Join Our Team

AquaTerra

 

Sous Chef

POSITION TITLE: Sous Chef

REPORTS TO: Executive Chef

POSITION OVERVIEW:

Your primary responsibility is to assist the Executive Chef in administering the kitchen operations and to appropriately manage and supervise people and resources.  Maintain and enrich the quality of food and menus as put forth by the Executive Chef.  You are to be an overall leader with regard to work ethic, creativity, organization, and product quality of the kitchen.

KEY AREAS OF RESPONSIBILITY:

  • Verify all soups, stocks, sauces, meats, and other ingredients for all functions

  • Meets with Sales & Catering Manager to coordinate the details for banquet functions

  • Meet with kitchen staff to ensure that all staff are well prepared for their shift.

  • Follow proper purchasing procedures and maintain positive relationships with suppliers

  • Monitor the scheduling of staff as per business levels, monitor labour costs and be mindful of food costs.

  • Assists in the creation of restaurant menus

  • Respond to guest concerns, complaints, and compliments

  • Establish higher standards and manage the process of continual improvements in the quality of food, kitchen, and sanitation. 

  • Responsible for the cleanliness and organization of the kitchen, fridges, and storage areas

  • Provides leadership, direction, innovation, motivation, creativity, and versatility to the Kitchen operations.  Strive for maximum efficiency in operations and staff productivity.

  • Follow all Hotel policies, emergency procedures, and HR policies.

  • Direct, supervise, coach, guide, and encourage Kitchen employees.  Implement progressive discipline procedures, when necessary, in consultation with Human Resources.

  • Provides regular and ongoing feedback to the kitchen staff

  • Assist line cooks whenever needed

  • Perform any other duties as requested by the Executive Chef

The above areas of responsibility are not all-inclusive and may be amended from time to time.

QUALIFICATIONS:

  • A minimum of 5 years cooking experience in a fine dining restaurant

  • Banquet experience is an asset

  • Minimum 3 years experience at a management level required

  • Must be proficient in all aspects of kitchen, and possess high cooking skills

  • Exposure in a banquet operation preferred

  • Must be knowledgeable in food cost and labour cost control

  • Good interpersonal and communication skills

  • Strong leadership skills

  • Able to read, write and speak English fluently

  • Must possess the ability to communicate effectively within a diverse team environment

  • Ability to work effectively and collaboratively in a multi-culture environment with co-workers, managers, and guests

  • Must be able to workdays, nights, weekends, and special holidays

  • Ability to cope with pressure

CORE COMPETENCIES:

  • Communication: Provides and encourages the expression of diverse ideas and opinions, actively listens to others, works to resolve differences, and maintains work relationships.

  • Teamwork: Actively participates in the work of the team by taking on different roles and responsibilities; encouraging efforts and contributions of others. Ensures that the tasks are completed through fair and reasonable sharing of responsibilities and opportunities for participation.

  • Adaptability: Having flexibility in handling change, being able to juggle multiple demands, and adapting to new situations with new ideas and innovative approaches

  • Customer Service Focused: Establishes and maintains relationships with guests by listening and gaining their trust and is dedicated to exceeding customers’ expectations and requirements.

  • Self-Management: Ability to regulate and control their emotions, thoughts, and behaviours, and having the ability to set goals independently and the initiative to achieve them.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

  • Must be able to stand for long periods of time, stoop, bend, kneel

  • Frequently require reaching, push, pull and quickly changing direction

  • Must be able to lift up to 50 lbs with the assistance of a co-worker

WORKING CONDITIONS: 

Work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential function of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

  • High levels of stress may be associated during peak periods

  • Must be able to work in hot and cold temperatures

  • Noise level is usually moderate

  • Exposure to extremely hot working surfaces

  • Required to handle knives

  • Care must be taken to avoid slips, falls, burns and cuts

TO APPLY:

Please send your resume to Alison Raposo at araposo@diamondhotels.ca