Sous Chef
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- Maintains quality and consistency levels of food production and presentation and consistently monitors expenses.
- Ensures waste is minimized through accurate ordering, adhering to established par levels, production and maintains and sets sanitation, hygiene and safety standards.
- Ensures team productivity through training, coaching and mentoring.
- Graduate of a degree in Culinary Arts or related discipline an asset.
- Minimum of five (5) years experience in a luxury hotel or fine-dining kitchens with a strong general operational knowledge.
- Excellent leadership, communication, and organizational skills.
- Strong working knowledge of Microsoft Office applications and food safety and sanitation.