[DWKCA] Sous Chef - Kitchen

DayForce ATS - Hoteliers; West Kelowna; On-site; CAD 55,000 - 75,000; Full time

Job summary

DayForce ATS - Hoteliers is seeking a Sous Chef to prepare high-quality dishes for guests in a fast-paced hotel kitchen. You will oversee line production, ensuring top presentation and timely service, while maintaining sanitation standards.

You will train staff, manage shifts and collaborate with the Head Chef on menu development and cost planning. Flexibility to work mornings, evenings, weekends and holidays is required for this role.

Qualifications

• Minimum 2 years of culinary experience in a high-volume kitchen.
• Maintain sanitation and food safety procedures.
• Lead and mentor kitchen staff.
• Willing to train new staff and maintain standards.
• Work flexible hours including mornings, evenings, weekends and holidays.

Responsibilities

• Cooks and prepares all food for the day’s production under supervision.
• Collects food products needed to set up kitchen production area for service.
• Participates on the line to ensure proper presentation and speed.
• Safely operates all kitchen equipment and maintains cleanliness.
• Trains new and existing employees in culinary development.
• Maintains daily kitchen cleanliness and sanitation standards.
• Reports maintenance needs and ensures equipment is functioning.
• Collaborates with Head Chef on annual kitchen plans and costs.
• Participates in meetings and stays aware of events on schedule.

Skills

Culinary Leadership

Food Safety

High-volume Kitchen

Team Leadership

Flexible hours

Attention to detail

Physical stamina

Food presentation

Job description

Sous Chef

Summary:

The Sous Chef will be responsible for preparing high quality food to order for guests based on established guidelines. Must have a thorough knowledge in all cooking and food preparation, presentation methods and techniques. The Sous Chef will keep work areas clean and organized and conduct his or herself in a positive professional manner.

Positioning Statement:

The Sous Chef professionally represents the hotel through the creation of a value based workplace environment where team mates and guests are treated in a fair, respectful and honorable manner.

Essential Day to Day Duties & Responsibilities:

• Cooks and prepares all food necessary for the day’s need and production under the supervision.
• Collects all food products needed to set-up kitchen production area and line for service under the supervision.
• Involvement in the food preparation and cooking on line to ensure proper presentation and speed of service standards are maintained for all food menu items and bills.
• Possess fair knowledge of superior quality food production, preparation and presentation techniques and methods.
• Operate all food production equipment safely and according to instructions.
• Conduct frequent inspections of all food storage areas in order to prevent food spoilage and maximize the food cost expenditures.
• Train and mentor new and existing employees in all aspects of culinary development in all of the kitchen food service.
• Maintains daily cleaning schedule to ensure kitchen’s cleanliness and sanitation.
• Ensure that equipment is functioning, sanitized and that any maintenance is reported to supervisors.
• Maintain and enhance the food products through creative menu development and presentation.
• Collaborate with the Head Chef in the creation and execution of the overall annual business plan. Including but not limited to the strategic plan, cost budget as well as monthly, quarterly and annual action plans for kitchen departments.
• Take responsibility in the absence of the Head Chef.
• Possess thorough knowledge of Sanitation and Food Safe procedures as established by the Health Board and hotel policies and procedures.
• Prepare for, attend and take the appropriate actions for weekly/monthly and annual meetings as required.

• Stay safe all the time. Following our safety procedures, you will report all incidents and put safety first for yourself, your teammates and our guests.
• Take pride in your appearance and position as a hotel ambassador. Follow all department uniform and grooming requirements.
• Always know what events and activities are on the day’s schedule in the hotel and neighbourhood.
• Jump into other ad-hoc duties when your colleagues need your assistance.
• Communicate effectively and efficiently with all departments in the hotel to work together to deliver the most memorable experience to the guest.
• Adhere to all brand and company standards, policies and procedures.
• Other duties as assigned by your direct report.

Knowledge/Skills/Abilities/:

• Enthusiastic, attentive and approachable.
• Minimum 2 years of culinary experience working in a high volume kitchen.
• Ability to remain standing for the duration of an 8 hour shift.
• Must be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Available to work flexible hours including early mornings, evening weekends, and holidays.
• Act with a sense of commitment and integrity, live with honor, desire success, strive for excellence, and not to be afraid of opportunities.
• Proven ability to lead a team, including strong organizational skills and time management skills.
• Maintain a workplace environment that understands and respects policies and procedures.
• Desire ongoing professional development.

Certifications Required:

• Food Safe.
• Red Seal is preferred however not required.
• Brand and company required training as outlined during on boarding and as identified throughout your employment.