Executive Sous Chef

1 week ago

St John's, Newfoundland and Labrador, Canada Oak View Group Full time
Job Summary

We are seeking an experienced and skilled Executive Sous Chef to join our team at Oak View Group. As a key member of our culinary team, you will be responsible for overseeing the direction of our kitchen's daily activities, ensuring guest satisfaction, profitability, and a positive work environment.

Key Responsibilities
  • Supervise all line set-up, prep, and breakdown activities, delegating tasks to line personnel as needed.
  • Oversee buffet, beverage, break, and carving table set-up and breakdown, ensuring all necessary equipment is available.
  • Assist the Executive Chef with kitchen record keeping, administrative requirements, and food inventories.
  • Measure, mix, and cook ingredients according to recipes, using a variety of pots, pans, knives, and equipment.
  • Maintain a clean kitchen, ensuring no food debris is present on floors, walls, equipment, work tables, ceilings, or any other surface.
  • Ensure kitchen staff are aware of workplace expectations, providing on-going assistance, training, and mentoring.
  • Assist the Executive Chef in maintaining quality, consistency, and concept, monitoring food production and ensuring recipe specifications, portion controls, and kitchen timings are met.
  • Monitor events, materials, and surroundings, guiding and directing kitchen employees as needed.
  • Ensure all food safety standards are followed, communicating with supervisors, peers, and subordinates as necessary.
  • Make decisions, solve problems, organize, plan, and prioritize work, evaluating information against standards and carrying out ideas, programs, systems, or products.
  • Document and record personnel discipline information, working with Human Resources as needed.
Requirements
  • Minimum of 2 years of experience in a similar position in a banquet, hotel, or convention center setting, with prior supervisory experience.
  • Ability to stand for extended periods, speak clearly, and make fast, simple, repeated movements of fingers, hands, and wrists.
  • Ability to bend, stretch, twist, or reach out with the body, arms, and/or legs, and lift, push, pull, or carry heavy objects.
  • High school diploma and completion of formal training or on-the-job training.
  • Good sense of taste and smell, and experience in culinary training, including menu planning, food preparation, and selection and storage of food.

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