Sous Chef

• Location 130 Goulbourn Forced Road,Kanata, ON, K2K 0K6,Canada
• Job Category Dining, Hospitality, Chef
• Manage Others Yes

The Bradley, an Independent Living senior community, is seeking a knowledgeable Sous Chef with restaurant experience.

We are proud to offer the highest quality engagement, dining, and health support services, and a team that truly cares for our residents. We are always looking for compassionate, teamwork-oriented professionals to join our team. Every team member in a Brightwater community embodies the mission of our company: to inspire hope and enhance the lives of our residents through the creation of an unparalleled experience.

Position Summary:

Provide exceptional quality food and service to all residents, guests and coworkers by performing essential duties effectively and efficiently. Prepare nutritious, appetizing, and attractive meals to residents and guests.

If you are an experienced Sous Chef looking for a meaningful role with purpose and the opportunity to make a difference in the lives of seniors, then we want to hear from you. Please come in and apply at our community.

Essential Duties and Responsibilities:

• Maintain resident, employee, and community information in strict confidence (with community management or other employees as necessary).
• Assist in the development, costing and execution of menus and menu items.
• Assist in interviewing and training kitchen personnel.
• Assist in reviewing work procedures and operational problems in order to determine ways to improve production, service, performance and safety.
• Monitor food preparation methods, portion sizes and garnishing and presentation of food.
• Test cooked food by tasting and smelling to ensure palatability and flavor conformity.
• Assist in developing and enforce scheduled cleaning, stocking, rotation and maintenance tasks.
• Estimate food consumption in order to anticipate amounts to be purchased.
• Schedule and receive food deliveries, checking contents to verify product quality and quantity.
• Train kitchen personnel in proper operating procedures and sanitation of all equipment, utensils and machinery.
• Enforce and insure cleanliness and organization of kitchen.
• Assist in planning of menus and food utilization based on anticipated number of guests, popularity and costs.
• Coordinate assignments of cooking personnel in order to ensure economical use of food and timely preparation.
• Inspect supplies, equipment and work areas to ensure conformance to established standards.
• Assist in monitoring compliance with health and fire regulations regarding food and beverage preparation and building maintenance in kitchen facilities.
• Adhere to all food-related safety and sanitation standards.
• Assure food, supplies, and appropriate personnel are available for meal planned.