Sous Chef

Pomeroy Lodging; Grande Prairie; On-site; CAD 45,000 - 65,000; Full time

Benefits offered by this job

Health benefits

On-the-job training

Career growth

Personal days

Stay Travel Program

Job summary

Pomeroy Lodging is seeking an experienced Sous Chef to join a fast-paced kitchen team. The role focuses on delivering top-tier dining experiences by executing a culinary program aligned with the brand and maintaining high guest-service standards.

You will lead the culinary team, supervise food preparation, training, and quality control, while adhering to health and safety SOPs and achieving financial goals within a hotel setting.

Qualifications

• Minimum two years in culinary role with supervision experience.
• Leadership in kitchen environments to coach and develop staff.
• Foodsafe certification preferred.
• Journeyman papers or international equivalent required for the role.
• Culinary diploma is considered an asset.

Responsibilities

• Ensure consistency in food prep for all menus per recipes and standards.
• Maintain cleanliness and safety of all work areas, utensils, and equipment.

Skills

Culinary experience

Supervisory skills

Leadership experience

Foodsafe certification

Education

Journeyman's papers or international equivalent

Culinary diploma (asset)

Job description

We arelooking for an experiencedSous Chef to join our fast-paced kitchen team. We offer top-of-market wages and excellent perks.

As the Sous Chef, you are authorized to support a team of culinary professionals in creating inspired and memorable dining experiences for our guests. You will achieve this by executing a culinary program that matches the brand experience, ensuring quality is delivered every time and making business decisions that are focused on upholding the highest standards in guest service while delivering against key financial goals and performance metrics.

Pomeroy Perks:

• Competitive wages and Health and Wellness benefit plan
• Paid on the job training with additional learning opportunities
• Growth and development opportunities, both personal and professional
• Personal days: 4 per year after 6 months of continued full-time employment
• Pomeroy Stay Travel Program

The job duties are as follows:

• Ensure consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment with strict adherence to Health and Safety SOP's. Is conscious and actively involved in maintaining a safe work environment for all team members.
• Follow kitchen policies, procedures and service standards and gives direction to the culinary team.
• Maintains full knowledge of all menu items, daily features and promotions. Is able to manage quality standards for creation to table service.
• Ensures the proper labelling of food and its rotation to ensure that the product remains fresh and compliant with our set standards. Checks and maintains equipment to maintain proper temperatures for fridges, coolers, fryers, and freezers.
• Supervises the activities of the culinary team and provides coaching and feedback as needed. This includes training staff in preparation, cooking and handling of food.
• Has the technical job skills required to maintain organizational and professional standards in their area of work. Their work and the work of their shift/people is of sufficient quality to consistently make a great first impression.
• Assists leader in training team members in all of the technical skills required to be successful in their roles. Understands that every employee on their shift is a reflection of their training and coaching skills. Assists in meeting multiple demands and competing priorities by using the tools and resources.
• Is able to recognize strengths in their peers and share their technical knowledge in the pursuit of improving their people's work skills; freely shares their work experience in team meetings to improve workplace processes and service standards.
• Does not accept mediocrity in the delivery of service on their shift. Able to evaluate the status quo and is able to recommend improvements for the performance department. Does not let operational roadblocks hamper their ability to deliver quality; finds creative solutions.
• Their department is perceived as a centre of excellence and they are called upon to share their technical knowledge and best practices with their peers throughout the business.

Successful candidates must have the following credentials:

• Two years of culinary experience and strong supervisory skills capable of motivating, leading and developing associates
• Previous leadership experience in the culinary field required
• Previous tenure as Sous Chef in hotel property is considered an asset
• Journeyman's papers or international equivalent required
• Valid Foodsafe certification or advanced (Level 2) Food Safety certification is preferred
• Diploma Certification in a Culinary discipline an asset

Working Conditions:

This position may work long days and/or weekends to meet periodic upturn in business demands. This position is set in a fast-paced environment on your feet with high levels of interaction with employees, managing multiple and competing priorities.

Team You Will Lead:

Daily Culinary Team Supervision

About Pomeroy Lodging

Pomeroy Lodging is Western Canada’s leader in hospitality and lodging. Driven to meet every need, we own and operate a comprehensive range of hotels and resorts throughout the West. Our investment goes well beyond the walls of our hotels and the land we build on. Pomeroy Lodging is committed to investing heavily in our people, properties, and communities.

Pomeroy Lodging LP is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Pomeroy Lodging LP does not discriminate on the basis of disability, veteran status, age, gender, race, religion, sexual identification, or any other legally protected characteristics.