Experience: Minimum of 2 years experience in a similar role including multi banquet and fine dining.
Working alongside the Executive Chef to manage daily kitchen activities, including but not limited to overseeing staff, aiding with menu preparation, ensuring food quality and ordering. Provides meal quality and consistency by following company specifications
As second in command the Sous Chef is one of the most important roles in the kitchen and carries a great deal of responsibility in a fast paced environment.
-Leads kitchen brigade in Executive Chef’s absence and being committed to the success of the operation
-LEADING THE A LA CARTE DINING ROOM menus would be the main role overseeing services however this candidate would have to be versatile in all other areas of the kitchen and banquets, often being in the public eye
-Provides guidance and training to junior kitchen staff members including but not limited to a la carte line cooking, banquets, food preparation, plating to kitchen standards, apprenticeship development and employee evaluations
-Assisting a fast paced banquet kitchen executing multiple events/ menus at once
-Oversees and organizes kitchen stock, fridges and ingredients
-Assists in controlling all food and labor costs
-Ensures a first in first out food rotation system and verifies all food products are dated and organized for quality assurance
-Ordering in Executive Chef’s absence and assisting with monthly inventory
-Minimise waste and improve waste reduction and manage budgetary concerns
-Assists Executive chef with menu creation
-Coordinates with hotel management team on supply ordering, budget, kitchen efficiency and staffing
Education: Red Seal designation is an asset but not mandatory.
Job Type: Full-time