Sous Chef- Full Time Salary

Four Points by Sheraton Halifaxp; Halifax; On-site; CAD 50,000 - 55,000; Full time

Job summary

Four Points by Sheraton Halifax is seeking a skilled Sous Chef to lead high-volume kitchen production in a hotel setting, reporting to the Executive Chef.

You will supervise kitchen helpers, develop menus, ensure food safety and quality, and train staff to meet our standards while maintaining cost controls and a vibrant food and beverage service. The ideal candidate has 2–3 years of supervisory experience, a culinary diploma, and a strong eye for detail, teamwork, and guest satisfaction.

Qualifications

• 2–3 years in culinary supervisory capacity in a hotel/restaurant.
• Diploma/Degree in Culinary Arts; Food Safety Certification required.
• Red Seal certification preferred; company may assist.
• Proven ability to supervise high-volume upscale food production.
• Flexible schedule including days, evenings and weekends.

Responsibilities

• Supervise and execute food production activities to meet daily plans.
• Oversee kitchen staff and coordinate helpers in food preparation.
• Manage inventories and ensure cost controls for production.
• Ensure hygiene, health and safety compliance with regulations.
• Develop and implement menus and product presentations.
• Train kitchen staff and conduct quality checks.

Skills

Culinary Supervisory Experience

Food Safety Certification

Kitchen Leadership

Kitchen Operations

Flexibility

Menu Development

Leadership

Communication Skills

Multitasking

Food & Beverage Enthusiasm

Education

Diploma/Degree in Culinary Arts

Red Seal Certification

Job description

Four Points by Sheraton Halifax, Halifax, NS, CA

10 days ago Requisition ID: 2938

Salary Range: $50,000.00 To $55,000.00 Annually

JOB DESCRIPTION

Title:

Sous Chef

Department:

Job Summary

The Sous Chef is responsible for the preparation of high quality meals in accordance with company standards, menu specifications and production schedules. They are also responsible for overseeing kitchen helpers in the preparation of meals, while meeting required safety, hygiene and quality standards. Will be working closely with the Executive Chef and will provide support at the kitchen when the Executive Chef is away. Experienced kitchen leader with proven ability to supervise the production of upscale food at high volume levels.

Major Duties and Responsibilities

• Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
• Coordinates and controls kitchen helpers in food storage (e.g. maintaining tidiness, following the first in – first out principle)
• Oversee day-to-day production and operations in the kitchen which includes the planning and directing of all food preparation.
• Conducts, coordinates and supervises inventories
• Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan
• Participates in the development of food products and menus as needed for menu presentations
• Must be aware of content in catering manuals; conducts updates when necessary
• Executes countermeasures in the production in case of customer complaints
• Supports training of kitchen staff.
• Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and OHSA regulations are adhered to
• Maintains and monitors quality, conducts quality control checks according to health regulations
• Conducts quality checks of goods received
• Monitors and ensures compliance with recipe specifications
• Ensure that the area of responsibility is properly organized, staffed and directed
• Create daily schedule to ensure proper staffing requirements are met
• Guide, motivate and develop the subordinate employees
• Teach and train staff of production and presentation changes to menu items
• Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations
• Discipline and document underperforming staff members
• Act as Executive Chef in the absence of the Executive Chef
• Performs other related duties as assigned or requested
• Ensures kitchen is clean and sanitary and is in compliance with all federal, provincial and local laws, including health and safety, ESA and Human Rights.

Note: Other duties as assigned by supervisor or management

Minimum Qualifications and Skills

• Minimum 2-3 years’ experience in a Culinary Supervisory capacity in a full-service hotel environment or restaurant setting
• Diploma / Degree in Culinary Arts or related field;
• Food Safety Certification is required
• Red Seal would be required; and team can assist with the right candidate
• Experienced kitchen leader with proven ability to supervise the production of upscale food at high volume levels.
• In-depth familiarity with the kitchen’s operation;
• Must have flexible schedule: days, evenings and week-ends;
• Knowledge in the elaboration of menus and food concepts;
• Must have a great sense of attention to details, leadership skills and communication skills;
• Demonstrate a positive attitude and team spirit; Strong interpersonal, communication and leadership skills;
• Proven ability to manage multi-tasked assignments;
• Passionate and energetic about food & beverage, entertainment and entertaining guest

Mental Effort

• Mental and visual concentration during computer work daily, for accuracy in data entry and editing.
• Mental effort required in multi-tasking and handling interruptions that require refocusing.
• Able to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Ability to interact positively, supervisor, management, coworkers, employees, and members of the public to promote a team effort and maintain a positive and professional approach.
• Listening and mental attentiveness in fulfilling manager's requirements and accommodating guests.
• Calculate figures and amounts
• Solve practical problems and deal with a variety of concrete variables in situations.
• Interpret instructions in writing, oral, and schedule form.

Physical Effort

• Regularly required to talk and hear.
• Required to stand, walk, use hands, for long periods of time.
• Sit at a computer for periods of time.
• Able to lift and/or move up to 50 pounds.
• Vision abilities required – close and distance vision.

Working Conditions

• Governed by concurrent and dynamic deadlines, despite conflicting priorities and frequent interruptions.
• Frequently handling of queries and calls from guests, potential guests, and other departments.
• Must be available days, evenings, weekend and holidays as required by scheduling demands.
• May be required to travel.
• While performing the essential functions of this job, employee is usually indoors, in a controlled environment, and experiences a moderate notice level in the work environment.