Position Title: Junior Sous Chef - Seasonal Contract
Location: 6549 Coburg Road, Halifax Nova Scotia, Canada
Reports To: Executive Chef
Resort Division: F&B Club Services
Employment Type: Full-Time
Position Overview:
Reporting to the Executive Chef, the Junior Sous Chef will assist in overseeing the culinary production of all food production at WC. The Junior Sous Chef will be involved in all aspects of the operation including assisting the culinary employees in their duties, assisting in menu creation, and promoting a safe work environment.
Key Responsibilities:
- Understands the members & guest expectations related to food quality and presentation and ensures culinary employees strive to meet or exceed expectations and help build guest loyalty
- Responsible for food quality in all outlets in the club house comprising of the canteen, lounge, bar, restaurant, PDR and patios offering food service.
- Works closely with the Food and Beverage - Culinary team to execute the event strategy and focus on meeting and exceeding departmental and Resort goals
- Responsible for the kitchen in absence of the Executive Chef
- Assists in menu development to ensure product quality and food cost management
- Participates in the development of operating budgets and administers those budgets on an ongoing basis by monitoring and tracking expenses
- Helps to manage wages, productivity and expenses in accordance with business demand
- Assist in hiring, training, coaching and developing a successful and enthusiastic team of employees, and ensures associates are cross-trained to support successful daily operations
- Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job
- Motivates associates by engaging in recognition, coaching, performance reviews and performance management
- Assists in managing scheduling in accordance with employment policies and budget targets and ensures that all time management and payroll processes are carried out in an accurate and timely manner
- Completes scheduled inventories, stocks and requisitions necessary supplies, supporting procedures for portion and waste controls
- Assists with purchasing appropriate supplies and manages inventories per budget
- Ensures compliance with all local, provincial and federal health regulations, and trains employees in the proper handling and temperatures of all food products
- Assists in developing and maintaining a cleaning schedule to ensure work areas are clean and sanitary and reports malfunctions with department equipment
- Conducts training on food knowledge and menu items including ingredients, preparation methods and unique tastes
- Interacts with guests to obtain feedback on product quality and service levels
- Effectively responds to and handles guest problems and complaints
- Attends pre and post event rehearsals to understand group needs and participates in weekly forecast meetings to anticipate service and staffing requirements in the absence of the Executive Chef
- Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the health and safety program
- Adhere to all environmental policies and programs as required
- Other duties as assigned
Qualifications:
- Culinary Management Diploma an asset
- Food Handlers Certified
- First Aid Certified
- An interest in wine knowledge. (Food & Wine pairing).
- 2-3 years’ leadership experience required with strong knowledge of kitchen operations
- Passion for culinary and comprehensive knowledge of fine food, wine and service
- Must possess excellent customer service skills
- Must be computer literate. Preferred candidate will have previous experience with marina management software, Microsoft Word and Excel
- Strong verbal and written communication skills
- Detail-oriented and works with a high degree of accuracy
- Ability to multi-task in a fast-paced environment
- Must be extremely responsible with integrity and ability to maintain confidentiality and discretion
- Has the ability to mentor and inspire staff
- Must be a strong leader, while treating the staff with proper respect in accordance with Club Culture.
Working Conditions:
- Must be able to work flexible hours including evenings, weekends and holidays
- Required to move, lift, carry, pull and place objects weighing up to 50 pounds without assistance
- Stand, sit or walk for an extended period of time or for an entire shift
- Reach overhead and below the knees, including bending, twisting and pulling
- Will encounter hazardous materials, dangerous or toxic substances and chemicals
The Waegwoltic Club is an equal opportunity employer committed to hiring a diverse workforce. The WC is also committed to providing accommodation for people with disabilities. Upon request by the applicant, accommodation will be provided in all parts of the hiring process. Please contact the Human Resources department with any accommodation requests.
Application Process
Qualified candidates are invited to submit a resume and cover letter outlining their relevant experience to Marion Maclean, [email protected]
Job Types: Full-time, Seasonal
Pay: $22.00-$24.00 per hour
Expected hours: 40 – 48 per week
Work Location: In person
