Sous-Chef

Totem Resorts; Sioux Narrows; On-site; CAD 60,000 - 80,000; Full time

Job summary

An established industry player is seeking a dedicated Sous-Chef to join their vibrant kitchen team. This role involves not only preparing and cooking exquisite meals but also supervising kitchen staff and managing food costs. You'll have the opportunity to demonstrate your culinary skills, create innovative recipes, and ensure that every dish meets high-quality standards. If you thrive in a fast-paced environment and have a passion for international cuisine, this is the perfect opportunity for you to make a significant impact in a renowned resort setting. Join a team that values creativity, teamwork, and excellence in dining experiences.

Qualifications

• 1-2 years of experience in a kitchen environment.
• Ability to supervise and train kitchen staff effectively.

Responsibilities

• Supervise kitchen staff and oversee food preparation activities.
• Maintain records of food costs and manage inventory.
• Create new recipes and ensure food quality standards.

Skills

Dependability

Excellent oral communication

Flexibility

Team player

Education

Secondary (high) school graduation certificate

Job description

Sous-Chef NOC 62200

Responsibilities:

1. Maintain records of food costs, consumption, sales and inventory.
2. Analyze operating costs and other data.
3. Demonstrate new cooking techniques and equipment to cooking staff.
4. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
5. Create new recipes.
6. Instruct cooks in preparation, cooking, garnishing and presentation of food.
7. Prepare and cook complete meals and specialty foods for events such as banquets.
8. Supervise cooks and other kitchen staff.
9. Prepare and cook food on a regular basis, or for special guests or functions.
10. Requisition food and kitchen supplies.
11. Arrange for equipment purchases and repairs.
12. Consult with clients regarding weddings, banquets and specialty functions.
13. Plan and direct food preparation and cooking activities of several restaurants.
14. Plan menus and ensure food meets quality standards.
15. Prepare dishes for customers with food allergies or intolerances.
16. Recruit and hire staff.
17. Train staff in preparation, cooking and handling of food.

Education: Secondary (high) school graduation certificate

Experience: 1 year to less than 2 years

Salary: $21.21 per hour

Employment conditions: Day, Early Morning, Evening, Flexible Hours, Morning, Night, On Call, Overtime, Shift, To be determined, Weekend

Work setting: Hotel, motel, resort

Ranks of chefs: Sous-chef

Cuisine specialties: International

Work conditions: Fast-paced environment, Work under pressure, Tight deadlines, Handling heavy loads, Physically demanding, Attention to detail.

Personal suitability: Dependability, Efficient interpersonal skills, Excellent oral communication, Flexibility, Initiative, Organized, Reliability, Team player

Terms of employment: Seasonal, Full time

Hours: 30-40 hours per week

Languages: English

How to apply:

Direct Apply-Job Bank

By Mail:

120 Totem Rd
Sioux Narrows, ON
P0X 1N0

By Email:

[e-mail]

Contact: Stephanie Brown
Totem Resorts
Sioux Narrows, ON

Source: Hospitality Online