Job Summary:
The Sous Chef will be responsible for supporting the Executive Chef in managing the overall culinary operations at Inverary Resort. The successful candidate will be instrumental in ensuring superior food quality and presentation, consistent service timing and strategic menu design, product acquisition and inventory management, and that employees adhere to service and safety standards.
Additionally, the Sous Chef must ensure a profitable operation and is expected to promote business growth, reduce employee turnover, maintain revenue and payroll budgets, and meet budgeted productivity while keeping guest satisfaction consistently high. Additionally, the Sous Chef will manage and coach the Culinary team and must provide them with the tools they require to effectively fulfill their duties and responsibilities.
This position is best suited to an individual seeking growth as a culinary professional with aspirations to be a leader in the field and with the desire to grow into an Executive Chef role in the future.
Duties and Responsibilities:
- Oversee and actively support food and beverage outlets and conference spaces to ensure profitability by managing food waste, controlling inventory, managing employee labour, and participating in menu design
- Attract, assist in training, retain, supervise, motivate, support, direct, evaluate and manage food and beverage team on a regular basis to ensure that employees receive adequate guidance and resources to accomplish established objectives
- Act as Inverary ambassador, monitor guest satisfaction, communicate trends, successes and areas of opportunity and assist in developing, standardizing and communicating recipes to ensure quality products are to guests’ and Inverary’s standards, including creation, pricing, and marketing of products/services
- Work closely with all department leaders to ensure accuracy of information for delivery of all key event components and Resort services
- Work with various vendors to price, acquire, and manage supplies, including food orders, equipment and operating supplies
- Exemplify and enforce the highest standards of respect and professionalism
- Be continually aware of, and enforce, the highest standards of personal hygiene and dress
- Promote and maintain a safe and health work environment, adhering to the legislation set out by Occupational Health and Safety and other Food Safety and related regulations, and implementing and maintaining effective standard operating procedures
- Attend meetings and training courses as required
- Any other duties and responsibilities as required
Qualifications:
- High school diploma or GED required
- A certificate or diploma in Culinary Arts
- Red Seal certification or pursuit of Red Seal certification a definite asset
- Strong customer service and troubleshooting skills and extremely responsive to guest and team members’ needs
- (5) years of working culinary experience
- (2) years supervisory/management experience preferred
- Exceptional conflict resolution, negotiation, and objection handling skills
- Excellent leadership qualities
- Highly flexible, with solid interpersonal skills that allow one to work effectively and lead a team in a diverse working environment
- Excellent communication in English, both verbal and written
- Passion for innovation and able to put ideas into action; willingness to learn
- Understanding of food, beer and wine flavours and pairings
- Able to work well under pressure, analyze situations, manage time and prioritize effectively
- Strong attention to detail and organizational skills
- Able to deal with people sensitively, tactfully, diplomatically, and professionally at all times
- Demonstrated accountability, dependability and reliability to ensure a commitment to excellence and confidentiality
- Computer literate, including effective working knowledge of MS Word, Excel and e-mail
- Mentoring experience an asset
- WHMIS required, but can be provided
Working Conditions:
- Manual dexterity required for knife skills
- Morning, evening, and weekend shifts, as well as overtime (as required)
- Fast-paced work environment
- Ability to work long hours
- Lifting or moving up to 50lbs may be required
- Regular exposure to noise and heat
Equity, Diversity & Inclusion Statement:
Inverary Resort welcomes and encourages applications from Indigenous peoples, women, 2SLGBTQI+ individuals, Black and racialized people, persons with disabilities, newcomers to Canada, members of official language minority communities, and all individuals from equity-deserving groups. We are committed to fostering an inclusive workplace that reflects the diversity of the communities we serve. Accommodations are available throughout the recruitment and hiring process upon request.
Job Types: Full-time, Seasonal
Contract length: 5-7 months
Pay: From $30.00 per hour
Expected hours: 35 – 48 per week
Benefits:
- Company events
- Discounted or free food
- On-site parking
- Store discount
Ability to commute/relocate:
- Baddeck, NS: reliably commute or plan to relocate before starting work (required)
Experience:
- Cooking: 5 years (preferred)
Work Location: In person
