Sous Chef

Autism Services; Regina; On-site; CAD 65,000 - 90,000; Full time

Job summary

Autism Services in Regina seeks a Culinary Operations Manager to lead daily kitchen activities, oversee staff, and ensure targets for labor, costs and revenue are achieved within budget.

The role requires a Red Seal cook certification, WHMIS and Safe Food Handling credentials, plus a minimum of 3 years in a large food service environment. Strong HR management and food safety focus are essential.

Qualifications

• Minimum 3 years of managerial experience in a large food service operation.
• Red Seal certification in the cook trade, WHMIS and Safe Food Handling certifications.
• Experience managing labor within budget, controlling food cost and revenue targets.

Responsibilities

• Coordinate day-to-day culinary operations and oversee staff.
• Ensure labor, food cost and revenue targets are met within budget.
• Manage human resources including hiring, training, performance management, discipline and termination.
• Establish internal controls for opening and closing routines and ensure compliance.
• Maintain health and safety compliance and monitor food production for quality and waste.
• Respond to customer complaints consistent with the corporation's vision, mission and values.
• Conduct coaching and annual performance review meetings.

Skills

Managerial experience

Budgeting

Cost control

Education

Red Seal certification in cook trade

WHMIS certification

Safe Food Handling certification

Job description

Reporting to the Executive Chef, the position is responsible for coordinating all day-to-day culinary operations. This includes ensuring budgeted labor, food cost and revenue targets are met as well as responsibility for managing human resources within a specified budget set out by the executive chef and involves hiring, training, performance management, discipline, termination. The position is responsible for assisting the executive chef in establishing internal controls for opening and closing routines and ensuring compliance is adhered to by all employees within this unit. Maintains hourly, monthly and yearly operational routines such as establishing regular team meetings; ensuring that all staff adhere to Provincial and local health and safety regulations; effectively monitoring food production for consistency, waste and quality; making recommendations to ensure cost effective utilization; conducting quarterly coaching and annual performance management meetings. Responding to customer complaints that are consistent with the corporations vision, mission and values.

Our ideal candidate will have a Red Seal certification in the cook trade, certifications in WHMIS and Safe Food Handling and a minimum of 3 years of managerial experience working in a large food service operation such as a casino, hotel or multiunit chain. An acceptable combination of education and experience may be considered.