Sous Chef| Budweiser Gardens

Oak View Group; London; On-site; CAD 90,000 - 120,000; Full time

Job summary

A leading venue management company in Ontario is seeking a Sous Chef to supervise and manage kitchen operations. Responsibilities include training staff, ensuring compliance with food safety standards, and overseeing food preparation. The ideal candidate has at least 3 years of supervisory experience in a banquet or hotel setting and possesses strong interpersonal and problem-solving skills. This position offers a yearly wage of $90,000 to $120,000 plus benefits.

Benefits

Health insurance

Dental insurance

Vision insurance

Paid time off

Qualifications

• At least 3 years of experience in a similar upscale setting.
• State-issued Health Certificate and immunizations required.
• Serve Safe certification.

Responsibilities

• Supervise line set-up, prep, and breakdown activities.
• Oversee buffet and beverage set-up and breakdown.
• Assist with kitchen record keeping, inventory, and ordering.

Skills

Food preparation methods

Interpersonal skills

Training and coaching

Problem-solving

Attention to detail

Communication skills

Education

High school diploma or equivalent GED

Tools

MS Word

Excel

Outlook

Job description

Oak View Group

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

Position Summary

The Sous Chef will actively supervise, coach, counsel, direct, train, and mentor employees to meet company quality standards. The role involves managing all aspects of employee relations to ensure a positive, compliant, and cooperative work environment.

This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule, including evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction, and strong management and decision-making skills are required.

This role offers a yearly wage of $90,000 to $120,000 plus bonus.

Benefits for full-time roles include health, dental, and vision insurance, and paid time off (vacation, sick days, holidays).

This position will remain open until Oct 24, 2024.

Responsibilities

1. Supervise all line set-up, prep, and breakdown activities, delegating tasks to line personnel.
2. Oversee buffet, beverage, break, and carving table set-up and breakdown, including equipment such as chafing dishes, sternos, china, and utensils.
3. Assist the Executive Chef with kitchen record keeping, inventory, and ordering. Organize employee work schedules to ensure proper coverage.
4. Measure, mix, and cook ingredients according to recipes.
5. Use various kitchen tools and equipment to prepare and serve food.
6. Maintain cleanliness in the kitchen and all food production areas, ensuring no debris or hazards remain.
7. Provide ongoing training, mentoring, and support to kitchen staff, fostering a positive work environment.
8. Assist in maintaining quality, consistency, and adherence to food standards and recipes.
9. Monitor food production, presentation, temperature, and sanitation standards.
10. Oversee event-related materials and surroundings.
11. Guide, motivate, and direct kitchen employees.
12. Ensure compliance with food safety standards.
13. Communicate effectively with supervisors, peers, and subordinates.
14. Make decisions, solve problems, organize, plan, and prioritize work.
15. Document personnel discipline issues and collaborate with Human Resources as needed.
16. Perform other duties as assigned by the Executive Chef.

Qualifications

• High school diploma or equivalent GED.
• At least 3 years of experience in a similar upscale banquet, hotel, or convention center setting, with supervisory experience.
• State-issued Health Certificate and immunizations are required.
• Proven technical knowledge of food preparation methods.
• Strong interpersonal skills to interact positively with diverse personalities including co-workers, guests, and vendors.
• Effective training, evaluation, motivation, coaching, and counseling skills.
• Ability to delegate responsibilities and develop results-oriented staff.
• Problem-solving skills and the ability to think creatively and efficiently.
• Attention to detail, multi-tasking, and prioritization in a dynamic environment.
• Self-directed with the ability to work both independently and as part of a team.
• Flexible schedule, willing to work nights, weekends, and long hours.
• Physical ability to stand for extended periods, lift, push, pull, and carry heavy objects.
• Good sense of taste and smell.
• Serve Safe certification.
• Proficiency in MS Word, Excel, Outlook.
• Ability to supervise, coach, and train staff while providing excellent customer service.
• Knowledge of health and safety standards for patrons and staff.
• Strong communication skills, both written and verbal.
• Ability to read and understand written information, identify problems, and review data.
• Awareness of changing events in cooking processes, physical stamina, concentration, and multi-tasking ability.
• Mathematical skills including arithmetic, algebra, geometry, and statistics knowledge.
• Knowledge of US Foods Menu Profit Pro is a plus.