Position Profile – Sous Chef, Gather CRAFT KITCHEN & BAR
Reports to: Head Chef, Gather Craft Kitchen & Bar
POSITION OBJECTIVE
The Sous Chef, Gather Craft Kitchen & Bar will report directly to the Head Chef, Gather Craft Kitchen & Bar and will support the Head Chef to lead the culinary management for the Gather Craft Kitchen & Bar along with The Leaf Coffee Bar. This position will be responsible to assist in the management and supervision of all kitchen back of house (BOH) staff including hiring, training, and developing of BOH employees along with providing input for performance appraisals and disciplinary action. The Sous Chef will manage the kitchen, in the Head Chef’s absence, and ensure kitchen staff follow all health and safety regulations by ensuring adherence to sanitary and safe food handling guidelines set by Manitoba Health regulations, at all times.
The Sous Chef will work closely with the Gather Head Chef to determine menus, identify necessary ingredients, ordering, inventory to delivery on Gather’s unique culinary guest experience. The Sous Chef will collaborate with the Head Chef to provide an inspired contemporary menu that pleases the senses and heightens the experience at the Leaf. The Sous Chef will assist the Head Chef to create a profitable restaurant brand, rooted in the ideals of the Leaf’s philosophy and will actively participate in PARK HOSPITALITY’s environmental program and department specific initiatives in working towards sustainable operations.
KEY ACCOUNTABILITIES
Culinary and Service Standards
- Ensure consistent food preparation and the highest caliber of food presentation.
- Coordinate and plan the efficient and professional delivery of a best-in-class culinary experiences for Gather guests.
- Ensure cleanliness and hygiene is maintained in the various kitchen areas including refrigerators and storerooms, rotate food products to ensure high standards of freshness.
- Keep refrigerators and storerooms organized and maintained in the various kitchen areas daily ensuring all food products are stored in accordance with Manitoba Health regulations.
- Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
- Ensure food is stored in appropriate containers, labeled, and rotated to ensure high standards of freshness, minimizing waste and maximizing quality.
- Demonstrate an extensive knowledge of food handling and sanitation standards to all BOH.
- Ensure that the delegation of tasks and food production is organized using prep sheets by the Chef(s) and Chef de Partie(s) to assign to kitchen staff.
- Assign work and side duties to staff in accordance with departmental procedures.
- Identify and communicate changes to staff assignments as they arise throughout the shift.
- Oversee food deliveries to ensure the products have been delivered and stored according to the standards set by Manitoba Health regulations.
- Ensure the proper use of scales and measurements in all recipes, portioning, and food production.
- Ensure kitchen staff have an extensive knowledge of Manitoba Heath food handling and sanitation regulations.
- Respond in a positive and timely manner to all guest requests and complaints, while meeting the PARK HOSPITALITY’s standards to exceed the guest’s expectations.
- Actively participate in PARK HOSPITALITY’s environmental program and department specific initiatives in working towards sustainable operations.
- Identify situations that could compromise PARK HOSPITALITY’s standards, establish corrective actions, and delegate these tasks.
Planning & Administration
- Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising our clients’ satisfaction.
- Provide input for menus, creating, developing, and recommending recipes, for the use of other staff, to create a consistent and quality food product.
- Create, communicate, implement, and maintain department objectives and ensure they are met and exceeded.
- Aid the Executive Chef and Head Chef, Gather in ordering and inventory of food products for the preparation and operation, of an efficiently run kitchen.
- Purchase food and related culinary supplies, maintain adequate pars to eliminate outages or shorts.
- Conduct yourself as the Head Chef, Gather, in their absence, in accordance with PARK HOSPITALITY values.
- Participate in opportunities to minimize inventory levels, minimizing capital while ensuring guest experiences are exceeded
- Establish and maintain a safe working environment and be Health and Safety conscious and actively involved in maintaining and improving a safe work environment.
- Ensure maintenance requests, incident reports and incident investigations are submitted and followed up.
Human Resources
- Work with Head Chef, Gather to Supervise day-to-day BOH staff and activities of the restaurant and coffee bar.
- Assist in hiring, training, scheduling and supervising BOH personnel to ensure all work is completed on time and up to PARK HOSPITALITY standards.
- Build a cohesive team to achieve an environment of service excellence and inclusiveness while seeking opportunities to enhance Diversity & Inclusion.
- Communicate PARK HOSPITALITY’s mission, vision and goals to the BOH Gather Craft Kitchen & Bar and The Leaf Coffee Bar staff.
- Provide direct BOH oversite and supervision with the Head Chef, identify and schedule work assignments for all subordinate staff, as well as implementing appropriate shift schedules, approving vacation requests, other leaves, and annual pay increment increases.
- Ensure all administrative forms are completed and submitted in a timely manner to all employees, including performance reviews, daily timesheets, vacation request forms, and overtime approvals.
- Assist in inputting payroll information in payroll software, review, ensure accuracy and approve worked schedules.
- Coordinate with the Head Chef to ensure all new hires have a defined training plan and undergone the appropriate PARK HOSPITALITY orientation and ensure staff are in compliance with the safety regulations and safe work practices and all applicable PARK HOSPITALITY corporate policies and restaurant policies and procedures.
- Identify training needs of staff and create plans to retain and develop talent in technical and behavioural competencies. Design & support training programs for BOH staff as required.
- Assist in monitoring staff performance and coaching staff by conducting regular performance monitoring including annual performance reviews and goal setting.
- Work with the Head Chef to complete annual employee evaluation that provides team members with new goals for coming evaluation period identifies and recognizes achievements, establishes developmental improvement plans and where appropriate, career development plans.
- Hold regular shift/staff meetings to ensure all BOH staff have current information on business priorities for Gather and PARK HOSPITALITY.
- Ensure a respectful workplace including resolving workplace conflict in both inter- and intra-departmental collaboration of subordinate staff.
- Monitor and address staff performance in a timely and appropriate manner following the progressive discipline up to and including recommendation for termination, if required.
General Duties
- Adhere and comply with all PARK HOSPITALITY policies, safety regulations and safe work practices that will ensure a safe work environment.
- Maintain a professional image while working and provide extraordinary experiences to our park visitors while performing daily work activities.
- Demonstrate the ability to establish and maintain positive relationships with co-workers, volunteers, and visitors.
- Demonstrate a commitment to the principles of equity and diversity, and proven ability to work effectively with a diverse population.
- Perform other related duties and responsibilities as required.
Required EDUCATION, TRAINING, LICENSES AND CERTIFICATIONS
- High School Diploma or GED equivalent required.
- Culinary Education Trade Papers, Red Seal or Equivalent required
- Certifications as required to comply with provincial regulations.
- Food Handler Certification.
- Membership of local Culinary Association considered an asset.
- A valid Manitoba Class 5 Driver’s License is considered an asset.
Required EXPERIENCE
- Minimum 3 years’ experience in a Chef de Partie position.
- Minimum 5 years combined kitchen experience.
- Thorough background in line cooking and contemporary on-trend restaurant dining.
- High attention to detail with the ability to establish BOH priorities and organize workflow with a high degree of accuracy.
- Must be flexible and adaptable, able to adjust to changes quickly.
- Strong problem-solving skills to address challenges as they arise.
- Ability to work within time-sensitive deadlines without compromising quality.
- Extensive knowledge of food handling and sanitation standards.
- Financial management skills e.g., ability to understand and manage operating budgets, forecasting and scheduling.
- Solid proficiency with computer programs including Microsoft Office software and Optimum Control.
- Food and Beverage culinary management experience with demonstrated leadership would be an asset.
- Availability to work flexible hours as required in order to coordinate and execute best-in-class culinary experiences.
- A combination of education and experience will be considered.
PARK HOSPITALITY COMPETENCIES
- Must demonstrate strong communication skills with the ability to follow directions, demonstrate a high sense of urgency, and be a friendly, team player.
- Candidates must consistently demonstrate PARK HOSPITALITY’s competencies: Customer Service, Team Work & Cooperation, Communication Skills, Technical & Organizational Skills, Problem Solving & Decision Making, Change & Innovation, Accountability, Business Understanding & Results Oriented and Diversity & Inclusion. (Manager Role: Strategic Thinking and Developing Others)
KEY CONTACTS (Internal and External)
Internal PARK HOSPITALITY Contacts
- General Manager/Assistant Managers, Gather (Daily)
- Head Chef , Gather(Daily)
- Chef de Partie, Gather (Daily)
- Kitchen & Serving staff (daily)
- Director, Food & Beverage Operations (as required)
- Executive Chef (daily)
- Senior Director, Food & Beverage (as required)
- HR (as required)
External PARK HOSPITALITY Contacts
- Vendors (Weekly)
- Suppliers (Weekly)
- Guest (Daily)
PHYSICAL DEMANDS AND WORKING CONDITIONS
- Physically demanding and repetitive tasks.Must be able to perform physically strenuous work outdoors in all types of weather.
- Combination of standing, pushing, lifting, kneeling and walking for extended periods.
- Capable of handling heavy loads of up to 25-40 lbs.
- Must be able to push/pull 50-200 lbs
- Noise exposure from operations, mechanical equipment and animal vocalizations.
- Exposure to strong scents from animals and chemical products.
- Contact with plants and animals which may cause allergic reactions.
NORMAL STRESSORS OF THE POSITION
- The incumbent will need to concentrate in busy kitchen environment while managing several functions which may cause the incumbent to feel stressed during busy times.
- Work under pressure with tight deadlines and competing priorities.
- Detail oriented work.
- Addressing guest inquiries and/or complaints.
Job Type: Full-time
Pay: $45,000.00-$57,015.43 per year
Benefits:
- Dental care
- Extended health care
- Paid time off
- RRSP match
- Vision care
Work Location: In person
