Job Description
WHAT’S THE JOB?
Rate of Pay : $22.00 per hour
Based in a university campus serving students chef made quality food in a cafeteria style setting. Catering on site functions up to 180 people.
The Sous Chef , reporting to the Chef, is responsible for overseeing the day to day operation of the kitchen; ordering food ingredients and planning menus;
assisting with the preparation, serving, and control of cooked and uncooked food; training of staff, and ensuring that staff follows prescribed Horizon North Food Safety protocol.
Your work will include :
- Providing kitchen management when Chef is on scheduled days off
- Preparing, presenting, designing, and serving high quality rotational menus
- Supervising all kitchen staff productivity and compliance with Horizon North policies and procedures including health, safety, and quality
- Ensuring all foods are prepared using FOODSAFE protocol and in accordance with Horizon North safety guidelines
- Ensuring food and labour resources managed within budgeted guidelines
- Manage, record, and report inventory on a bi-weekly basis
- Record and report costs on daily spend report
Qualifications
WHO ARE WE LOOKING FOR?
- You have SafeCheck advanced food safety certification or HACCP certification
- You have at least 5 years’ experience in the hospitality / food service industry
- You have at least 2 years’ experience as a Sous Chef in hotels, resorts, restaurants and / or remote lodge, with the cooking competency and knowledge of international and domestic cuisines
- You have knowledge of computer programs (Microsoft Excel, Microsoft Word, GFS, Outlook)
- You have extensive knowledge of menu costing, recipe cards implementation and wage control
- You have an effective leadership style, positive outgoing personality and effective listening skills
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