Sous-chef

Amsterdam Inn & Suites Grand Falls; Grand Falls Regional Municipality; Vor Ort; CAD 42.000 - 62.000; Vollzeit

Benefits dieser Stelle

Dental plan

Health care plan

Vision care benefits

RRSP

Free parking available

Zusammenfassung

Amsterdam Inn & Suites Grand Falls in New Brunswick is seeking an experienced Sous-chef to manage kitchen operations. You will supervise cooks, plan menus, monitor food quality, and ensure safety standards during high-volume service, and lead a driven kitchen team.

The role requires 1 year to 2 years of kitchen experience, a secondary school graduation certificate, and a Safe Food Handling certificate. You will work 40 hours weekly in a fast-paced hotel restaurant environment while maintaining

Qualifikationen

• Secondary school graduation certificate required.
• 1 year to less than 2 years kitchen experience.
• Safe Food Handling certificate.
• Ability to supervise and train kitchen staff.

Aufgaben

• Estimate amount and costs of supplies and food items.
• Maintain records of food costs, consumption, sales and inventory.
• 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.
• Prepare dishes for customers with food allergies or intolerances.
• Train staff in preparation, cooking and handling of food.
• Leading/instructing individuals.

Kenntnisse

Leadership

Dependability

Excellent oral communication

Flexibility

Initiative

Organized

Reliability

Team player

Ausbildung

Secondary (high) school graduation certificate

Jobbeschreibung

• Work Term: Permanent
• Work Language: English
• Hours: 40 hours per week
• Education: Secondary (high) school graduation certificate
• Experience: 1 year to less than 2 years

Work setting

• Restaurant
• 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
• 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
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

Supervision

• 3-4 people

Certificates, licences, memberships, and courses

• Safe Food Handling certificate

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Standing for extended periods

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

Employment terms options

• Early morning
• Evening

Employment terms options

• Morning
• Night
• Day
• Weekend

Health benefits

• Dental plan
• Health care plan
• Vision care benefits

Financial benefits

• Registered Retirement Savings Plan (RRSP)

Other benefits

• Free parking available