Sous Chef

1 week ago


Etobicoke, Ontario, Canada Woodbine Entertainment Full time

JOB SUMMARY
The aim of this position is to guarantee consistency, adherence to the production schedule, and efficiency in the production and presentation of all food items. Working closely with kitchen staff to uphold quality standards is essential.

The Sous Chef plays a critical role in overseeing the kitchen staff's performance and addressing operational deviations in collaboration with the Chef & Head Chef.


KEY RESPONSIBILITIES:
  • Supervise and uphold quality standards for food preparation
  • Ensure the highest standard of food quality based on standard recipes
  • Maintain pre-determined food specifications and portion controls
  • Aid in food preparation progress before service
  • Train kitchen staff on food preparation, equipment operation, and safety regulations
  • Promote safe food handling practices as per the WEG Food Safety Program
  • Ensure kitchen employees have clean uniforms and are well-groomed
  • Manage food receipts, storage, and issuing following FIFO system
  • Assist in scheduling and assigning work adhering to budget guidelines
  • Conduct physical kitchen inventories and address inventory variances
  • Report unusual occurrences and faulty equipment
  • Generate purchase requisitions using Yellow Dog
  • Maintain daily payroll and attendance records
  • Participate in menu planning and recipe production
  • Address employee performance through the performance management program
  • Demonstrate organizational core values

JOB SPECIFICATIONS
  • Knowledge
    • General to advanced knowledge of food preparation techniques
    • Basic understanding of PC applications
    • Understanding of safe food handling practices
    • Knowledge of food cost and labor management principles
    • Health and Safety principles
  • Skills
    • Effective communication, interpersonal, and organizational skills
    • Time management and multitasking abilities
    • Ability to work in a dynamic environment
  • Education and Experience
    • Minimum grade 12 education
    • 3-4 years' experience in hotel or restaurant industry
    • 1-2 years' experience at Junior Sous Chef or comparable level
    • Completed apprenticeship program or food technology diploma & Red Seal Certified preferred
  • Working Conditions
    • Kitchen environment with physical discomfort due to temperature and noise
    • Standing and walking may be required up to 75% of the time
    • Varied work hours including weekends and holidays
    • Work locations at Woodbine and Mohawk racetracks

This job description sets the expected nature and level of work for the role. It may not encompass all activities or duties required. Additional duties may be assigned based on operational needs.


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