Sous Chef

Accor Hotels; Calgary; On-site; CAD 45,000 - 65,000; Full time

Job summary

A leading hotel chain is seeking a proficient kitchen manager to uphold food quality and guest satisfaction while managing kitchen operations effectively. You will lead team training, monitor food production standards, and ensure compliance with health and safety regulations. This role is integral in promoting teamwork and operational efficiency.

Qualifications

• Deep understanding of HACCP procedures and food safety regulations.
• Experience in managing kitchen staff and operations.
• Ability to analyze issues calmly and effectively.

Responsibilities

• Monitor operations to minimize waste and uphold profitability.
• Conduct performance evaluations and manage team training.
• Oversee food presentation and HACCP compliance.

Skills

Team Management

Operational Oversight

Food Quality Monitoring

HACCP Knowledge

Job description

Job Description

JOB PURPOSE

Exceed guest expectations on the first attempt.

EXECUTIVE RESPONSIBILITIES & EMPOWERMENT

• Key Operational Responsibilities

Financial

• 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.