POSITION SCOPE:
The Kingbridge Centre, a world-class hotel and conference venue is seeking a Sous Chef who has an endless creativity for evolving the food experience. The 113-acre campus situated in the heart of King City is home to a 200,000 square foot conference and hotel operation, innovation hub and living laboratory, a food forest, mycelium and fungi experimentation, permaculture gardens, an apiary, wellness centre and 60-acre managed forest.
Reporting to the Executive Chef, this role assists in creating a delightful dining experience and food that is fresh, vibrant and nutritious. The Sous Chef prepares excellent quality food items in line with the company cuisine profile and leads the professional functioning of the main kitchen cooking staff while operating within predetermined budget guidelines.
The ideal candidate for this role will have prior experience in creating farm-to-table menus, overseeing full-service restaurants, private banquet functions, in-room dining, VIP events and wellness retreat menu design for a property size of 124 guestrooms, 28,000 square feet of meeting/event space and a restaurant that seats 220 people.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
1. Ensures all menu items are produced in the high standards set by the Executive Chef and oversees kitchen operations, particularly safety and sanitation procedures.
2. Works closely with the Executive Chef and other food service managers to ensure efficient operations of the food service department in line with The Kingbridge Centre cuisine profile and mission, vision, and values.
3. Supervises all kitchen areas and the preparation and presentation of foods by cooks to ensure a consistent, high quality product is produced.
4. Responsible for guiding, developing staff including direct report and ensure sanitation and food standards are achieved.
5. Assists the purchasing/receiving department in maintaining an adequate supply of all food items such as meat, groceries, perishables, etc.
6. Inspect all storage areas to ensure that the best sanitation possible is maintained and that all equipment is functioning properly.
7. Assure that a sufficient quantity of prepared items are available to meet the projected demands and are stored in a manner which increases their usefulness as well as maintaining quality.
8. Assure that all prime cuts of meat are broken down properly by weight, the waste in trimming the prime cuts is minimized and that meat scraps are properly utilized and the fat is retained for rendering.
9. Assure that an adequate supply of utility potatoes, carrots, vegetables, fruits and salads are prepared on a daily and timely basis.
10. Assist the Executive Chef in providing a variety in menu preparations within budgetary limitations.
11. Select recipes which offer a product that is tasteful and contains ingredients and portion sizes that will ensure that cost standards are being met
12. Responsible for maintaining adequate training programs for kitchen personnel.
13. Inspect the portion sizes and taste qualities of all items ensure they are being properly prepared.
14. Ensure that the kitchen is prepared to start serving on a timely basis.
15. Ensure that plates issued to servers are garnished properly and have good eye appeal.
16. Ensure that plates and utensils used are clean.
17. Responsible for the sanitation of all food preparation and storage areas and equipment.
18. Inspect all equipment for proper maintenance and report deficiencies to Property Operations.
19. Ensure that an adequate supply of equipment is available.
20. Daily consultation with Executive Chef regarding forecast presentation of food and showpieces for buffet, produce availability or special functions.
21. Practice safety standards and report any unsafe conditions to the Executive Chef.
22. Remain alert, courteous and helpful to the guests and staff at all times.
23. Respond appropriately to fire alarms.
24. Will participate in food demonstrations internally for staff and for guests/clients.
25. Will cook, bake, carve meats, prepare foods and serve as necessary.
26. All other duties as required.
Required Education, Experience and Skills:
- Must possess Red Seal or International equivalent
- Minimum 5 years’ supervisory experience in a hotel / restaurant / resort etc.
- Minimum of 7 years’ experience in a culinary environment
- Excellent organizational, communication, time management and multi-tasking skills
- Ability to think independently, possess good judgment, proven problem-solving skills and effective decision-making skills
- Computer skills
- Leadership ability
Number of Direct Reports & Positions (in absence of Executive Chef):
4 Chef de Partie
4 First Cook
6 Second Cook
6 Stewards
1 Receiver
Working Conditions:
May be required to work early mornings, afternoons, evenings and/or weekend shifts. Staff is scheduled in accordance with business needs.
The conditions in the kitchen can be variable. It can be hot, humid, cool and noisy. There is a certain amount of cleaning involved and therefore staff will come into contact with food waste, grease etc. Cooks/Chefs will work with various pieces of equipment, including meat cutter/slicer, meat grinder, blenders, knives etc. They will work also with hot pans and dishes. They will be required to assist with the maintenance of inventory in freezers etc.
Physical Effort:
Due to the nature of the job staff will stand for prolonged periods of time in the preparation and production of food. They will however have the ability to walk about within the kitchen quite freely.
Staff will be required to keep the kitchen and their work areas clean and hygienic and therefore physical effort on their parts is required. Typically they will wipe down counter tops, assist with the cleaning of equipment; they may sweep and mop up spills. They will therefore be required to stand, stretch, reach, bend, lift (up to 20lbs) etc.
Mental Effort:
Staff will work under pressure occasionally when the dining room is very busy and there are additional functions going on. Staff must read carefully all event orders and pay particular attention to detail. Staff will be required to maintain a good knowledge of all types of recipes and produce a quality and consistent product.
Supervisors will assist in the development of staff including orientation, training and development, hiring, disciplining assessment and appraisal of staff etc.
On an ongoing basis supervisory staff will be required to develop management skills and will be required to attend any and all necessary training courses identified. Supervisors will also be required to maintain discipline and with the assistance of the Executive Chef and Director of Human Resources, will discuss progressive discipline should the need arise.
Disclaimer
As part of our commitment to improving efficiency and consistency in our recruitment processes, The Kingbridge Centre may utilize Artificial Intelligence (A.I.) tools to assist with certain stages of the hiring process for this role. These tools may be used to support tasks such as assisting with preliminary screening.
All hiring decisions, including candidate selection and final evaluations, are made by human hiring managers. The use of A.I. does not replace human judgment and is only intended to support our recruitment team in administering the process.
The Kingbridge Centre remains committed to fair, equitable, and unbiased hiring practices and complies with all applicable employment and human rights legislation.
The Kingbridge Centre is proud to be an equal opportunity employer. We are committed to fostering an inclusive workplace and welcome applications from individuals of all backgrounds, experiences, and abilities.
Job Types: Full-time, Permanent
Pay: $55,000.00-$65,000.00 per year
Benefits:
- Company events
- Company pension
- Dental care
- Disability insurance
- Extended health care
- Life insurance
- On-site gym
- On-site parking
- Paid time off
Work Location: In person
