Sous Chef

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

Job summary

A leading hotel group is seeking a Sous Chef to join their culinary team in Olds, Alberta. This role involves supervising kitchen operations, ensuring the quality of food preparation, and leading a team to deliver exceptional dining experiences. Candidates should have strong supervisory skills, culinary experience, and valid food safety certifications. A fast-paced environment with opportunities for leadership and development awaits you.

Benefits

Leadership development opportunities

Comprehensive health benefits

Qualifications

• Two years of culinary experience and strong supervisory skills.
• 1 to 2 years of leadership experience in the culinary field.
• Valid Foodsafe certification or advanced (Level 2) Food Safety certification preferred.

Responsibilities

• Support a team of culinary professionals in creating inspired dining experiences.
• Oversee day-to-day kitchen operations and ensure quality standards.
• Provide leadership and feedback to the culinary team.

Skills

Supervisory skills

Culinary experience

Proficient with Excel

Food safety knowledge

Education

Diploma Certification in Culinary discipline

Journeyman's papers or international equivalent

Tools

Costing/inventory software

Job description

Overview

We are looking for a Sous Chef to join our team. This role is based at the Pomeroy Inn & Suites in Olds, Alberta.

Responsibilities

• 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.
• Oversees day-to-day kitchen operations, ensuring that food preparation, cooking, and plating are carried out efficiently and in accordance with established recipes and standards.
• Ensure consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards.
• Enforces strict adherence to health and safety regulations, sanitation guidelines, and food handling procedures. Conducts regular inspections to maintain a clean and safe environment.
• 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. manages quality standards for creation to table service.
• Ensures proper labeling of food and rotation to maintain freshness and compliance with 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, including training staff in preparation, cooking and handling of food.
• Provides leadership and support to the culinary team, including training, mentoring, and coaching. Recognizes strengths in peers and shares knowledge to improve team skills and service standards.
• Evaluates the status quo, recommends improvements for performance, and finds creative solutions to operational roadblocks without compromising quality.
• The department is perceived as a centre of excellence, and the Sous Chef shares technical knowledge and best practices with peers across the business.

Experience / Education / Certifications

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

Working Conditions

This position may work long days and/or weekends to meet periodic upturns in business demands. It is a fast-paced environment 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. 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 Pomeroy Lodging is committed to investing in our people, properties, and communities.