We are seeking a Sous Chef with strong culinary experience in operations to lead our team and oversee the culinary program. The candidate must be creative, with in depth knowledge of industry trends and have strong technical and organizational skills. He/she must be goal oriented with an ability to develop and implement comprehensive plans. The candidate must have the knowledge and skills required to effectively run all kitchen operations including the ability to develop menus and concepts.
Company Overview:
At A Cappella Catering, we believe catering should mean an exceptional culinary experience for everyone we serve. Through owner-operated service we provide scratch made food, created from local and farm fresh ingredients.
Our business practice is future forward and socially responsible and we’re proud to be a part of this community. A Cappella Catering has been providing cuisine and service excellence to Edmonton and area for nearly three decades.
From banquets to barbeques, pancake breakfasts to boardroom lunches, cocktail receptions to conference catering, we are known in the city of Edmonton for delicious food, exceptional services, and superior value.
We are proud to be a caterer of choice for the city’s finest venues and most discriminating appetites. You will spot our name on the preferred caterers list for many select location. We have garnered a reputation for being easy to work with. We’re committed to continuing to provide our customers with superior value.
Summary of Responsibilities:
Reporting to the Executive Chef, Founder and COO, responsibilities and essential job functions include but are not limited to the following:
- Communicate daily with the Executive Chef for an update regarding planning, staffing, and internal procedures
- Assist in the directing of the culinary team's presentation and portioning of food according to our standard
- Completes daily food requisitions
- Assists in the training, and discipline in accordance with A Cappella Catering’s policies and procedures
- Completes data entry, purchases/invoices
- Manages labour costs and food purchasing
- Oversee production for banquet food operations with Executive Chef
- Mentor -- work with the cooks, trainees and support staff to deliver the Executive Chef's vision. Help train and develop them to make great food. Be a key part of an atmosphere that fosters teamwork and engages staff, while ensuring all are working safely
- Learn and then utilizing new culinary techniques, skills and recipes
- Oversee the safe production, preparation and presentation of food that will ensure a great guest experience.
Qualifications:
- College degree or certification in culinary field/hospitality field preferred
- Minimum 5 years cooking experience
- Minimum 2 years kitchen management experience required in both a la carte and banquet operations
- At least 3 years of progressive experience in food and beverage (culinary)
- Ability to communicate effectively with team members, departments and owner group
- Read, write and speak and understand English
- Ability to understand financial goals and accomplish them
- Ability to work extended hours when business necessitates
- Ability to perform medium work -- exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects
Requirements:
- Food Safe Certificate
- WHIS
- First Aid/CPR
- Equipped with own knives
Job Types: Full-time, Permanent
Benefits:
- Dental care
- Discounted or free food
- Extended health care
- On-site parking
- RRSP match
Experience:
- kitchen: 5 years (preferred)
- Supervising: 2 years (preferred)
Work Location: In person
