Sous Chef Full Time

COMPASS GROUP CANADA; Fredericton; On-site; CAD 52,000 - 68,000; Full time

Job summary

Compass Group Canada is seeking a Sous Chef to lead culinary operations in a fast-paced production environment. You will assist the Culinary Director, supervise the team, and help with menus, inventory, and cost controls to ensure quality and profitability.

You will maintain client satisfaction, uphold health and safety standards including WHMIS, and train staff while coordinating equipment and maintenance recommendations.

Qualifications

• Four years of related culinary supervisory experience in a fast-paced production-oriented environment.
• Strong background in banquet and catering functions with high-volume production.
• Comprehensive knowledge of food trends, production, sanitation, and presentation.
• Basic supervisory skills and ability to motivate and develop staff.
• Hard-working team player with strong prioritization.
• Excellent written and verbal communication skills.
• Proficient in Microsoft Word and Excel.

Responsibilities

• Assist the Culinary Director in the unit, taking over duties in their absence.
• Assist with inventories, pricing, cost controls, requisitioning, and issuing supplies for food production.
• Prepare and supervise the culinary team in a wide variety of foods and share knowledge.
• Be involved in menu planning, operation planning, budgeting, costing, and inventory control.
• Ensure staffing for productivity and high quality; manage food and payroll costs for profitability.
• Maintain good client relationships and ensure client satisfaction with service and menu options.
• Ensure compliance with Compass’ QA and Health & Safety programs, WHMIS regulations, and safety acts.
• Coordinate workplace inspections and WHMIS training, reporting incidents to head office.
• Make recommendations for maintenance and upkeep of kitchen and equipment.

Skills

Culinary supervision

Banquet & catering

Food cost control

Team leadership

Communication skills

MS Office

Flexible hours

Tools

MS Office

Job description

Now, if you were to come on board as one of ourSous Chefs, we’d ask you to do the following for us:

• Assist the Culinary Director in the unit, taking over the Culinary Directors' duties in his/her absence.
• Assist the Culinary Director with inventories, pricing, cost controls, requisitioning, and issuing supplies and equipment for food production.
• Prepare and supervise the culinary team in preparation of a wide variety of foods in addition to sharing food knowledge with the team.
• Be directly involved in menu planning and development, operation planning, expenditures, budgeting, costing and maintaining proper inventory levels.
• Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Ensure good client relationships are maintained and that the client is satisfied with the service and menu options provided.
• Ensure strict compliance with Compass’ Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
• Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace accident or incident to head office.
• Make recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas as appropriate.

Think you have what it takes to be ourSous Chef? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role.

• Four years of related culinary supervisory experience in a fast-paced production-oriented environment.
• Strong background in banquet and catering functions with high-volume production.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
• Basic supervisory skills, capable of motivating, leading and developing associates.
• Hard-working team player with ability to prioritize effectively.
• Excellent communication skills (written and verbal).
• Proficient in Microsoft Office (Word and Excel).
• Able to work flexible hours to accommodate business needs, may require evening and weekend availability.