Events Sous Chef, Full Time

Compass Group Canada; Ottawa; On-site; CAD 55,000 - 75,000; Full time

Benefits offered by this job

Health benefits

Mental health & wellness resources

Inclusive culture

Job summary

Compass Group Canada is seeking a seasoned kitchen professional with a Journeyman’s Cook Certificate Red Seal (Inter-Provincial) and 4+ years of experience. The role requires bilingual French and English and completion of Compass-required training.

Reporting to the Executive Chef, you will lead cooking operations, uphold HACCP standards, and ensure exceptional guest service in a high-volume dining environment.

Qualifications

• Journeyman’s Cook Certificate Red Seal (Inter-Provincial)
• 4+ years of experience
• Bilingual (French and English)
• Completes all Compass required training

Responsibilities

• Demonstrate extraordinary guest service based on the 7 essentials of Exceptional Customer Service.
• Follow the You First program guidelines to go above and beyond in guest interactions.
• Provide friendly, enthusiastic, and courteous service while informing guests about proper use of the Dining Room.
• Ensure compliance with company service standards and inventory and property control procedures.
• Maintain mobility to perform tasks within production and service time frames.
• Keep a high standard of personal appearance and hygiene in uniform.
• Utilize all resources of food according to Q&A and ensure safe operation of kitchen equipment.
• Lead pre-shift meetings and oversee training of kitchen staff in various food prep phases.
• Communicate with other departments to resolve issues promptly before, during and after service.
• Develop and test new policies and procedures related to food preparation.
• Forecast, prepare, and verify quantities for service; manage inventory and HACCP compliance.
• Assist in menu writing and recommendations for future months, holidays, and events.

Skills

Bilingual (FR/EN)

Guest service

Education

Journeyman’s Cook Certificate Red Seal (Inter-Provincial)

Job description

Requirements

JOURNEYMAN’S COOKS CERTIFICATE RED SEAL (INTER-PROVINCIAL)

Requirements

JOURNEYMAN’S COOKS CERTIFICATE RED SEAL (INTER-PROVINCIAL)

4+ years of experience

Bilingual (French and English)

Successfully completes all of Compass required training

Reports To

EXECUTIVE CHEF

Core Responsibilities

• Able to consistently demonstrate extraordinary guest service based on the 7 essentials of Exceptional Customer Service.
• Must strive to go above and beyond, following the You First program guidelines.
• Provide friendly, enthusiastic, and courteous service at all times; respond to customer inquiries regarding service; communicate to guests to he them understand proper use of the Dining Room.
• Ability to interact with customers and co-workers in order to assure compliance with company service standards, and company inventory and property control procedures.
• Must have sufficient mobility to perform assigned tasks within production and service time frames established for the job.
• Maintain a high standard of personal appearance and hygiene at all times, by presenting themselves on-time, well-groomed and in full-approved uniform.
• Able to utilize all resources of food according to Q&A.
• Ensures the safe operation of kitchen equipment and environment by checking for and reporting hygiene and safety hazards to Sous Chef and Executive Chef.
• Follows instructions in departmental recipe books. (WEBTRITION)
• Maintains all departmental standards and procedures.

Key Result Area: Supervision

• Executes the pre-shift meeting at every station and ensures that the daily, weekly and monthly goals are being addressed and met.
• Supervises the training and cross training of assigned kitchen personnel for various phases of food preparation.
• Communicates with other departments to ensure quick resolution to any problems that arise before, during and after service.
• Researches, recommends and implements new policies and procedures relating to food preparation.
• Sets short term goals for the preparation and presentation of food.
• Verifies the forecasted amount of food is ready for service.
• Reports all maintenance and repair needs to Executive Chef.
• Ensures compliance with departmental policies, rules and regulations (QA).
• Ensures the kitchen is kept clean, stocked and maintained.
• Ensures proper hygiene for all staff.

Key Result Area: Food Preparation

• Supervises, expedites and participates in assigned food preparation, in accordance with standards of quality, quantity, taste and presentation.
• Checks food for taste quality, correct temperature and visual appeal.
• Supervises the presentation of all items that are being served.
• Stores all food items in refrigeration in proper boxes and placement to prevent contamination and minimize over production.
• Ensures the satisfaction of guest requests for special food items.
• Supervises the creation of attractive food displays.
• Monitors and ensures that the clear waste bin program is implemented.
• Ensure that My Pantry is fully stocked and all equipment is in place.
• Ensure that the Deli/Salad/Soup bar is ready for service.

Key Result Area: Administration

• Attends Sous Chef meetings to ensure coordination of activities.
• Ensures requisitions and food transfers are completed daily – if needed.
• Reviews recipe cards, and introduces and tests new items.
• Ensures purchasing and receiving procedures are followed.
• Ensures HACCP Program is followed at all times and all HACCP logs are completed daily.
• Ensures cost control procedures are followed.
• Reviews production quantities, and verifies special food requests with Executive Chef.
• Ensures correct production count prior to functions by reviewing contracts and forecast sheets.
• Writes menus and recommendations to the Executive Chef for future months, holidays, special events and promotions.
• Ensures the correct inventory is being taken weekly.
• Ensure that the Ready Charts are in good working order with clean sheets and are ready to go for production.

What’s in it for you?

• Join an award-winning culture. We have been recognized for being a Great Place to Work, in addition to being selected as a FORTUNE Global 500 Company, Best Workplaces Retail & Hospitality, and FORTUNE World’s Most Admired Companies.
• The opportunities with us are endless. As the world’s largest food and support services company, we offer an extensive range of learning and career opportunities for all our associates.
• Health & Safety. The health and safety of our associates, clients and guests has always been our top priority. We have the right processes in place to ensure our teams have the support they need to stay safe, while helping to keep our guests safe.
• Health Benefits. For our eligible associates, we offer comprehensive health, vision, and dental care coverage.
• A Focus on Mental Health and Wellness. Our Mental Health and Well-Being initiative was created to share credible resources with our associates and the communities we serve on a variety of topics, including mental, physical, spiritual, and financial wellbeing. We also have an Employment Assistance Program which provides our associates with access to 24/7 support, resources, and information.
• We are as diverse as our guests. We are as diverse as the people and communities we serve, and we know that’s one of our greatest strengths. We’re committed to building an inclusive workplace where people feel respected, supported, and able to grow, with fair opportunities for all. Our Employee Resource Groups (ERGs) create space for connection, deepen cultural awareness, and build appreciation of diverse perspectives across our teams – strengthening our culture and helping people feel a true sense of belonging.

For accommodation requests during the hiring process, please contact [e-mail] for further information.