Sous-Chef

Groupe Nordik Inc.; Winnipeg; Sur place; CAD 45 000 - 65 000; Plein temps

Résumé du poste

Thermea Spa Village Winnipeg is seeking a Sous-Chef to join our Nordic-inspired kitchen team. Reporting to the Chef, you will supervise food preparation across multiple kitchens, manage budgets, and ensure hygiene and safety standards.

You will lead the culinary team, assist with recruitment and training, design new recipes, and stay current with food trends while maintaining Thermea’s standards and culture. Flexible schedule including days, evenings, and weekends.

Qualifications

• Minimum of 5 years of experience in the culinary industry and at least 1 year of experience leading a culinary team.
• Ability to lead and motivate a team and maintain high kitchen standards.
• Autonomy, strong organisational skills and effective communication.

Responsabilités

• Supervise the food preparation or cooking activities of multiple kitchens or restaurants.
• Monitor sanitation and hygiene practices to ensure compliance with standards.
• Plan, prepare, follow-up and control the sector's budgets; enforce policies and procedures.
• Conduct daily inspections of kitchen facilities and ensure safety and health standards.
• Support Chef with recruitment, training, and staff development; design new recipes and stay current with trends.

Connaissances

Leadership

Team management

Organizational skills

Communication

Problem solving

Description du poste

THERMEA SPA VILLAGE WINNIPEG, Winnipeg, MB, CA

Sous-Chef

Bordered by the Crescent Drive Golf Course and only 20 minutes from downtown Winnipeg, Thermea Spa Village opened its doors in 2015. This relaxation and renewal centre focuses on thermotherapy practices and relaxation techniques from Scandinavian countries. It offers a multisensorial experience in an all-embracing natural setting to contribute to the health and wellness of its guests.

Continuously innovating and evolving by creating unique relaxation experiences, it is the only Nordic-style spa in the Canadian Prairies today.

What we stand for

Our mission is to transform people’s lives, one visit at a time by offering our guests a refuge, away from the pressures of modern life where they may rediscover their own well-being and, as a result, live a happier and longer life. We are passionate and dedicated team players here at Thermea. Always enthusiastic, helpful, conscientious, discrete—and most of all, respectful. We deeply care about everyone—guests and fellow artisans alike—in our wellness environment.

What we need

We are currently seeking a Sous-Chef, whose skills will contribute to our organisation’s mission. The incumbent will be reporting to the Chef and must exemplify and positively influence the kitchen culture as set to Thermea standards. They are responsible for kitchen operational functions including assisting Chef in daily duties and managing the culinary teams in accordance to the Nordik culture and standards.

What you’ll do

Management Activities: planning, organization and control

• Supervise the food preparation or cooking activities of multiple kitchens or restaurants;
• Monitor sanitation and hygiene practices to ensure that employees follow standards and regulations;
• Ensure the planning, preparation, follow-up and control of the sector's budgets.
• Establish, implement and enforce departmental and corporate policies and procedures;
• Carry out daily inspections of kitchen facilities and ensure compliance with occupational hygiene, sanitation, health and safety standards;
• Ensure customer satisfaction during and after the consumption of the product or service;
• Actively seek and obtain feedback on food quality and service quality and handling customer problems and complaints;
• Perform any other related task requested required by his duties.

Leadership and collaboration

• Support the Chef to determine priorities, workloads and work schedules to meet operational and financial objectives;
• Assist the Chef with the recruitment, selection, training, development and evaluation of staff;
• Assist with the supervision of staff in order to maintain a work climate conducive to the retention, mobilization and professional growth of personnel;
• Be creative and assist with the design of new recipes, menu plans and plate presentation;
• Innovate and stay current with food and beverage trends;
• Help build and maintain relationships with suppliers and other industry partners.

Profile needed

What is the profile needed in order to be successful in this position

• Minimum of 5 years of experience in the culinary industry and one year of experience leading a culinary team;
• Proven ability to lead and motivate a team;
• Autonomy & strong organisational skills;
• Strong communications skills and great mentorship abilities;
• Agile & strong problem solving abilities;
• Possess a sense of urgency and an ability to deal with stress.

When

You will work on flexible schedule (days, evenings, weekends, holidays).

What

The salary is based on the pay scale and benefits in effect at Thermea Spa Village.