Sous Chef
Posted Updated
Reporting to the Cluster Executive Sous Chef, responsibilities and essential job functions include
Responsibilities include but not limited to:
- Consistently offers professional, friendly and proactive guest service while supporting fellow colleagues
- Ensures consistency in the preparation of all food items for a la carte and or buffet menu according to hotel recipes and standards
- Conducts daily shift briefings to kitchen colleagues
- Ensures all kitchen colleagues are aware of standards & expectations
- Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback
- Maintain and enhance the food products through creative menu development and presentation
- Have full knowledge of all menu items, daily features and promotions
- Actively interact with guests at tables
- Balance operational, administrative and Colleague needs
- Ensure proper staffing and scheduling in accordance to productivity guidelines
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
- Follow kitchen policies, procedures and service standards
- Follow all safety and sanitation policies when handling food and beverage
- Other duties as assigned
- Diploma/certification in a culinary discipline an asset
- Previous experience in the culinary field
- Jouneyman's papers or international equivalent as an asset
- Strong Interpersonal skills
- Highly responsible and reliable
- Ability to work cohesively with the team
- Ability to focus on guests' needs, remaining calm and courteous at all times
Physical Aspects of Position (include but are not limited to):
- Frequent standing and walking throughout shift
- Occasional lifting and carrying up to 25 lbs
- Frequent kneeling, pushing, pulling, sitting
- Capable of working independently