Junior Sous Chef

EverWild; New York (NY); On-site; USD 23,000 - 32,000; Full time

Benefits offered by this job

Gratuity program

Paid lunch breaks

Group health benefits

Staff discounts

Family discounts

Company events

Advancement opportunities

Basecamp culture

Job summary

Basecamp Resorts is seeking a Junior Sous Chef to supervise and coordinate activities of cooks and other kitchen staff. You will follow directions of the Executive Chef and Sous Chef to maintain the highest standards of food quality, taste and production. Shifts: Full-time permanent.

Days, evenings, weekends. Option of working 4x 10hr shifts per week. Wage: $20/hr + gratuities Directly supervise 6-10 employees in the kitchens and manage scheduling, ordering, and daily operations in the absence

Qualifications

• Minimum 2 years previous experience in a similar role.
• Food badge/certification for your district.
• Strong knowledge of Food hygiene and safety regulations.
• Ability to communicate with guests and other staff members.
• Ability to safely use kitchen equipment such as stoves, ovens, combi ovens, mixers and other commercial equipment as required.
• Physically able to be on your feet for long periods of time.
• Strong leadership skills.
• Strong communication skills, both written and verbal.
• Good interpersonal skills
• Good listening skills, with high levels of attention to detail.
• Ability to multitask

Responsibilities

• Directly supervise 6-10 employees in the kitchens.
• Monitor performance of assigned staff and ensure that all procedures are completed to department standards.
• Responsible for planning and daily operations in the absence of the sous chef and Executive Chef including, scheduling, order and other administrative duties as required.
• Execute service duties and develop and execute training initiatives and procedures for all culinary positions in accordance with Basecamp.
• Requisition supplies and ensure timely and accurate ordering.
• Implement daily and weekly cleaning checklists for stewards and cooks.
• Direct and establish daily operational procedures for employees in their daily responsibilities.
• Ensure that all employee assignments are completed.
• Assign and coordinate daily production and prep work for culinary staff to complete.
• Delegate opening and closing procedures and duties.
• Set strict guidelines for dry and perishable food storage within AHS regulations.
• Inspect the cleanliness, sanitation, organization, and working condition of the service areas and workstations including all tools, equipment, and supplies.
• Rectify deficiencies as needed.
• Maintain high levels of quality and consistency in all aspects of food production.
• Conduct safety training on lifting, emergency procedures, proper knife handling, etc.
• Train staff on consistent products, new recipes, specials, taste, presentation and hotel policies.
• Maintain a professional and positive attitude at all times and maintain composure under pressure.
• Assist Executive Chef in updating recipes, plating instructions of all menu items, opening/closing procedures, and station set-ups.
• Cook and carve meats, and prepare dishes, such as sauces, during rush periods and for banquets and other social functions.

Skills

Leadership

Communication

Multitasking

Guest service

Safety compliance

Staff training

Time management

Menu knowledge

Job description

Basecamp is a rapidly growing chain of boutique hotels based in Canmore, Banff, Lake Louise & Kananaskis in Alberta and Revelstoke in British Columbia. We are an energetic team driven by our core values and providing our guests a home away from home.

Everwild Nordic Spa and Hotel aims to raise the bar in wellness hospitality, blending authentic tradition with fresh, evolving experiences. Everwild is redefining mountain hospitality.

Why Work for Us?

• Quarterly gratuity program!
• Paid lunch breaks
• Group health benefits plan (Dental, Vision, Paramedical, and more)
• Generous staff discounts at all our properties
• Family and friends discount at Basecamp properties
• Company paid staff events.
• Room for advancement in our growing company
• Be part of western Canada's fastest-growing hospitality brand
• A hands-on people focused Basecamp culture

Position Overview

We are seeking a Junior Sous Chef that will s upervise and coordinate activities of cooks and other workers engaged in preparing and cooking food. The Junior Sous Chef will follow direction of the Executive Chef and Sous Chef to maintain the highest standards of food quality, taste and production.

Shifts: Full-time permanent. Days, evenings, weekends. Option of working 4x 10hr shifts per week.

Wage: $20/hr + gratuities

Key Responsibilities

• Directly supervise 6-10 employees in the kitchens.
• Monitor performance of assigned staff and ensure that all procedures are completed to department standards.
• Responsible for planning and daily operations in the absence of the sous chef and Executive Chef including, scheduling, order and other administrative duties as required.
• Execute service duties and develop and execute training initiatives and procedures for all culinary positions in accordance with Basecamp.
• Requisition supplies and ensure timely and accurate ordering.
• Implement daily and weekly cleaning checklists for stewards and cooks.
• Direct and establish daily operational procedures for employees in their daily responsibilities.
• Ensure that all employee assignments are completed.
• Assign and coordinate daily production and prep work for culinary staff to complete.
• Delegate opening and closing procedures and duties.
• Set strict guidelines for dry and perishable food storage within AHS regulations.
• Inspect the cleanliness, sanitation, organization, and working condition of the service areas and workstations including all tools, equipment, and supplies.
• Rectify deficiencies as needed.
• Maintain high levels of quality and consistency in all aspects of food production.
• Conduct safety training on lifting, emergency procedures, proper knife handling, etc.
• Train staff on consistent products, new recipes, specials, taste, presentation and hotel policies.
• Maintain a professional and positive attitude at all times and maintain composure under pressure.
• Assist Executive Chef in updating recipes, plating instructions of all menu items, opening/closing procedures, and station set-ups.
• Cook and carve meats, and prepare dishes, such as sauces, during rush periods and for banquets and other social functions.

Skills and Experience

• Minimum of 2 years previous experience in a similar role
• Food badge/certification for your district.
• Strong knowledge of Food hygiene and safety regulations.
• Ability to communicate with guests and other staff members.
• Ability to safely use kitchen equipment such stoves, ovens, combi ovens, mixers and other commercial equipment as required.
• Physically able to be on your feet for long periods of time.
• Strong leadership skills.
• Strong communication skills, both written and verbal
• Good interpersonal skills
• Good listening skills, with high levels of attention to detail.
• Ability to multitask

Requirements

• Reading, writing and oral proficiency in the English language.

Basecamp Resorts is an equal opportunity employer, dedicated to building a workplace that values diversity and ensures equal opportunities for all. We are committed inclusion; we celebrate differences and actively welcome applications from individuals of underrepresented backgrounds and communities. We comply with all applicable laws that prohibit discrimination when making all decisions about employment.