chef will start their employment at April Point Resort and Spa on or around May 1, 2016.
If you have a passion for hospitality, we want to hear from you!
JOB OVERVIEW:
The Sous Chef is responsible for assisting the Executive Chef by supervising staff, teaching apprentices, executing food preparation and plated dishes to standard, ordering food, cleaning, coding, inventory and organizing specials. This is a working chef position where the expectation is to cook a designated station at least 3 days and have up to two supervisory mid shifts per week or to cover stations during absenteeism. It is expected that in the chef's absence, for holidays or illness, the Sous Chef will assume all responsibilities of the Chef de Cuisine. This position’s responsibilities include (but are not limited to) the following:
Create cost effective, seasonal and creative features that keep in theme with the cuisine of the Marina Restaurant;
Work with the Chef de Cuisine to develop new menu items; update recipes and maintain the syllabus;
Assist the Chef de Cuisine to maintain standards by ensuring recipes are complete, accurate and available to support the current menu.
With the assistance of the Chef de Cuisine and Corporate Chef, review and understand sales and labour reports relative to budget and schedule according to this and upcoming business levels and events.
With the assistance of the Chef de Cuisine and the Corporate Chef, review and understand month end results relative to budget and make course corrections as necessary to ensure we meet year end performance targets.
Help foster the development of apprentices ensuring they receive proper direction and instruction;
Supervise staff to ensure they are complying with OBMG standards;
Mentor, coach and performance manage employees when necessary;
Assist the Chef de Cuisine in performing employee reviews in a timely, effective and efficient manner.
Complete all documentation related to employees such as new hire packages and change forms while ensuring proper approvals from the Chef de Cuisine when necessary;
Regular and consistent communication to the Chef de Cuisine regarding any kitchen related concerns (ie staffing issues, equipment failures)
Prepare recipes to OBMG standards.
Demonstrate complete knowledge of all menu items.
Cook at least three and not limited to 5 shifts per week.
Complying with all policies, procedures and regulations.
Ensure safety, sanitation and cleanliness at all times.
Work in a cost efficient and safe manner at all times.
Report all kitchen equipment failures and call for service when required.
Attend staff meetings.
Perform closing duties to OBMG standards.
Perform other duties as assigned by the Chef de Cuisine or General Manager.
Assist with and/or place all food orders.
Qualifications & Experience:
Education and Technical Skills:
Red seal certification in Cooking
Level 1 Food Safe certification is required.
Level 2 Food Safe certification is an asset.
Serving it Right certification is an asset.
OFA Level 1 First Aid certification.
Experience:
A minimum of 2-3 years’ experience as a Sous Chef or Chef de Partie
Experience in high volume and high pressure situations.
Experience supervising staff and with staffing administration such as conducting performance reviews and performance management.
Experience with primal and secondary cuts of meat.
Experience with the majority of West Coast seafood varieties.
Experience with local food products.
Experience with ordering from suppliers
Understanding of sustainability with regards to food.
Understanding of seasonal cooking.
Understanding of localism with regards to food.
Understanding the operation of all kitchen equipment