SOUS-CHEF

YOUR MISSION

• Assist Chef in the hiring, training and supervising of all kitchen staff
• Assist Chef with purchasing of food or equipment for the Food and Beverage Departments
• Assist Chef with controlling food cost
• Assist Chef with weekly menu updates and any changes in the restaurant and banquet menus
• Maintain a safe, clean and organized kitchen
• Ensure that all food is properly stored and labeled
• Maintain and oversee all cooking temperatures and all cooling temperatures
• Assist Line Employees in the service of restaurant and banquets
• Monitor Line Employees with their daily set-up for breakfast, lunch and dinner services
• Assist employees at any given time with set up and service per need
• Remain in constant communication with the dining room managers on daily activities of the kitchen

The length of time of these tasks may vary from day to day and task to task.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the Hotel.
In addition, attendance at all scheduled training sessions and meetings is required.

PHYSICAL DEMANDS

• Must be able to stand for up to 8 hours per shift
• Walking is required
• Requires grasping, writing, standing, repetitive motions, listening and hearing ability and visual acuity

REQUIREMENTS

• Must be able to cut, portion and control meat, fish and poultry products
• Must be able to keep a flexible schedule
• Must have administrative and team building skills and a "hands-on" leadership style
• Must be able to speak, read, write and understand the language(s) used in the workplace: French and English
• Passion for food and beverage service
• Strong leadership skills
• Committed to service, quality and cleanliness
• Flexible and not afraid of change
• Knowledge of writing, costing out and changing menus
• Good communication skills to build successful working relationships with employees to be supervised and other managers
• Full knowledge of soups, sauces and other products used in the kitchen

SALARY

To be discussed