Truffles Catering
Sous Chef
Truffles Catering is Victoria’s leading professional caterer for corporate events, weddings, office functions, social occasions and celebrations. We are the proud catering partner to some of Victoria’s best venues including Royal Roads University and Hatley Castle, the Royal BC Museum, and the Parkside Hotel & Spa.
Truffles has maintained a commitment to innovation in environmental stewardship since the inception of the sustainability program in 2008. This program encompasses management principles for purchasing, transportation, waste, energy and water, community involvement and climate change. Truffles Catering is a BC Green Business Green Leader and is a BC Ocean Friendly Business / Surfrider Approved.
Job Summary: The Sous Chef reports to the Executive Chef and supports him/her and the Executive Sous Chef in the smooth running of kitchen operations and food production, while upholding exceptional food quality at all times, through meticulous attention to detail. The Sous Chef is hands on with the food preparation and leadership of their team, assisting the Executive Chef with training, on-going coaching and development of the kitchen team. The Sous Chef is responsible for maintaining the day to day functions of the kitchen, creating memorable guest experiences, improving productivity and kitchen profitability while complying with all government regulations of health and safety.
Overview of Responsibilities:
· Supports communication and execution of the food program and quality vision to all team members and leads by example. Reinforces the values daily and inspires the team to consistently achieve the highest standards of product and services at all times.
· Actively monitors and manages day to day kitchen operations including culinary quality management, sanitation, cleanliness and safety.
· Builds and maintains professional and positive relationships utilizing strong communication skills with all leadership and team members, front of the house and kitchen alike. Works with management team to further develop the business brand, reputation and growth.
· Assists Executive Chef in managing day-to-day financial operations controlling food cost and kitchen labour costs, maximizing productivity and limiting waste and theft. Implements corrective action to ensure that budgeted results are met or exceeded.
· Specific areas of responsibility will be assigned by the Executive Chef on an as needed basis and may include: cleaning schedules and routines; repairs and maintenance; stewarding and dishwashers; ordering; inventory management in coordination with the Executive Chef.
· Conducts research on culinary trends and assists Executive Chef with the development of creative menu offerings ensuring market leadership and guest satisfaction, inspiring the team with a passion for food.
· Ensures that standard recipes and plating manuals with photos and techniques for food preparation and presentation are in place, and being followed by all kitchen team members to maximize efficiencies, drive productivity and deliver improved profitability.
· Follows proper ordering, inventory and receiving procedures to maintain adequate inventory levels, manage costs and minimize losses while achieving planned cost of goods.
· Maintains positive supplier partner relationships and represents the business with the highest level of integrity within the community.
· Updates job knowledge by remaining aware of new operational and leadership processes, government regulations; participating in educational opportunities; reading professional publications and maintaining strong community and business relations.
· Such other duties as are customarily performed by one holding the position of a Sous Chef in businesses that are similar to Truffles Catering
Required Skills and Qualifications:
· 3 years’ experience in a culinary leadership role in event catering or banquets
· Strong creativity and culinary skills with the ability to follow recipes
· Strong communication skills with the ability to remain calm under pressure
· Strong leadership qualities with a proven record of coaching and mentoring
· Knowledge of cost of goods with the ability to manage food and labour costs
· Strong organization skills and capacity to multi-task (ability to handle multiple functions at one time with large numbers)
· Food Safe (required)
· BC driver’s licence (required)
· Efficiency with Microsoft Word, Excel and Outlook
· Red Seal certification (preferred)
Hours of Work: The position requires open availability as required to successfully prepare and execute events. Weekends and evenings will be required. Through communication with Executive Chef, a consistent schedule will be created that can work for both parties and adhered to as well as possible around the needs of the business.
Job Types: Full-time, Permanent
Pay: $26.00-$28.00 per hour
Expected hours: 35 – 40 per week
Experience:
- Leadership: 3 years (preferred)
Licence/Certification:
- Driving Licence (required)
- FoodSafe (required)
Work Location: In person
