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Executive Sous Chef

2 months ago

Saint Andrews, Canada The Algonquin Resort Full time

The Opportunity:

We are seeking a highly skilled and experienced Sous Chef to join our culinary team at The Algonquin Resort. As a key member of our kitchen staff, you will be responsible for the preparation of high-quality meals in accordance with our company standards, menu specifications, and production schedules.

The Company:

The Algonquin Resort is a leading hospitality company with a portfolio of luxury hotels and resorts across Canada. We are committed to delivering outstanding guest experiences and superior returns on quality hospitality investment.

The Role:

The Sous Chef position is responsible for overseeing the kitchen staff in the preparation of meals, while meeting required safety, hygiene, and quality standards. You will work closely with the Executive Chef and Executive Sous Chef to ensure the smooth operation of the kitchen.

Key Responsibilities:

  • Execute and supervise food production activities, including proper cleaning, cutting, marinating, seasoning, and cooking of food items.
  • Coordinate and control kitchen helpers in food storage, maintaining tidiness and following the first-in-first-out principle.
  • Oversee day-to-day production and operations in the kitchen, including planning and directing all food preparation.
  • Conduct and coordinate inventories, monitoring material consumption and ordering required food and equipment on a daily basis.
  • Participate in the development of food products and menus as needed for menu presentations.
  • Monitor and ensure compliance with recipe specifications, maintaining and monitoring quality, and conducting quality control checks according to health regulations.
  • Ensure that the area of responsibility is properly organized, staffed, and directed, creating daily schedules to ensure proper staffing requirements are met.
  • Guide, motivate, and develop subordinate employees, teaching and training staff on production and presentation changes to menu items.
  • Implement and control the cost budget in the area of responsibility, initiating and steering corrective actions in case of deviations.
  • Discipline and document underperforming staff members, assisting the Executive Chef in the absence of the Executive Sous Chef.
  • Perform other related duties as assigned or requested.

Competencies We Are Seeking:

  • Minimum 2 years' experience in a Culinary Supervisory capacity in a full-service hotel environment or successful restaurant environment.
  • Diploma/Degree in Culinary Arts or related field.
  • Experienced kitchen leader with proven ability to supervise the production of upscale food at high volume levels.
  • In-depth familiarity with the kitchen's operation.
  • Must have flexible schedule: days, evenings, and weekends.
  • Knowledge in the elaboration of menus and food concepts.
  • Must have a great sense of attention to details, leadership skills, and communication skills.
  • Demonstrate a positive attitude and team spirit.
  • Strong interpersonal, communication, and leadership skills.
  • Proven ability to manage multi-tasked assignments.
  • Passionate and energetic about food and beverage, entertainment, and entertaining guests.