Sous Chef

Watermark Beach Resort; Osoyoos; On-site; CAD 50,000 - 70,000; Full time

Job summary

A leading luxury resort is seeking a Sous Chef to oversee kitchen operations and culinary staff. The ideal candidate will have Red Seal certification and experience in a high-end culinary environment. Responsibilities include managing kitchen standards, employee performance, and ensuring adherence to food safety regulations. This role requires strong leadership skills and the ability to work under pressure while delivering exceptional dining experiences.

Qualifications

• 2 years luxury resort culinary experience or similar in a leadership role.
• Ability to work under pressure with accuracy and efficiency.

Responsibilities

• Oversees culinary team during shifts to prepare elevated dining experiences.
• Ensures kitchen standards and health regulations are met.
• Manages employee performance and provides coaching.

Skills

Leadership

Attention to Detail

Cost Control

Communication

Education

Red Seal certification

Food Safe Level 1

Tools

Basic Computer Skills

Job description

OVERVIEW

Reporting to the Executive Chef, the Sous Chef is a manager that oversees all areas of the kitchen and its culinary staff. A sous chef is a positive role model of the Watermark Brand as it relates to food production, health & safety, and menu execution while overseeing 3 kitchens. As a full-service luxury resort, the candidate is expected to be able to provide leadership in delivering a quality product in a restaurant and in a banquet environment.

QUALIFICATIONS

• Red Seal certification required
• 2 years luxury resort culinary experience or similar experience in a culinary leadership role is required
• Ability to work under pressure with accuracy, efficiency and attention to detail.
• Understanding of cost control methods for food, equipment, labour and wastage.
• Food Safe Level 1 required
• Basic computers skills in order to enter inventory, submit payroll, use e-mail and facilitate online ordering of product
• Flexible schedule including mornings, evenings, weekends and holidays.

RESPONSIBILITIES

• Oversees the culinary team during your assigned shift as you work to prepare an elevated dining experience for our guests.
• Ensures during assigned shift kitchen is up to department standards and equipment exceeds health and safety standards.
• Manages employee performance including recognition, coaching and performance management with in Watermark Beach Resort policies and BC Employment standards guidelines.
• Ensures all food safe regulations are adhered to at all times by all team members in the kitchen.
• Assists the Executive Chef in creating dishes, menus and features.
• Assists service during main meal periods
• Provides ongoing coaching to culinary team members as they continue their professional development
• Shows dedication to a creative and positive work environment, fostering a collaborative approach with all F&B team members, Front and Back of House.
• Clearly and concisely communicates with all F&B team members, ensuring operational information is passed along to all shift leaders, through e-mail, logs and shift line-ups.
• Monitors employee labor on shift including creating schedules, monitoring breaks and overtime.
• Attend BEO meetings on behalf of the culinary department and ensure information is organized and communicated to the remainder of the culinary team.
• Assists with employee payroll on a daily basis.
• Responsible for inventory management including inventory, ordering, maintaining pars and correctly coding of purchases, including orders for front of house and on occasion housekeeping.
• Responsible for all food design, standards, quality, dietary restrictions & special requests, while delivering an attractively presented product to our guests.
• Ensures all staff are in a clean uniform, presentable in front of guests.
• Ensures Watermark Beach Resort First Aid procedures and fire procedures are adhered to by all culinary team members on shift.
• All food items are stored properly and FIFO is practiced at all times. Labeling is enforced and follow ups are communicated.

Source: Hospitality Online