Restaurant Sous-Chef (Full-Time)

AccorHotel; Ottawa; On-site; CAD 55,000 - 75,000; Full time

Job summary

A leading hotel company is looking for a dedicated Sous-Chef to oversee culinary operations in their prestigious restaurant. The role involves upholding the highest culinary standards, managing kitchen staff, and contributing to menu design. Applicants should have extensive culinary experience and a passion for the culinary arts.

Qualifications

• 8 years experience in culinary field.
• 3 years leadership experience.
• High-end restaurant food & culinary production experience valued.

Responsibilities

• Maintain culinary standards and ensure quality.
• Involvement in menu design and staff training.
• Management of kitchen operations in absence of lead chefs.

Skills

Communication

Organizational skills

Interpersonal skills

Education

Inter-provincial Red Seal certificate

Job description

Reporting to the Chef of Restaurants the Sous-Chef will be responsible for but not be limited to the following :

• Maintain the highest culinary standards in cooperation with the Chef of Restaurants.
• Ensure food quality and timeliness of food preparation is always optimized.
• Active involvement in menu design and food presentation standards.
• Strive to uphold a safe working environment by ensuring all staff work safely and support the concept of team versus individuality.
• Seek opportunities to increase food revenue decrease kitchen expenses and maximize departmental productivity without compromising our guests satisfaction.
• Promote professional work habits encourage staff to act with integrity and recognize this trait in others and reward them appropriately
• Maintain ongoing training and development of employees conduct colleague performance reviews and follow up in a timely manner.
• May be responsible for kitchen operation in absence of Executive Chef Executive Sous Chef Banquet Chef and Chef of Restaurants.
• May be responsible for stewarding day to day operation in collaboration with the other Sous Chefs in absence of Stewarding Supervisor.
• Ensure details of guest service are maintained to standards of Fairmont Hotels & Resorts.
• Maximize daily productivity of staff managing daily staffing guidelines to align with actual business levels.
• Prepare requisitions in a timely manner and to communicate with the Chefs office in regard to the bi-weekly food order.
• Interaction with guests.
• Other related duties.

Qualifications :

• A minimum of 8 years experience in the culinary field.
• A minimum of 3 years leadership experience in the culinary field.
• Must possess inter-provincial Red Seal certificate or equivalent.
• High-end restaurant food & culinary production experience a definite asset.
• Strong communication organizational and interpersonal skills.
• Proven passion about the culinary industry and acute awareness of current trends in cuisine creativity is a must.
• Successful completion of : First Aid / CPR FH&R Train the Trainer and Safe Food Handlers courses are preferred.

Additional Information :

• Constant standing and walking throughout shift
• Frequent lifting and carrying up to 30 lbs
• Occasional kneeling pushing pulling

Remote Work : Employment Type :

Full-time

Key Skills

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