THE OPPORTUNITY : SOUS CHEF

REPORTS TO EXECUTIVE CHEF

THE COMPANY :

With 100 hotels in our portfolio, representing 18 internationally recognized hotel brands, InnVest is the largest independent owner of hotels in Canada. In addition, our management team oversees the day-to-day activities of almost 90 hotels also making InnVest the largest independent operator of hotels in Canada. InnVest’s portfolio is geographically diverse with hotels from Vancouver, BC to Corner Brook, NL. From roadside inns to luxury urban properties, we are also experientially diverse.

At InnVest, our mission is simple – to deliver outstanding guest experiences and superior returns on quality hospitality investment. A career at InnVest will provide you with unrivalled opportunities and invaluable exposure to Canada’s largest independently-owned and operated hotel portfolio.

To learn more about InnVest Hotels, visit

THE ROLE :

The Sous Chef position is generally responsible for the preparation of high-quality meals in accordance with company standards, menu specifications and production schedules. He / she is also responsible for overseeing kitchen helpers in the preparation of meals, while meeting required safety, hygiene and quality standards. Will be working closely with the Executive Chef and will provide support at the kitchen when the Executive Chef is away. Experienced kitchen leader with proven ability to supervise the production of upscale food at high volume levels.

ACTIVITIES :

The duties and responsibilities for the Sous Chef include, but are not limited to the following :

• Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
• Coordinates and controls kitchen helpers in food storage (e.g. maintaining tidiness, following the first in – first out principle)
• Oversee day-to-day production and operations in the kitchen which includes the planning and directing of all food preparation.
• Conducts, coordinates and supervises inventories
• Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan
• Participates in the development of food products and menus as needed for menu presentations
• Must be aware of content in catering manuals; conducts updates when necessary
• Executes countermeasures in the production in case of customer complaints
• Supports training of kitchen staff.
• Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and OHSA regulations are adhered to
• Maintains and monitors quality, conducts quality control checks according to health regulations
• Conducts quality checks of goods received
• Monitors and ensures compliance with recipe specifications
• Ensure that the area of responsibility is properly organized, staffed and directed
• Create daily schedule to ensure proper staffing requirements are met
• Guide, motivate and develop the subordinate employees
• Teach and train staff of production and presentation changes to menu items
• Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations
• Discipline and document underperforming staff members
• Act as Executive Chef in the absence of the Executive Chef
• Performs other related duties as assigned or requested
• Ensures kitchen is clean and sanitary and is in compliance with all federal, provincial and local laws, including health and safety, ESA and Human Rights.

COMPETENCIES WE ARE SEEKING :

InnVest Hotels is an inclusive employer. As such, we welcome and encourage applications from people with disabilities. Accommodations are available on request for candidates taking part in all aspects of the selection process. We appreciate all applications, however only those applicants selected for an interview will be contacted.