Purchasing control workers Jobs

Sous Chef - Pigeonhole 17th
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- Hospitality
- Sales
- English
- Paid time off
Food and Nutritional Wellness Worker (Full-Time)
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- Weekends as needed
- CPR Certification
- Writing skills
- First Aid Certification
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CASUAL Early Childhood Educator Level I
Saskatoon Open Door —Saskatoon, SK
- From $16.83 an hour
- Childcare
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BOH F&B - Fallsview Breakfast - Sous Chef
Canadian Niagara Hotels Group —Niagara Falls, ON
- $60,000–$68,000 a year
- Weekends as needed
- Microsoft Excel
- Cooking
- English
- Dental care
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Magna International —Concord, ON
- $35–$42 an hour
- Overtime
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Certified Cook I
Verve Senior Living —North York, ON
- $20.65 an hour
- Part-time
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1d
Analyst, Customs
Magna International —Newmarket, ON
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- Full-time
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Buyer, Sr.
Magna International —Vaughan, ON
- $85,000–$100,000 a year
- Full-time
- Inventory control
- ERP systems
- English
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Canada Goose Inc. —Winnipeg, MB
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BOH F&B - Fallsview Breakfast - Sous Chef
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Sous Chef - Pigeonhole 17th

Concorde Entertainment Group
Calgary, AB

Apply Now

Job details

Permanent

Benefits

Paid time off

Skills

Hospitality
Sales
FoodSafe
English
Microsoft Office
Guest services
Leadership
Communication skills

Full job description

ABOUT THE POSITION

The Sous Chef contributes to all back of house operations and is responsible for assisting in several functions including, but not limited to: food preparation, inventory control, and employee training. Must have a constant presence in the restaurant and ensure the company image is always positively supported through remarkable client experiences with consistently high levels of service.

WHO WE ARE

Recognized as Canada’s Best New Restaurant of 2015 by Air Canada’s enRoute magazine, Pigeonhole Beltline was first dreamed up in the back of a London taxi. It was conceptualized as a place for spontaneity; a place you’d discover on your way to dinner and never leave. A place that could evolve and adapt with time that wasn’t beholden to a specific culinary focus and includes a small but deliberate wine, beer and cocktail list. Focused on warm and intentional hospitality and ever-changing dishes, the menu will give customers a culinary experience like no other in Calgary.

WHAT YOU'LL GET

Competitive Annual Salary
Gratuities
Paid leave for sick and bereavement
Comprehensive company subsidized Health Benefits package after 90 days
2 weeks’ vacation
Cell Phone Allowance
Duty meals
25% Company-wide food & beverage discount & access to frequent local business discounts/specials

WHAT YOU'LL DO

Oversee all aspects of food production, including involvement in menu planning and costing.
Administration of kitchen in assistance to the Head Chef, including purchasing and work schedules.
Ensure consistent food preparation, production, and the highest calibre of food presentation, taking advantage of all opportunities to improve upon both.
Maintain and ensure all departmental and the restaurant’s policies and procedures are adhered to; ensuring department operates in compliance of all relevant laws.
Supervise all kitchen staff; allocating tasks so that they will be done efficiently and ensuring all workers are aware of their responsibilities.
Ensure proper foreseeability within all stations to confirm product is managed properly in order to execute prep procedures and service in a cost and time effective manner.
Supervise and assist with food production to ensure all quality standards are maintained in all food and beverage areas.
Ensure the highest level of hygiene and food safety is adhered to by all personnel in the preparation and handling of food items.
Ensure all kitchen items ordered from suppliers are correct and checked for quality as per restaurant’s standards
Place orders with suppliers – ensure cost control of all food and beverage items.
Ensure all inventory of food and equipment is accounted for and secured upon closing of kitchen.
Provide coaching, mentorship and leadership to all cooks within the kitchen assisting with work, training and development, including overview and updates on policies and procedures.
Provide assistance on line daily.
Create work schedules for all kitchen staff and assign work and duties accordingly.
Conduct pre-shift meetings with front stage and back stage – communicating upcoming functions for whole day, products that are out/short, daily features and soup testing.
Maintain composure and professionalism at all times, ensuring kitchen personnel are supported and prepared for peak hours.
Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
Execute ad-hoc duties as required.

WHAT YOU HAVE

Previous experience with demonstrated success in a comparable role for an establishment of similar guest capacity, staff number, and affected by seasonality (1+ years required).
Advanced knowledge of hospitality best practices and guest service.
Strong English communication skills with ability to establish and develop relationships with employees, partners, vendors, and customers.
Demonstrated ability to consistently meet or exceed sales objectives and substantial knowledge and experience with executing a culinary program.
Practiced leadership skills in a hospitality environment and demonstrated ability to manage and train a team while positively influencing employee behavior and development.
Ability to maintain professionalism, control, and composure in difficult and stressful situations.
Demonstrated ability to organize efficient work schedules, delegate tasks and work effectively under pressure to achieve objectives.
Working knowledge of applicable employment related legislation.
Experience handling employee issues/concerns and executing performance management procedures including performance reviews, disciplinary actions, and terminations.
Strong team player that leads by example and has demonstrated the ability to reliably execute or delegate work to meet objectives.
Valid Food Safe Certification.
Ability to stand for extended periods of time and lift 50lbs.
Comfortable using Microsoft Office Suite.
Possess high professional ethics and avoid extreme familiarity or conflicts with other.
Must be over 18 as alcohol service and open scheduling availability is a requirement.

Apply Now

Refine Your Search

Sous Chef - Pigeonhole 17th

Food and Nutritional Wellness Worker (Full-Time)

CASUAL Early Childhood Educator Level I

BOH F&B - Fallsview Breakfast - Sous Chef

Millwright (Certified)

Certified Cook I

Analyst, Customs

Buyer, Sr.

Industrial Engineering Technologist

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