Sous Chef, Culinary Services

Sous Chef, Culinary Services

Primary Purpose:

The Junior Sous Chef plays an integral role as part of the kitchen leadership team managing and ensuring efficiencies and accountability in the day to day kitchen operations, assisting in the development and implementation of menu items and food programs as well as contributing to the on-going learning and skills development of the kitchen team.

Nature of Work:

Reporting to the Executive Chef and Executive Sous Chef, this position works hands-on throughout the kitchen departments providing leadership, supervision and direction to personnel ensuring best culinary practices, efficient production and that food quality, customer service, and workplace standards are maintained.

Work is performed in a fast-paced kitchen environment subject to pressure of inflexible deadlines.

Judgment and discretion is required in managing production, food products and inventory, and supporting staff through the changing priorities and competing deadlines of the multiple services that the kitchen supports.

The work is physically demanding and can involve moderate to heavy lifting. Shifts include evenings, weekends and/or stat holidays and are subject to change based on business.

The incumbent is accountable to the Consumer Services Team Charter and is aligned with its purpose, vision, and values, holding themselves and each other accountable to these guiding principles.

Typical Duties or Accountabilities:

• Responsible for hands-on supervision and coaching of staff, including: providing leadership and motivation to other team members; driving systems and standards of kitchen operations by role modeling and spot checking; and supporting the ongoing development of all kitchen staff
• Manages resources and coordinates with internal stakeholders and multiple departments
• Provide staff support in employee supervision, training and development ensuring efficient operations, an engaged and accountable team, as well as fosters a positive work environment
• Maintain standards to ensure high quality food is produced in a professional and efficient manner while continually striving to improve food preparation and presentation
• On a daily basis, ensure a full scope of the kitchen departments to proactively identify and solve challenges and make corrective actions
• Maintain knowledge of all menu items, daily features, promotions
• Executes a variety of catering and high profile events
• Participate in recipe and menu development
• Ensure knowledge of department initiatives, vision and goals
• Ensures internal policies and procedures are adhered to
• Apply positive coaching and support to junior staff
• Maintain effective and factual communication with kitchen team as well as internal and external stakeholders
• Assist in Inventory Controls in conjunction with the Central Stores Supervisor to maintain proper rotation of fridges and storage areas to minimize waste
• Act as a liaison between internal departments and stakeholders
• Maintain proper rotation and utilization of stock, fridges and storage areas to minimize waste. When necessary modify menu items, create and scheduling feature items
• Ensure best practices in regards to Food Safety and Occupational Health and Safety
• Ensure proper use and maintenance of kitchen equipment
• Maintain a positive and continuous improvement approach to ensuring best kitchen practices and team growth
• Actively engage and bring forward ideas and suggestions with the leadership team
• Stay current with culinary, food and hospitality trends
  Assume duties of other sous chefs and the kitchen management in their absence
• Other duties as assigned

Qualifications

Education:

Red Seal Journeyman’s Cook Certificate required.
Completion of a relevant culinary or hospitality program will be considered an asset.
A combination of experience and education may be considered.

Licenses:

A Food Safe Certificate is required.
WHIMIS Certificate is required.
A valid class 5 driver’s License

Experience:

Minimum 5 years of related culinary experience within a full service or multi-unit operation and minimum 3 years supervising and leading a team combined with a proven record of accomplishment maintaining high standards of productivity, efficiency and growth in the culinary industry.

Catering and event experience is required.
Experience directing and supervising kitchen staff is essential.
Experience participating in culinary demonstrations and competitions is an asset.
Continuous industry involvement is required to obtain an awareness and working knowledge of current and emerging culinary trends.

Skills:

• Exceptional creativity and presentation skills
• Strong hands on culinary skill and knowledge
• Menu and recipe development
• Ability to work for long period of time in a faced paced and physical kitchen environment.
• Exceptional interpersonal and communication skills
• Leadership and mentoring skills
• Multitasking and prioritization
• Problem solving
• Adapt and scale recipes to production levels and various applications.
• Food costing
• Exceptional work ethic. Flexible, positive and energetic with the ability to work under pressure.
• Detail-oriented with a demonstrated ability organize work, delegate duties, hold accountability and set priorities for self and others with changing business demands
• Ability to set and enforce standards of performance and adherence to workplace policies and practices.
• Perform medium to moderate lifting.
• Working independently and collaboratively as a team member.

A practical cooking demonstration will be required as part of the interview and selection process for candidates who are short listed.