- Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
- Coordinates and controls kitchen helpers in food storage (e.g. maintaining tidiness, following the first in – first out principle)
- Oversee day-to-day production and operations in the kitchen which includes the planning and directing of all food preparation.
- Conducts, coordinates and supervises inventories
- Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan
- Participates in the development of food products and menus as needed for menu presentations
- Must be aware of content in catering manuals; conducts updates when necessary
- Executes countermeasures in the production in case of customer complaints
- Supports training of kitchen staff.
- Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and OHSA regulations are adhered to
- Maintains and monitors quality, conducts quality control checks according to health regulations
- Conducts quality checks of goods received
- Monitors and ensures compliance with recipe specifications
- Ensure that the area of responsibility is properly organized, staffed and directed
- Create daily schedule to ensure proper staffing requirements are met
- Guide, motivate and develop the subordinate employees
- Teach and train staff of production and presentation changes to menu items
- Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations
- Discipline and document underperforming staff members
- Assist Executive Chef in the absence of the Executive Sous Chef
- Performs other related duties as assigned or requested
- Ensures kitchen is clean and sanitary and is in compliance with all federal, provincial and local laws, including health and safety, ESA and Human Rights.
- Minimum 2 years' experience in a Culinary Supervisory capacity in a full-service hotel environment or successful restaurant environment
- Diploma / Degree in Culinary Arts or related field;
- Experienced kitchen leader with proven ability to supervise the production of upscale food at high volume levels.
- In-depth familiarity with the kitchen's operation;
- Must have flexible schedule: days, evenings and week-ends;
- Knowledge in the elaboration of menus and food concepts;
- Must have a great sense of attention to details, leadership skills and communication skills;
- Demonstrate a positive attitude and team spirit; Strong interpersonal, communication and leadership skills;
- Proven ability to manage multi-tasked assignments;
- Passionate and energetic about food & beverage, entertainment and entertaining guest
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sous-chef
15 hours ago
The Algonquin Resort St. Andrews, CanadaEducation: · Expérience: · Education · Other trades certificate or diploma · Tasks · Maintain records of food costs, consumption, sales and inventory · Analyze operating costs and other data · Demonstrate new cooking techniques and new equipment to cooking staff · Supervise act ...
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sous-chef
4 days ago
The Algonquin Resort St. Andrews, CanadaEducation: Other trades certificate or diploma · Experience: 1 year to less than 2 years · Tasks · Maintain records of food costs, consumption, sales and inventory · Analyze operating costs and other data · Demonstrate new cooking techniques and new equipment to cooking staff · S ...
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chef de partie
16 hours ago
The Algonquin Resort Saint Andrews, Canada SeasonalTHE OPPORTUNITY: · CHEF DE PARTIE · REPORTS TO SOUS CHEF · THE COMPANY: · With over 75 hotels in our portfolio, representing 18 internationally recognized hotel brands, InnVest is the largest independent owner of hotels in Canada. In addition, our management team oversees the ...
sous chef - Saint Andrews, Canada - The Algonquin Resort
20 hours ago
Description
THE OPPORTUNITY:
SOUS CHEF
REPORTS TO EXECUTIVE SOUS CHEF
THE COMPANY:
With over 75 hotels in our portfolio, representing 18 internationally recognized hotel brands, InnVest is the largest independent owner of hotels in Canada. In addition, our management team oversees the day-to-day activities of almost 70 hotels also making InnVest the largest independent operator of hotels in Canada. InnVest's portfolio is geographically diverse with hotels from Vancouver, BC to Corner Brook, NL but also experientially diverse from roadside inns to luxury urban properties.
At InnVest, our mission is simple – to deliver outstanding guest experiences and superior returns on quality hospitality investment. A career at InnVest will provide you with unrivaled opportunities and invaluable exposure to Canada's largest independently-owned and operated hotel portfolio.
To learn more about InnVest Hotels, visit
THE ROLE:
The Sous Chef position is generally responsible for the preparation of high-quality meals in accordance with company standards, menu specifications and production schedules. He/she is also responsible for overseeing kitchen helpers in the preparation of meals, while meeting required safety, hygiene and quality standards. Will be working closely with the Executive Chef & Executive Sous Chef, and will provide support at the kitchen when required. Experienced kitchen leader with proven ability to supervise the production of upscale food at high volume levels.
ACTIVITIES:
The duties and responsibilities for the Sous Chef include, but are not limited to the following:
COMPETENCIES WE ARE SEEKING:
InnVest Hotels is an inclusive employer. As such, we welcome and encourage applications from people with disabilities. Accommodations are available on request for candidates taking part in all aspects of the selection process. We appreciate all applications, however only those applicants selected for an interview will be contacted.