Overview:
Assists the Sous Chef to manage the kitchen operations and staff daily to ensure a consistent, high quality food product. Areas of responsibility comprise overseeing food preparation area of incumbent’s specific kitchen. As a Junior Sous Chef, directs and works with the food and beverage management team and associates to successfully execute all kitchen operations; strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility.
Responsibilities:
Operations/Property Management
- Ensures compliance with all Food & Beverage policies, standards and procedures.
- Actively involved in training kitchen associates on the fundamentals of good cooking and excellent plate presentations.
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Recognizes superior quality products, presentations and flavor.
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Maintains purchasing, receiving and food storage standards.
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Ensures compliance with food handling and sanitation standards.
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Ensures compliance with all local, provincial and federal regulations.
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Knows Food Specification changes.
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Understands and maintains all standard recipes.
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Calculates accurate theoretical and weighted food costs.
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Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
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Maintains procedures for food & beverage portion and waste controls.
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Follows proper handling and right temperature of all food products.
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Understands and communicates to staff the operating and maintenance procedures of all departmental equipment.
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Ensures uniforms are properly inventoried and maintained.
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Interacts with guests/customers, community, Company representatives, vendors and local education systems.
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Ensures all associates understand and comply with loss prevention policies to prevent accidents and control costs.
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Effectively investigates reports and follows-up on associate accidents.
Guest Satisfaction
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Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
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Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints.
Human Resources
- Develops, implements and maintains a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job.
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Uses all available on the job training tools for associates; implements and manages training initiatives and conducts training when appropriate.
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Communicates performance expectations in accordance with job descriptions for each position.
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Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
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Ensures associates are treated fairly and equitably. Constantly strives to improve associate retention. Brings issues to the attention of Human Resources as necessary.
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Ensures regular on-going communication is happening in all areas of responsibility to create awareness of business objectives and communicates expectations, recognizes performance and produces desired business results.
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Celebrates successes and publicly recognizes the contributions of team members; ensures recognition is taking place across areas of responsibility. Maintains an on-going associate recognition program.
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Ensures self and direct report managers attend appropriate core training classes as stipulated by the Company.
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Assists with implementation of training initiatives for current and new associates.
Financial Management
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Assists the Chef with managing the kitchen operation to budget by reviewing operating statements, budget worksheets and payroll progress reports.
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Assists the Chef with monitoring and managing the payroll and scheduling functions.
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Participates in the budgeting process for areas of responsibility.
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Manages department controllable expenses including food cost, supplies, uniforms and equipment.
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Understands the impact of kitchen operations on the overall hotel financial goals; educates staff on details as appropriate.
Other
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To look out for the safety of yourself, co-workers and to follow all Health and Safety requirements in the workplace.
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Performs other duties as assigned to meet business needs.
Qualifications:
- High School Diploma or equivalent required
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Culinary Education required; Red Seal or equivalent training/experience
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Experience successfully handling a diverse group of associates
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Excellent culinary skills; possesses the ability to perform all functions in the culinary operation
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Extensive knowledge of food handling and sanitation standards
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Experience with purchasing and maintaining kitchen equipment
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Effective decision-making skills
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Strong problem-solving skills
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Ability to acquire and maintain relationships e.g. associates, customers, vendors
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Strong customer and associate relation skills
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Good communication skills (verbal, listening, writing)
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Strong organization skills
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Ability to use standard software applications
- Effective conflict management skills
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Effective change management skills
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Good training/facilitator skills
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Knowledge of purchasing, inventory controls, supplies and equipment
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Knowledge of governmental and safety regulations
The schedule for this position may vary and would require the ability to work shift work, late nights, weekends and holidays.
WE OFFER
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A competitive wage and excellent benefits.
- Shuttle service from West Edmonton location.
- All associates participate in our “Circle of Service” program which rewards and empowers individuals who provide outstanding customer service.
- An opportunity to work within a progressive, exciting team environment.
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An opportunity to work with a skilled Management team.
