Sous Chef, Full Time

Chartwells Higher Education; Toronto; On-site; CAD 52,000 - 78,000; Full time

Job summary

Chartwells Higher Education in London, Ontario, is seeking a station supervisor to coordinate service needs, communicate shortages to the Executive Chef, and ensure strict HSQA and sanitation standards during meal service.

You will maintain logs, assist with forecasting, enforce uniforms and safety policies, and respond promptly to guest feedback while collaborating with the GM and culinary team.

Qualifications

• Ensures station SOPs are followed for each meal service.
• Maintains production and consumption logs, waste logs, temperature logs and receiving logs.
• Communicates shortages and substitutions to the service team, GM and Executive Chef.
• Assists with sanitation, safety, production and merchandising requirements.
• Ensures compliance with all food safety training and audits.
• Forecasts and supports compliance using Origami, MenuWorks, PeopleHub, CIMS, Orbit and WORrior.

Responsibilities

• Coordinate equipment repairs and additional labour within budget; obtain approvals for repairs.
• Submit required monthly safety audits and compliance inspections when requested.
• Answer guest questions and address feedback during meal service; resolve issues with GM/FSD.
• Ensure all orders are received in good condition and properly stored after signing invoices.
• Collaborate with supervisors on menu refreshes and provide feedback.

Skills

Food safety

Communication

Team coordination

Record keeping

Guest service

Sanitation

Safety compliance

Forecasting

Tools

Origami

MenuWorks

PeopleHub

CIMS

Orbit

WORrior

Job description

17121 - King's University College
266 Epworth Ave
London, ON N6A, CAN

Description

• Coordinates service requirements based on station needs and communicates shortages and needs to the Executive Chef.
• Ensures that any substitutions or shorts are communicated to the service team, GM and Executive Chef.
• Ensures station SOPs are followed for each meal service, overseeing execution to ensure HSQA practices are followed.
• Assists the Executive Chef or Chef de Cuisine to ensure compliance with all sanitation, SmartServe, safety, production and merchandising requirements are completed.
• Maintains adequate records and logs, including but not limited to: production and consumption logs, waste logs, temperature logs and receiving logs.
• Communicates station expectations with CDP and cooks as required.
• Ensures the submission of required monthly safety audits and compliance inspections, at the request of the Executive Chef.
• Assists the Executive Chef with forecasting and compliance, including Origami, MenuWorks, PeopleHub, CIMS, Orbit and WORrior.
• Ensures food produced meets strict quality standards.
• Answers any guest questions and responds to guest feedback during meal service. Follows up on guest complaints and works with GM/FSD to resolve matters effectively and promptly. Remains available and present during meal periods to address concerns immediately.
• Accepts orders and verifies all goods have been received in adequate condition, before signing the invoice, and ensures orders are put away promptly after being received in the absence of the receiver.
• Ensures that the all client & company policies are followed at all times.
• Collaborates with the Production Supervisor, Catering Supervisor and Executive Chef on all menu refreshes, and provides feedback.
• Coordinates any required equipment repairs and additional labour within given budget; ensures approval is obtained for all repairs prior to placing service call.
• Adheres and enforce all food safety policies; tracks and records compliance of food safety training for all associates.
• Follow waste reduction techniques, including checking clear waste bins for excess or unusual waste after each meal.
• Ensures the cleaning and organizing of the station, including fridges, freezers, serving carts, walk-in fridge, prep table(s) and storage room(s) is completed daily.
• Verify all team members are wearing proper uniform at all times, including name tag and non-slip shoes.
• Complete operational reports and provide to the Executive Chef daily