Sous Chef

The Journey Club; Calgary; On-site; CAD 70,000 - 95,000; Full time

Benefits offered by this job

Competitive compensation package

Bonus potential based on performance

Employee RRSP program

Growth and career advancement

Company events and activities

Job summary

The Journey Club in Calgary, AB is seeking a Sous Chef to support the Director of Culinary in delivering an exceptional dining experience for residents and guests. You will manage daily kitchen operations, oversee pre-determined menus, and contribute to menu ideation and event planning.

Ideal candidates bring Red Seal/Certifications and strong leadership, with a focus on quality, safety, and resident satisfaction.

Qualifications

• Red Seal Cook’s Qualification Certificate or equivalent experience
• Valid Food Safety/Food Handler’s Certification
• Smart Serve Certification
• Minimum three years supervisory experience in a Restaurant, Hotel or Retirement environment
• Minimum five years progressive experience in a variety of dining environments
• Strong service orientation with demonstrated knowledge of all types of formal Dining Room service
• Excellent communication skills; team player skilled with motivating and coaching others
• Proven leadership abilities; approachable and diplomatic decision-making style with experience managing, training, coaching and evaluating a team
• Detail oriented, with good organizational abilities
• Demonstrated ability to prioritize and respond with a sense of urgency when required
• Knowledge of applicable government regulations and requirements
• Previous experience working in a unionized environment
• Ability to analyze challenging situations and develop effective solutions through interpersonal and communication skills
• Excellent time management and decision-making capabilities with minimal supervision
• Retirement industry experience is considered an asset

Responsibilities

• To work in collaboration with the Director of Culinary, and Executive Team to implement the culinary strategic plan in order to achieve high levels of resident satisfaction
• Under the direction of the Director of Culinary, you will be responsible for the smooth operation of the kitchen and daily preparation of meals from pre-determined menus, ensuring the food quality and presentation meets the Company’s culinary standards
• To assist the Director of Culinary with menu generation, recipe ideation, events and programs, budget control and production schedules
• To support daily culinary operations with a hands-on approach to leadership, mentoring and filling in as required during meal service times actively in the kitchen and dining room
• To provide culinary expertise, training and operational support to the culinary team while ensuring residents receive high quality food and services in compliance with culinary standards and company policies
• To provide guidance, consultation and support to the Director of Culinary for the effective development of culinary service employees to ensure high employee engagement
• To effectively manage food budget by supporting full compliance with the Company’s approved vendors and standardized products, ensuring effective inventory controls, and minimizing food waste/spoilage
• To exceed operation’s standards in- food quality, service presentation, and health and safety compliance
• To uphold and promote the organization’s values and philosophy relating particularly to ethics, morality, and integrity
• To complete all other duties as assigned

Job description

We’re seeking individuals with a purpose and passion for life and who are looking for meaningful work that will make a real difference. Join our team today!

The Sous Chef assists the Director of Culinary in managing all aspects of culinary department. The Sous Chef strives to consistently deliver an exceptional dining experience to our residents and guests. He/she is a culinary professional committed to delivering the Company's “best in class’ culinary strategy. This includes but is not limited to offering outstanding service, creative, diverse and flexible menus made with high quality fresh ingredients and appetizingly presented to meet and exceed resident expectations.

Key Outcomes:

• Ensure high levels of resident satisfaction specific to Culinary Services (as measured by Resident Satisfaction Surveys and day to day engagement with the residents during meal service)
• Deliver a consistent, branded culinary experience (as measured by the Brand Experience Scorecard)
• Effectively manage and lead kitchen and dining staff to develop and maintain an engaged workforce

Key Responsibilities:

• To work in collaboration with the Director of Culinary, and Executive Team to implement the culinary strategic plan in order to achieve high levels of resident satisfaction;
• Under the direction of the Director of Culinary, you will be responsible for the smooth operation of the kitchen and daily preparation of meals from pre-determined menus, ensuring the food quality and presentation meets the Company’s culinary standards;
• To assist the Director of Culinary with menu generation, recipe ideation, events and programs, budget control and production schedules;
• To support daily culinary operations with a hands-on approach to leadership, mentoring and filling in as required during meal service times actively in the kitchen and dining room;
• To provide culinary expertise, training and operational support to the culinary team while ensuring residents receive high quality food and services in compliance with culinary standards and company policies;
• To provide guidance, consultation and support to the Director of Culinary for the effective development of culinary service employees to ensure high employee engagement;
• To effectively manage food budget by supporting full compliance with the Company’s approved vendors and standardized products, ensuring effective inventory controls, and minimizing food waste/spoilage;
• To exceed operation’s standards in- food quality, service presentation, and health and safety compliance;
• To uphold and promote the organization’s values and philosophy relating particularly to ethics, morality, and integrity;
• To complete all other duties as assigned;

Required Education, Credentials and Experience:

• Red Seal Cook’s Qualification Certificate or equivalent experience required
• Valid Food Safety/Food Handler’s Certification
• Smart Serve Certification
• Minimum three years supervisory experience in a Restaurant, Hotel or Retirement environment
• Minimum five years progressive experience in a variety of dining environments
• Strong service orientation with demonstrated knowledge of all types of formal Dining Room service
• Excellent communication skills; team player skilled with motivating and coaching others
• Proven leadership abilities; approachable and diplomatic decision-making style with experience managing, training, coaching and evaluating a team
• Detail oriented, with good organizational abilities
• Demonstrated ability to prioritize and respond with a sense of urgency when required
• Knowledge of applicable government regulations and requirements
• Previous experience working in a unionized environment
• Ability to analyze challenging situations and develop effective solutions through interpersonal and communication skills
• Excellent time management and decision-making capabilities with minimal supervision
• Retirement industry experience is considered an asset

As the benchmark within the Senior Living industry, we are pleased to provide you with the following:

• Competitive compensation package
• Bonus potential based on a combination of our Customer Experience Survey & work performance
• Employee matching group RRSP program
• Opportunity for growth & career advancement
• Company events and activities throughout the year

We thank all candidates for their interest, however only those candidates selected for interviews will be contacted.