Sous Chef

job description

To maintain the highest standard of food quality and presentation in all food outlets of the hotel.

Reports to
Full Time
Primary Function

To be responsible for all service aspects of the kitchen.

Duties & Responsibilities
  • To assist Chef with the ongoing training of all kitchen personnel. This includes
  • The techniques used to prepare all menu items at their designated station
  • The techniques used to prepare the mise en place at their designated stations
  • The maintenance of cleanliness at their workstation and the rest of the kitchen
  • All policies and procedures pertaining to Health and Safety within the kitchen
  • All procedures regarding the maintenance of kitchen inventory to maintain cost controls
  • Time management skills
  • To assist with the planning menus for the hotel
  • To assist with the inventories and paperwork & ordering
  • To assist the Chef with ensuring that that all kitchen cost controls are upheld. This includes:
  • Performing inventories
  • Ordering product when necessary for all kitchen outlets and banquets
  • Managing staff requirements for the kitchen and functions in a cost-effective manner
  • Monitoring the rotation of all stock including the mise en place at all workstations
  • To oversee that all Health & Safety requirements and regulations are being met in the kitchen. This includes
  • Staff workstations are clean and organized during service and after the shift end
  • Scheduling the deep cleaning including fridges, hood vents, dry storage area and staff cafeteria
  • Product used at workstation is fresh and proper rotation is being utilized
  • Staff are trained and certified for foodsafety as per local health unit standards
  • Maintaining all staff records of training as they pertain to WCB, OH&S and WHMIS
  • To be on hand for all peak volume times, when the Chef is not present
  • Assisting with the preparation and planning for event tastings when required or requested by potential customers
  • Oversees the preparation of all food for the staff cafeteria in the absence of the Chef
  • Assists in the generation of new revenue by implementing ideas for improvements within the kitchen.
  • To perform other associated duties as assigned
  • Ensures that all communication in the kitchen is always professional amongst each other and with other departments.
  • Actively works on building a motivated, positive team within the kitchen department
  • 2-4 years of supervisory/practical experience
  • Culinary education an asset
  • Substantial knowledge of food safety and handling procedures
  • Excellent interpersonal skills
  • Ability to work all restaurant operating hours
  • To be able to endure long periods of standing (sitting, bending, and lifting may be required)
  • Able to work under pressure
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