sous-Chef

COMPASS GROUP CANADA; Quebec; On-site; CAD 60,000 - 80,000; Full time

Job summary

COMPASS GROUP CANADA in Quebec is seeking a Sous Chef to oversee culinary operations, assist the Culinary Director, plan menus, manage inventories, and ensure quality and safety.

The role requires at least four years of supervisory experience in a fast-paced production environment, a strong banquet/catering background, and excellent communication; flexibility including evenings and weekends may be required.

Qualifications

• Four years of related culinary supervisory experience in a fast-paced production environment.
• Strong background in banquet and catering functions with high-volume production.
• Comprehensive knowledge of food trends, production, sanitation and presentation.
• Ability to motivate, lead and develop associates.
• Excellent written and verbal communication skills.

Responsibilities

• Assist the Culinary Director in the unit and cover duties in their absence.
• Assist with inventories, pricing, cost controls and requisitioning of supplies.
• Prepare and supervise the culinary team in food preparation and knowledge sharing.
• Contribute to menu planning, budgeting, costing and inventory levels.
• Ensure staffing, quality, and profitability with proper food and payroll costs.
• Maintain client relationships and service满意 with menu options.
• Ensure compliance with Quality Assurance, Health and Safety, WHMIS.
• Coordinate inspections, WHMIS training and report incidents to head office.

Skills

Culinary supervision

Banquet & catering

Food cost controls

Staff leadership

Communication skills

MS Office proficiency

Tools

Microsoft Office

Job description

Now, if you were to come on board as one of ourSous Chefs, we’d ask you to do the following for us:

• Assist the Culinary Director in the unit, taking over the Culinary Directors' duties in his/her absence.
• Assist the Culinary Director with inventories, pricing, cost controls, requisitioning, and issuing supplies and equipment for food production.
• Prepare and supervise the culinary team in preparation of a wide variety of foods in addition to sharing food knowledge with the team.
• Be directly involved in menu planning and development, operation planning, expenditures, budgeting, costing and maintaining proper inventory levels.
• Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Ensure good client relationships are maintained and that the client is satisfied with the service and menu options provided.
• Ensure strict compliance with Compass’ Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
• Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace accident or incident to head office.
• Make recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas as appropriate.

Think you have what it takes to be ourSous Chef? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role.

• Four years of related culinary supervisory experience in a fast-paced production-oriented environment.
• Strong background in banquet and catering functions with high-volume production.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
• Basic supervisory skills, capable of motivating, leading and developing associates.
• Hard-working team player with ability to prioritize effectively.
• Excellent communication skills (written and verbal).
• Proficient in Microsoft Office (Word and Excel).
• Able to work flexible hours to accommodate business needs, may require evening and weekend availability.