sous-chef

Royal Canadian Lodge Banff; Banff; On-site; CAD 40,000 - 60,000; Full time

Job summary

Join an established industry player in the hospitality sector as a Sous-Chef. This role offers an exciting opportunity to lead a dynamic kitchen team in a fast-paced environment. You will be responsible for supervising kitchen staff, planning menus, and ensuring that all dishes meet high-quality standards. Your culinary expertise will shine as you demonstrate new cooking techniques and manage food preparation for various events. If you thrive under pressure and have a passion for culinary excellence, this is the perfect opportunity to showcase your skills and creativity in a beautiful location.

Qualifications

• 2-3 years experience in a culinary role, preferably in a hotel or resort.
• Strong skills in supervising kitchen staff and ensuring food quality.

Responsibilities

• Supervise and instruct kitchen staff in food preparation and cooking.
• Plan menus and ensure food meets quality standards.
• Maintain records of food costs and inventory.

Skills

Supervision

Cooking Techniques

Food Safety

Menu Planning

Inventory Management

Education

Secondary (high) school graduation certificate

Job description

Education: Secondary (high) school graduation certificate

Experience: 2 years to less than 3 years

Work setting:

• Hotel, motel, resort

Ranks of chefs:

• Sous-chef

Tasks:

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as banquets
• Supervise cooks and other kitchen staff
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Arrange for equipment purchases and repairs
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Monitor safety conditions
• Inspect to ensure that safe working conditions are maintained

Work conditions and physical capabilities:

• Fast-paced environment
• Work under pressure
• Handling heavy loads
• Physically demanding
• Combination of sitting, standing, walking