Executive Sous-Chef (Seasonal)
Description
Position Summary
Executive Sous Chef, this position will be responsible for leading, supervising and coordinating activities of workstations at a restaurant, engaged in preparing and cooking food products.
Key Responsibilities:
* Manage, monitor, develop and train Kitchen personnel to ensure production of high-quality food;
* Ensure adequate staffing levels;
* Responsible for performance appraisals and identify development opportunities for team members
* Identify areas of improvement to ensure attention to detail is achieved by the team and ensure a consistent Guest dining experience is provided
* Liaise with Executive Chef to determine daily menu requirements and discuss daily working processes of the team;
* Monitor and manage costs and resources and inform the Executive Chef of any issues immediately;
* Ensure regular and update Food Safety logs are completed accordingly; Conduct regular inspections in the kitchen area to ensure production area is clean and sanitized;
* Effectively resolve all Guest complaints and feedback regarding food production and work collaboratively with Restaurant Managers to ensure smooth guest experience.
* Attend and undertake Open Galley events such as cooking demonstrations when required;
* Meets with the Executive Chef and Management regularly, to review the requirements of the day’s meals and time frames for restaurant service.
* Supervises the assigned workstation function. Assigns duties and responsibilities to employees. Including Time & Attendance policy for the workstation or restaurant.
* Observes and evaluates employees and work procedures to ensure quality standards and service is met.
* Trains and monitors entry level cooks and Chefs for proper service; Conducts on-the-job training and leadership with assigned team members to ensure that all employees are up to date with public health standards of preparing, holding, storing, re-heating and serving food
* Conducts an inventory of the items in the workstation storage. Determines the day’s food requirements and prepares daily requisitions for approval of the ExecutiveChef;
* Knows and operates and trains team members on all equipment according to proper procedures. Reports all out of order equipment directly to his/her supervisor. Conducts documented training of Cooks in operating, cleaning and maintaining machinery and tools according to the company's Workplace Safety program.
* Works with all kitchen personnel in a cooperative, productive and effective manner.
* Performs related duties as required.
Education and Qualification Requirements:
* Red Seal or equivalently skilled
* 5 years experience cooking and preparing food in a hotel, restaurant or high-volume food service facility. Written references from former employers are preferred.
* Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to International standards. The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice
* Ability to butcher meat, chicken, fish, and shellfish.
* Extensive knowledge of food handling procedures regarding to public health standards.
* Ability to learn and utilize knowledge of policies and practices involved in the human resources function. Ability to supervise an international team of entry-level cooks and chefs in a positive and productive manner by motivating, developing and managing employees as they work.
* Awareness of budgets and food wastage
Work Environment Considerations
* Fast paced with multiple priorities, deadlines and deliverables; exposure to some conflict, distress and noise
* We thank all applicants for their interest and will contact those qualified to continue in the recruitment process.
Job Types: Seasonal (June-End September)
Salary: Based on experience, housing included
- Job type: Temporary
- Company: Kijiji
jobs | bar, food, hospitality
2023-06-20