Food & Bev: Sous Chef Winter 19/20

Big White Ski Resort - Kelowna, BC (30+ days ago)

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Works closely with the Head Chef, ensure all food preparation and services go accordingly. Manages kitchen staff by delegating tasks, ensure food safety practices, and supervising all areas in the absence of the Head Chef. Enforces food hygiene protocols, and managing food/stock supplies.
Assists with all food production tasks and ensure that established quality and cost standards are consistently attained.

Position Requirements/Skills:
Certificate of Completion or Journeyman papers from an approved Culinary Institute
3-5 years experience in a high volume operation or similar role
Knowledge of supplies, equipment, and/or services ordering and inventory control
Organizing and coordinating skills
Ability to read, understand, follow, and enforce safety procedures
Knowledge of planning and scheduling techniques
Ability to plan work schedules and assign duties; ability to provide or arrange for training
Ability to develop and test recipes and/or techniques for food preparation/presentation
Mentoring apprentices and other kitchen staff
Skill in cooking and preparing a variety of food
Ability to work in a Team environment

Duties and Responsibilities:
Directly assists the Head Chef in kitchen operations and management tasks
Supervises the work of cooks, and other kitchen employees to ensure that food preparation is economical and technically correct
Conducts regular physical inventories of food supplies, and assesses projected needs
Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times
Establishes controls to minimize food and supply waste and theft
Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
Consults with Head Chef about food production aspects of special events being planned
Cooks or directly supervises the cooking of items that require skillful preparation
Evaluates food products to ensure that quality standards are consistently attained
Maintains at all times an open and professional dialogue with the Head Chef, Executive Chef, F&B Manager, Assistant F&B Manager, F.O.H Supervisors, Culinary Staff and Servers
Attends all staff meetings
Endeavors to surpass guest expectations
Will never say no to a guest request without an alternative being offered
Responsible for all disciplinary action up to the verbal warning level. Will work with the Head Chef or Executive Chef should further action be necessary
Will be flexible with days / hours worked in regard to business levels, ect.

Physical Demands:
Must be able to stand and exert well-paced mobility for up to 4 hours in length
Ability to lift 11kg (25lbs) regularly
Must be able to push and pull equipment of various sizes and weights
Must be able to kneel, bend, stoop, squat and stretch to fulfill tasks
Requires grasping, standing, walking, repetitive motions, hearing ability and visual acuity
Location: Big White Ski Resort