Executive Sous Chef - Cochrane, Canada - The Crossing at Ghost River

Description

The Sous Chef is responsible for delivering high Culinary and Service standards at the Crossing, resulting in exceptional experiences for our guests and employees, and continued success of the Crossing.

With a strong understanding of guest expectations balanced with exceptional culinary talents, excellent communications skills and team work, the Sous Chef will entice our guests with outstanding fare and promote a positive, friendly and professional environment for guests and staff alike.

Key Reporting Relationships

· Reports to the Executive Chef

Supervision

· The position is responsible for supervising, coaching and directing kitchen staff, breakfast support staff and dishwashing staff.

Key Working Relationships

· Work closely with the General Manager, Operations Manager, Business Development Manager, Reservations Coordinator, Guest Services Coordinator, Maintenance Manager, part time Kitchen and Guest Service Staff.

Key Responsibilities

Core Values

· Demonstrates The Crossing's and parent company, Castleavery Hospitality Ventures Inc., commitment to core values, mission and vision statement

· Service – Collaboration – Relationships – Results

Food Service

· Preparation and cooking of meals including Breakfast, Lunch and Dinner to a high culinary standard

· Assist with the coordination all food requirements

· Coordinate food service with Guest Services employees

· Maintain and where possible improve all food quality standards

· Work with the Executive Chef to develop strategies related to the culinary experience for our guests

· Proactively make breakfast and lunch menu suggestions

Planning

· Assist the Executive Chef in planning for kitchen equipment maintenance and equipment purchase

· Assist the Executive Chef in the development of a strategic plan for the food service department

Financial

· Keep food waste to a minimum

· Be cost efficient when ordering

· Help Executive Chef with quarterly inventories

Organization

· Assist with ordering of food and food supplies

· Continuously review and adjust kitchen par stocks and coordinates purchases as required

· Proactively participate in the day to day running of the kitchen

People Management

· In the absence of the Executive Chef, coordinate kitchen staffing and scheduling

· Guide, provide knowledge and direct part time kitchen and service staff by keeping them focused and on task

· Assist with orientation of part time kitchen employees

Team Work

· As part of a small team, be a positive influence and cultivate a positive attitude with all Crossing staff

· Be a team player, demonstrating a positive attitude at all times

· Develop a cohesive team that fosters cooperation, idea exchange and continuous improvement

Guest Satisfaction

· Meet and exceed guest expectations by delivering exceptional culinary delights

· Look for ways to continually improve guest service and guest satisfaction

Safety/Regulatory/Sustainability

· Keep work area clean and organized

· Work within food safety standards

· Review work practices for food service and make recommendation to the OH&S coordinator when needed

Other

· Assist with kitchen deep clean when necessary

· As part of a team that runs a small full service meeting center, help with other duties as directed by the Executive Chef, Operations Manager or General Manager

Key Skills and Attributes

· Red Seal certificate plus a minimum of 3 years' experience

· Food safety certificate

· General interest and appreciation for trends in food

· Genuinely interested in people

· A desire to work with and be part of a small team helping out where necessary

· Continually looks for ways to improve guest service and satisfaction

· A desire to live and work in a semi remote locatio