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About the Role
This position works under the general direction of the Sous Chef, supervising and coordinating activities of a workstation or restaurant. The role is engaged in preparing and cooking food products for various outlets per instruction from their direct supervisor.
Responsibilities
- Meets with the Sous Chef and/or Executive Sous Chef regularly to review the requirements of the day’s meals and time frames for restaurant service.
- Supervises the assigned workstation function, assigning duties and responsibilities to employees, including Time & Attendance policy.
- Observes and evaluates employees and work procedures to ensure quality standards and service are met.
- Trains and monitors entry-level cooks and Chefs for proper service, conducting on-the-job training and leadership to ensure adherence to public health standards for food preparation, holding, storing, re-heating, and serving.
- Conducts an inventory of workstation storage items, determines daily food requirements, and prepares daily requisitions for Sous Chef approval.
- Prepares all food items in accordance with Culinary Operations standards for taste, consistency, and presentation per recipe cards.
- Operates and trains team members on all equipment according to proper procedures, reporting malfunctioning equipment to supervisor.
- Conducts documented training of Cooks in operating, cleaning, and maintaining machinery and tools according to the company's Workplace Safety program.
- Works cooperatively, productively, and effectively with all kitchen personnel.
- Performs other duties as assigned.
Requirements
- Red Seal or equivalent recognized hotel / culinary diploma / qualification.
- Post-Secondary education in Culinary Management or 4 to 6 years’ experience cooking and preparing food in a 4 or 5-star hotel, restaurant or high-volume food service facility.
- Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to international standards, including advanced cooking methods and knife skills.
- Ability to butcher meat, chicken, fish, and shellfish.
- Extensive knowledge of food handling procedures regarding public health standards.
- Ability to learn and utilize knowledge of policies and practices involved in the human resources function.
- Ability to supervise an international team of entry-level cooks and chefs in a positive and productive manner.
- Awareness of budgets and food wastage gained within a corporate environment.
- Competent in the use of most MS Office Software.
- Effectively use the supply and inventory management system.
- Good command of written and spoken English.
Skills
- Keeps up to date on emerging culinary techniques and recipes.
- Socially confident and adopts a professional manner, comfortable making conversation with Guests.
- Supports and encourages the team in helping to build a positive and open culture.
- Experience of / or ability to manage a team.
- Passionate about delivering a great service to guests and looks to continually improve.
- Creates a positive working environment building a culture of openness and trust.
- Calm under pressure, taking a logical approach to problem solving and involving and communicating to relevant stakeholders throughout.
- Able to work under pressure and to meet deadlines.
- Adaptable and flexible in the face of change or unanticipated events.
- Loyal to the brand and compliant with company policies and procedures.
Work Type
- Flexible schedule that adapts to the business needs of a 24-hour operation
- Non-traditional work hours including evening and weekend shifts
Experience Level
- 4 to 6 years’ experience cooking and preparing food in a 4 or 5-star hotel, restaurant or high-volume food service facility.
Education Level
- Red Seal or equivalent recognized hotel / culinary diploma / qualification
- Post-Secondary education in Culinary Management
Salary/Compensations
- Minimum Rate (CAD $) 26.25
- Job Rate (CAD $) 30.30
- Maximum Rate (CAD $) 30.30
About the Company
- Fast paced with multiple priorities, deadlines and deliverables, exposure to some conflict, distress and noise.