Sous Chef
6 days ago
As a key member of our culinary team, the Junior Sous Chef plays a vital role in ensuring the smooth operation of our food service facilities. Reporting to the Executive Chef, this individual will be responsible for assisting in the preparation and cooking of foods, coordinating the activities of cooks and other food-service associates, and assuming responsibility for the kitchen and food-service associates in the absence of the Executive Chef.
Key Responsibilities- Culinary Operations: Cook and prepare food following approved recipes and production standards, ensuring all deadlines are met based on production orders.
- Supervision: Supervise hourly food service associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews, and recommending disciplinary action as needed.
- Food Safety and Sanitation: Store food in designated areas following all corporate and provincial food safety and sanitation procedures, ensuring proper food handling, presentation, portion control, and maintenance of appropriate serving temperatures.
- Equipment Maintenance: Maintain sanitation of equipment, supplies, and utensils, cleaning workstations thoroughly before leaving the area and keeping display equipment clean and free of debris during meal service.
- Customer Service: Interact with customers to resolve complaints in a friendly, service-oriented manner, relaying relevant information directly to the supervisor.
- Menu Knowledge: Demonstrate a complete understanding of daily menu items and accurately explain them to associates and customers.
- Inventory Management: Monitor inventory and deliveries of product and supplies, tracking product production, consumption, and waste, and informing the supervisor when supplies or products are low.
- Experience: Two years of related culinary supervisory experience in a fast-paced production-oriented environment.
- Certifications: FoodSafe Level 1 Certification.
- Education: Post-secondary education in culinary or related studies.
- Skills: Strong background in banquet and catering functions with high-volume production, comprehensive knowledge of food and catering trends, basic supervisory skills, ability to motivate and lead associates, hard-working team player with ability to prioritize effectively, excellent communication skills, and proficiency in Microsoft Office (Word and Excel).
Compass Canada is a leading foodservice and support services company that operates in a variety of settings, including schools, colleges, hospitals, office buildings, and more. We are committed to nurturing a diverse workforce representative of the communities within which we operate and encourage all qualified candidates to apply.
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