Sous Chef - Blue Mountain

Auberge du PommierThe Blue Mountains, Canada

Il y a plus de 30 jours

Salaire

70 000,00 $CA par an

Description de poste

Company Description

This chic Blue Mountain eatery in the upscale Westin Trillium House is custom-built for mountain dining and anywhere in the Georgian Triangle. Offering an extensive breakfast, lunch and dinner selection, as well as some seriously indulgent culinary experiences.

What's in it for you?

Gratuity sharing
Competitive salary
Paid vacation, sick, and personal days
Health, dental and vision benefits with enhanced mental health coverage
Discounted gym membership
Employee Assistance Program
Group life & disability insurance
Management uniform / clothing reimbursement
Monthly dining allowance for all O&B and Freehand locations for you and up to 3 guests
50% dining discount for all O&B and Freehand locations
RRSP matching
Tuition reimbursement
O&B is one of Canada’s largest hospitality companies with many internal career opportunities. We have restaurants, food halls, and catering teams in Alberta, Ontario, Quebec, and beyond.

Job Description

Our Sous Chefs have a proven track record of cooking in a demanding environment as well as experience in recruiting, training, development and overall management of their cooks. Our Senior Sous Chefs are hands on with cooking and managing their teams.

Primary Duties & Responsibilities :

Communicates the restaurant's vision to all team members and leads by example. Reinforces the O&B values daily and inspires the team with his / her exciting vision for the restaurant's future.

Consistently monitors kitchen operations and cleanliness

Builds and maintains relationships with team members and front of house management alike

Follows proper ordering, inventory and receiving procedures

Shows leadership in creating a culture that revolves around the experience and enjoyment of food and cooking

Demonstrates high personal integrity, business ethics and takes every opportunity to promote the restaurant

Conducts recruitment and selection, training and development initiatives as well as performance management and employee coaching

Uses conflict / resolution and problem solving skills

Other duties as assigned

Qualifications

Previous Sous Chef or Chef de Cuisine experience in a similar environment

Passion for food & culinary excellence

High level of integrity

Discipline and vision

Ability to build and nurture relationships; strong team leadership and interpersonal skills

Reputation for paying fanatical attention to detail

Exceptional communication skills with all levels of the organization

Performs well in a performance based culture

Is very hands on and motivates by setting the example

has reliable transportation

Additional Information

Compensation Includes : Base salary, gratuities, dining allowance, uniform allowance, extended health and dental benefits