sous-chef

Rodd Hotels & Resorts; City of Miramichi; On-site; CAD 52,000 - 75,000; Full time

Benefits offered by this job

Dental plan

Health care plan

Gratuities

Life insurance

RRSP

Free parking

Learning/training paid by employer

On-site housing options

Job summary

Rodd Hotels & Resorts in Miramichi, New Brunswick, seeks an experienced kitchen supervisor to lead the kitchen operations and ensure high-quality food service for events and daily dining.

The role involves planning menus, maintaining cost controls, supervising chefs and cooks, training staff, and coordinating with procurement and maintenance for equipment and supplies.

Qualifications

• 3–5 years of kitchen supervision experience.
• Food Safety Certificate or equivalent.
• Experience in fast-paced environments.

Responsibilities

• Estimate amount and costs of supplies and food items.
• Estimate labour costs.
• Maintain records of food costs, consumption, sales and inventory.
• Demonstrate new cooking techniques and new equipment to staff.
• Supervise activities of chefs, cooks and other kitchen workers.
• Create new recipes.
• Instruct cooks in preparation, cooking, garnishing and presentation of food.
• Prepare and cook complete meals and specialty foods for events such as banquets.
• Prepare and cook meals or specialty foods.
• Requisition food and kitchen supplies.
• 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.
• Recruit and hire staff.
• Train staff in preparation, cooking and handling of food.
• Manage kitchen operations.

Skills

Leadership

Initiative

Organized

Team player

Education

Secondary (high) school graduation certificate

Job description

Languages

English

Education

• Secondary (high) school graduation certificate

Experience

• 3 years to less than 5 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Responsibilities

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• 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
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as banquets
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• 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
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food
• Manage kitchen operations

Supervision

• 5-10 people

Credentials

• Food Safety Certificate

Additional information

• Fast-paced environment
• Work under pressure
• Handling heavy loads
• Physically demanding
• Combination of sitting, standing, walking
• Standing for extended periods
• Bending, crouching, kneeling

Personal suitability

• Leadership
• Initiative
• Organized
• Team player

Benefits

Health benefits

• Dental plan
• Health care plan

Financial benefits

• Gratuities
• Life insurance
• Registered Retirement Savings Plan (RRSP)

Other Benefits

• Free parking available
• Learning/training paid by employer
• On-site amenities
• On-site housing options