Sous Chef

Accor Hotels; Calgary; On-site; CAD 55,000 - 70,000; Full time

Job summary

A leading hospitality organization seeks a middle management professional to oversee kitchen operations in Calgary. The ideal candidate will demonstrate excellent leadership, a strong understanding of food safety regulations, and the ability to optimize kitchen performance while ensuring guest satisfaction.

Qualifications

• Thorough knowledge of HACCP procedures and regulations.
• Effective team management and ongoing training.
• Expertise in kitchen operations and food safety standards.

Responsibilities

• Oversee kitchen operations and staff scheduling.
• Monitor food quality and compliance with standards.
• Plan and implement cost-effective proposals for service.

Skills

Team Management

HACCP Knowledge

Operational Oversight

Cost Management

Performance Evaluation

Job description

Exceed guest expectations on the first attempt.

EXECUTIVE RESPONSIBILITIES & EMPOWERMENT

• Key Operational Responsibilities
• Oversee stock take and stock rotation for the assigned section.
• Monitor operations to minimize food wastage and maintain cost-effectiveness and profitability.

Operational

• Check all equipment prior to service where applicable.
• Distribute work schedules across kitchen sections and delegate tasks to meet deadlines set by Senior Management.
• Liaise with Restaurant Managers to facilitate service delivery and uphold standards.
• Monitor food presentation to ensure compliance with company standards and recipes.
• Record and update recipes regularly to ensure comprehensive kitchen information.
• Oversee front-of-house food setups as per Chef's guidelines.
• Organize rosters for casual, agency, and section staff following Chef's guidelines.
• Promote teamwork to achieve departmental and company objectives.
• Monitor the quality and quantity of food products to ensure standards are met.
• Evaluate and improve systems and procedures for better service delivery.
• Ensure HACCP procedures are followed, with proper record-keeping.
• Coordinate with the training manager for onboarding and ongoing training, maintain training documentation.
• Conduct performance evaluations, motivate staff, and facilitate growth and retention.
• Ensure proper storage of galley equipment and conduct sanitation inspections.
• Enforce garbage separation standards in the kitchen.
• Plan and execute special menus as directed.
• Provide feedback to the chef regularly.
• Monitor refrigeration temperature logs daily and follow up on equipment issues.
• Follow up on daily requisitions from kitchen outlets.
• Review food cost sheets and daily issues with department heads, implementing corrective actions as needed.

Business Plan / Analysis

• Be aware of budgets and sales figures.
• Plan cost-effective proposals for banquets.

Team Management

• Ensure decision-making is transparent and fair.

General Duties

• Have thorough knowledge of menus, recipes, and preparation methods.
• Ensure ongoing and scheduled training for all galley staff.
• Maintain knowledge of HACCP procedures and regulations, guiding and training the team accordingly.
• Manage team effectively.
• Analyze issues with a calm temperament, adhering to company guidelines.