Sous Chef,Culinary Services Job Saskatoon area,Saskatchewan Canada,Restaurant/Food Service

Sous Chef, Culinary Services

Primary

Purpose:

The Junior Sous Chef plays an integral role as part of the kitchen leadership team managing and ensuring efficiencies and accountability in the day to day kitchen operations, assisting in the development and implementation of menu items and food programs as well as contributing to the on-going learning and skills development of the kitchen team.

Nature of Work:

Reporting to the Executive Chef and Executive Sous Chef, this position works hands-on throughout the kitchen departments providing leadership, supervision and direction to personnel ensuring best culinary practices, efficient production and that food quality, customer service, and workplace standards are maintained.

Work is performed in a fast-paced kitchen environment subject to pressure of inflexible deadlines.

Judgment and discretion is required in managing production, food products and inventory, and supporting staff through the changing priorities and competing deadlines of the multiple services that the kitchen supports.

The work is physically demanding and can involve moderate to heavy lifting. Shifts include evenings, weekends and/or stat holidays and are subject to change based on business.

The incumbent is accountable to the Consumer Services Team Charter and is aligned with its purpose, vision, and values, holding themselves and each other accountable to these guiding principles.

Typical Duties or Accountabilities:

Responsible for hands-on supervision and coaching of staff, including: providing leadership and motivation to other team members; driving systems and standards of kitchen operations by role modeling and spot checking; and supporting the ongoing development of all kitchen staff

Manages resources and coordinates with internal stakeholders and multiple departments

Provide staff support in employee supervision, training and development ensuring efficient operations, an engaged and accountable team, as well as fosters a positive work environment

Maintain standards to ensure high quality food is produced in a professional and efficient manner while continually striving to improve food preparation and presentation

On a daily basis, ensure a full scope of the kitchen departments to proactively identify and solve challenges and make corrective actions

Maintain knowledge of all menu items, daily features, promotions

Executes a variety of catering and high profile events

Participate in recipe and menu development

Ensure knowledge of department initiatives, vision and goals

Ensures internal policies and procedures are adhered to

Apply positive coaching and support to junior staff

Maintain effective and factual communication with kitchen team as well as internal and external stakeholders

Assist in Inventory Controls in conjunction with the Central Stores Supervisor to maintain proper rotation of fridges and storage areas to minimize waste

Act as a liaison between internal departments and stakeholders

Maintain proper rotation and utilization of stock, fridges and storage areas to minimize waste. When necessary modify menu items, create and scheduling feature items

Ensure best practices in regards to Food Safety and Occupational Health and Safety

Ensure proper use and maintenance of kitchen equipment

Maintain a positive and continuous improvement approach to ensuring best kitchen practices and team growth

Actively engage and bring forward ideas and suggestions with the leadership team

Stay current with culinary, food and hospitality trends
Assume duties of other sous chefs and the kitchen management in their absence

Other duties as assigned

Qualifications

Education:

Red Seal Journeyman’s Cook Certificate required.
Completion of a relevant culinary or hospitality program will be considered an asset.
A combination of experience and education may be considered.

Licenses:

A Food Safe Certificate is required.
WHIMIS Certificate is required.
A valid class 5 driver’s License

Experience:

Minimum 5 years of related culinary experience within a full service or multi-unit operation and minimum 3 years supervising and leading a team combined with a proven record of accomplishment maintaining high standards of productivity, efficiency…


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