Sous Chef

Job Number 24134344
Job Category Food and Beverage & Culinary
Location The Algonquin Resort St. Andrews by-the-Sea Autograph Col, 184 Adolphus Street, St Andrews, New Brunswick, Canada VIEW ON MAP
Schedule Full-Time
Located Remotely? N
Relocation? N
Position Type Management

Additional Information: This hotel is owned and operated by an independent franchisee, The Algonquin Resort. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

Role Overview: The Executive Sous Chef is responsible for the preparation of high-quality meals in accordance with company standards, menu specifications, and production schedules. He/she oversees kitchen helpers in meal preparation, while meeting required safety, hygiene, and quality standards. This position works closely with the Executive Chef and provides support in their absence. An experienced kitchen leader is required with a proven ability to supervise the production of upscale food at high volume levels.

Key Responsibilities:

• Executes and supervises food production activities, including proper cleaning, cutting, marinating, seasoning, and cooking of food items.
• Coordinates and controls kitchen helpers in food storage, maintaining tidiness, and following the first in – first out principle.
• Oversees day-to-day production and operations in the kitchen, including planning and directing all food preparation.
• Conducts, coordinates, and supervises inventories.
• Monitors material consumption and orders required food and equipment daily to satisfy the production plan.
• Participates in menu development as needed for presentations.
• Ensures compliance with catering manuals and conducts updates when necessary.
• Executes countermeasures in production in case of customer complaints.
• Supports training of kitchen staff.
• Maintains and monitors hygiene, health, and safety standards, ensuring adherence to Hazard Analysis and OHSA regulations.
• Conducts quality checks of goods received and monitors compliance with recipe specifications.
• Ensures the area of responsibility is organized, staffed, and directed appropriately.
• Creates daily schedules to meet staffing requirements.
• Guides, motivates, and develops subordinate employees.
• Teaches and trains staff on production and presentation changes to menu items.
• Implements and controls the cost budget in the area of responsibility, initiating corrective actions as necessary.
• Documents performance issues and disciplines underperforming staff members.
• Acts as Executive Chef in their absence.
• Performs other related duties as assigned or requested.
• Ensures the kitchen is clean and sanitary and complies with all federal, provincial, and local laws, including health and safety regulations.
• Personal vehicle travel locally or to other locations is a primary job duty.

Education/Experience:

Culinary School degree or equivalent work experience. Special consideration will be given to those who exhibit exemplary performance.

Certification and/or License Requirement:

Alcohol awareness certification and/or food service permit as required by local or provincial government agency. Food Service certification as required by franchise. Valid provincial driver’s license.

Skills:

• Leadership Skills
• Strong oral and written communication skills
• Attention to detail
• Planning and organizational ability
• Customer Service

Working Conditions:

Will be required to work nights, weekends, and holidays. Will be required to work in a fast-paced, stressful environment. At times, especially in summer months, temperatures may rise, causing the work environment to become very warm. Ability to travel regularly and operate own vehicle is essential.

This company is an equal opportunity employer.

#J-18808-Ljbffr

---