Sous Chef Job Richmond area,BC Canada,Restaurant/Food Service

Job Description

WHAT'S THE JOB?
Under the general supervision of the Operations Supervisor and/or District Manager, the Chef Manager is tasked with ensuring the culinary excellence of the location. This includes the planning, preparing, and/or directing of the preparation of all meals in the kitchen, including catering, developing new recipes, and reviewing food preparation processes. The

Chef Manager will also perform administrative and financial duties such as ordering and resolving discrepancies with suppliers, creation and adherence to budgets for all related costs of the culinary operation, and supervising and training all staff within their charge.

Cook from scratch with local ingredients while continually sourcing and developing new ideas and ways to generate additional profit for the unit

Plan and develop menus and recipes for the cafeteria and catering events, incorporating both the company’s promotional themes and the Healthwise Choices Program while also encouraging and incorporating creative

ideas from employees

Establish and implement food preparation schedules for all staff and recipes, creating an efficient and organized

process for each dish

Prepare and/or direct the preparation of food items for meals, daily specials, and catered events such as: soups,

salads, starches, meats, fish, poultry, vegetables, and desserts

Be highly proficient in a wide variety of preparation methods such as: roasting, grilling, steaming, poaching, boiling, and baking.

Complete knowledge of the kitchen, recipes, equipment, service stations, and point of sale machines at the location with the ability to step in and provide additional support where required

Lead a team by providing coaching/training and delegating tasks, ensuring best practices are followed

Ensure high levels of product quality and customer satisfaction while contributing to a work environment conducive to learning and team and organizational success

Ensure that you and all on-site staff are adhering to required safety regulations and procedures while preparing food including:

Using proper techniques when using the tools, supplies, and equipment provided (i.e. knives, ovens, cleaning materials)
Wearing and correctly using proper personal protective equipment (i.e. non-slip shoes, cut- resistant gloves)
Proper handling of equipment only by trained staff and notifying appropriate parties of malfunctioning or in need of repair equipment

Complying with Food Safe and/or Serve Safe standards including the recording of all-time temperature sensitive food items.

Following all Health and Safety and sanitation policies and procedures as set by applicable legislation and company policies including Fit for Duty.

Qualifications

WHO ARE WE LOOKING FOR?

Red Seal Chef Status

5 years of recent related experience in the food service industry leading high-volume culinary teams

Serve Safe and Food Safe certified

Previous experience with cost control and employee management

Superior communication skills in both verbal and written English with the ability to communicate in French as appropriate and ability to motivate by example

Able to effectively handle the concerns of employees, customers, and clients with tact while adhering to confidentiality policies

Superior knowledge of the safe use of all related equipment

Highly organized with a strong focus and commitment to quality

Able to effectively use a computer and all related software, including POS equipment


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