Sous Chef

Sarnia Golf & Curling Club Ltd; Sarnia; On-site; CAD 52,000 - 72,000; Full time

Benefits offered by this job

Staff meals discounts

Gratuities

Benefits

Uniforms

Staff golf and pickleball privileges

Paid development and training

Free on-site parking

Job summary

Sarnia Golf and Curling Club is seeking a Sous Chef to support the Executive Chef in managing kitchen operations from prep to service, including pantry, fry, and other key areas. This role involves inventory management, health and safety compliance, and staff training to maintain high culinary standards.

The candidate will assist with menu development, ensure quality, and oversee daily kitchen activities, while working flexible hours to meet event demands.

Qualifications

• High school Diploma or GED Equivalent.
• Certification/ Diploma in Culinary Arts or similar credentials is advantageous.
• Proven experience as a cook.
• Strong teamwork skills and attention to detail.
• Superior time management and multitasking abilities, with the capacity to prioritize tasks independently.
• Strong problem identification and resolution skills.
• Strong work ethic and positive attitude in team settings.
• Excellent customer service, organizational, communication, and time management skills.
• Ability to manage and train a diverse team.
• Food Handler Certificate and Smart Serve certification.
• Flexibility to work irregular hours, including evenings, weekends, and Holidays

Responsibilities

• Assist in preparing and cooking complete meals or specialty dishes, such as pastries, sauces, soups, salads, and various meat and vegetable dishes.
• Ensure that food products, presentation, and plating are of the highest quality, maintaining consistent taste, design, and timely service.
• Produce high-quality plates and decorative food displays for special events such as banquets.
• Represent the Executive Chef in their absence, making sound decisions, solving problems effectively, and maintaining high culinary standards throughout operations.
• Any other duty as assigned by the Executive Chef
• Assist in menu development and the creation of new recipes, supporting the strategic selection of key ingredients.
• Order kitchen supplies, monitor inventory, and ensure staff have the necessary tools and resources for efficient service.
• Requisition food and other kitchen supplies as needed to maintain stock levels and support menu requirements.
• Oversee all kitchen operations to promote efficiency, cost-effectiveness, and profitability of food production.
• Monitor food storage, stock rotation, and compliance with food safety and sanitation standards to guarantee quality and freshness.
• Regularly inspect preparation and cooking equipment, ensuring it is clean, sanitary, and in optimal working order.
• Supervise and coordinate the activities of cooks and other kitchen staff.
• Schedule staff shifts, manage payroll duties, and ensure all staffing needs are met efficiently.
• Train kitchen staff in preparation, cooking, garnishing, and food presentation techniques, including the demonstration of new techniques and equipment.
• Regularly assess staff performance, providing feedback to build a well-prepared and efficient team.
• Ensure staff adhere to health and safety standards and maintain compliance.

Skills

Teamwork

Time management

Communication

Multitasking

Attention to detail

Customer service

Education

High school diploma or GED

Culinary arts certification/diploma

Food Handler Certificate

Smart Serve certification

Job description

Purpose Statement

Our purpose is to unite and enrich lives through sport, recreation, and wellness. Our vision is to be the area's premier athletic and social club, known for our strong community, comprehensive amenities, exceptional facilities, and outstanding service.

As an employee at Sarnia Golf and Curling Club, you will be a key contributor to this purpose and vision, guided by our core values of Community, Respect, Integrity, Excellence, and Innovation.

Scope of the Position

The Sous Chef is responsible for supporting the Executive Chef in managing and executing kitchen operations from preparation through to service. This includes daily preparation across various kitchen stations, including the pantry, fry, and other key areas. The sous chef is responsible for overseeing food preparation, coordinating, scheduling, and training kitchen staff to ensure consistency and quality in all dishes. The Sous Chef will contribute to a memorable dining experience by maintaining high culinary standards, assisting with menu development, and ensuring efficient kitchen operations throughout service. Additionally, the Sous Chef is responsible for inventory management, maintaining kitchen cleanliness, and ensuring adherence to health and safety regulations.

Duties and Responsibilities

Food Preparation & Quality Control

• Assist in preparing and cooking complete meals or specialty dishes, such as pastries, sauces, soups, salads, and various meat and vegetable dishes.
• Ensure that food products, presentation, and plating are of the highest quality, maintaining consistent taste, design, and timely service.
• Produce high-quality plates and decorative food displays for special events such as banquets.
• Represent the Executive Chef in their absence, making sound decisions, solving problems effectively, and maintaining high culinary standards throughout operations.
• Any other duty as assigned by the Executive Chef

Culinary Operations

• Assist in menu development and the creation of new recipes, supporting the strategic selection of key ingredients.
• Order kitchen supplies, monitor inventory, and ensure staff have the necessary tools and resources for efficient service.
• Requisition food and other kitchen supplies as needed to maintain stock levels and support menu requirements.
• Oversee all kitchen operations to promote efficiency, cost-effectiveness, and profitability of food production.
• Monitor food storage, stock rotation, and compliance with food safety and sanitation standards to guarantee quality and freshness.
• Regularly inspect preparation and cooking equipment, ensuring it is clean, sanitary, and in optimal working order.

Staff Management

• Supervise and coordinate the activities of cooks and other kitchen staff.
• Schedule staff shifts, manage payroll duties, and ensure all staffing needs are met efficiently.
• Train kitchen staff in preparation, cooking, garnishing, and food presentation techniques, including the demonstration of new techniques and equipment.
• Regularly assess staff performance, providing feedback to build a well-prepared and efficient team.
• Ensure staff adhere to health and safety standards and maintain compliance.

Qualifications and Educational Requirements

• High school Diploma or GED Equivalent
• Certification/ Diploma in Culinary Arts or similar credentials is advantageous.
• Proven experience as a cook
• Strong teamwork skills and attention to detail.
• Superior time management and multitasking abilities, with the capacity to prioritize tasks independently.
• Strong problem identification and resolution skills.
• Strong work ethic and positive attitude in team settings.
• Excellent customer service, organizational, communication, and time management skills.
• Ability to manage and train a diverse team.
• Food Handler Certificate and Smart Serve certification.
• Flexibility to work irregular hours, including evenings, weekends, and Holidays

Working Conditions

The role of a sous chef is physically demanding, requiring 100% of the time to be spent standing in a fast-paced kitchen environment. Employees may experience occasional exposure to cold, heat, and water while performing their duties. The position necessitates the ability to transport up to 50 pounds on occasion and regularly lift up to 35 pounds. There will be constant exposure to high temperatures due to cooking equipment and processes. Manual dexterity is essential for using knives and kitchen appliances safely and effectively. Additionally, the role may require extended hours as needed to meet the demands of the business.

Direct Reports

Prep Cooks, Line Cooks, Dishwasher

We Provide:

• Supportive and positive team environment
• Discounts on Staff Meals
• Gratuities
• Benefits
• Uniforms
• Staff golfing and pickleball privileges
• Paid Development and training opportunities
• Free on-site parking

If you think you have what it takes and want to learn more about us and our history, you may visit our website at https://www.sgcc.on.ca/

SGCC is an equal-opportunity employer. We are committed to providing an inclusive and barrier-free work environment. If you require accommodation at any point during the recruitment and selection process, please let us know.

All submissions are welcome; however, only those candidates under consideration will be contacted.