Sous Chef (Terrace)

Job description and duties

This position is ideal for a highly skilled, client-focused professional who thrives in a dynamic, fast paced environment.

CMTN is dedicated to employment equity and diversity by providing a workplace that is inclusive and welcoming. It is our aim to reflect the diversity found in our unique region throughout CMTN’s workforce.

Our team is committed to Indigenization, Inclusion, Diversity, Equity, Accessibility, and Internationalization. All qualified candidates are encouraged to apply; however, Canadians and permanent residents of Canada will be given priority. Individuals who anticipate needing accommodations for any part of the application process, may contact HR in confidence, prior to the closing date.

Duties: To support the Head Chef in all duties in the Food Services Department. Oversee the preparation and delivery of food products, primarily for the café, to ensure Food Safe, Food Sanitation and Safety Plans standards are met when providing food for staff, students, the general public, and catering events.

Tasks include but are not limited to:

• Provide the highest level of customer service possible maintaining and initiate necessary actions to correct customer complaints.
• Implement/maintain Food Safe, Food Sanitation and Safety Plans in accordance with Northern Health regulations and guidelines
• Order, maintain, receive and validate deliveries of food items and supplies
• Prepare all food items to order, assign and monitor work to students as required
• Cashier duties (open café / cafeteria for service and prioritize daily work tasks)
• Some responsibility for instruction of student/new staff on safe equipment handling as required
• General kitchen cleaning duties and conduct urgent minor repairs to kitchen equipment as required
• Assist with menu preparation as required (costing, design, implementation, etc.)
• Maintain kitchen/catering equipment as required to ensure proper operation in a Food Safe manner
• General knowledge of OH&S legislation (new/young worker orientation, hazard identification, etc.), and ability to maintain a safe working environment
• All other duties of similar scope and complexity as assigned

Qualifications

Professional Cook Level 2 (Level 3 preferred); Red Seal Chef and Food Safe Level 3 (or higher) are preferred as well as a valid class 5 Driver’s license.

Relevant Post-Secondary Certificate or Diploma in Culinary, Hotel & Restaurant, Hospitality Management or Nutrition is preferred with a minimum of three years of experience in a fast-paced Food Services/Hospitality environment.

Required skills and abilities include:

• Good communication (oral and written), technical skills and some computer skills
• High degree of customer service and team interaction skills