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Executive Sous Chef
2 months ago
We are seeking a highly skilled and experienced Sous Chef to join our culinary team at Big White Ski Resort. As a key member of our kitchen staff, you will be responsible for assisting the Head Chef in all kitchen operations and management tasks.
Key Responsibilities- Assist the Head Chef in planning and executing menu development, inventory management, and kitchen operations.
- Supervise kitchen staff to ensure that food preparation is economical and technically correct, and that high standards of sanitation and cleanliness are maintained.
- Conduct regular inventory of food supplies and assess projected needs to minimize waste and optimize inventory levels.
- Implement safety protocols to safeguard kitchen staff and ensure compliance with health and safety regulations.
- Collaborate with the Head Chef on food production aspects of special events and ensure that all menu items meet high standards of quality and presentation.
- Evaluate food products to ensure that quality standards are consistently attained and make recommendations for improvement.
- Communicate effectively with kitchen staff, servers, and other resort staff to ensure seamless service and high guest satisfaction.
- Attend staff meetings and contribute to the development of new ideas and initiatives.
- Ensure guest satisfaction by being flexible and responsive to guest requests and needs.
- Manage disciplinary actions up to the verbal warning level and work with the Head Chef or Executive Chef on further action as needed.
- Certificate of Completion or Journeyman papers from an approved Culinary Institute.
- 3-5 years experience in a high-volume operation or similar role.
- Knowledge of supplies, equipment, and/or services ordering and inventory control.
- Organizing and coordinating skills to manage kitchen operations and staff.
- Ability to read, understand, follow, and enforce safety procedures to ensure a safe working environment.
- Knowledge of planning and scheduling techniques to optimize kitchen operations and staff productivity.
- Ability to plan work schedules and assign duties, and provide or arrange for training as needed.
- Ability to develop and test recipes and/or techniques for food preparation/presentation.
- Mentoring apprentices and other kitchen staff to develop their skills and knowledge.
- Skill in cooking and preparing a variety of food to meet high standards of quality and presentation.
- Ability to work in a team environment to achieve high levels of guest satisfaction and resort success.
- Must be able to stand and exert well-paced mobility for up to 4 hours in length.
- Ability to lift 11kg (25lbs) regularly and push and pull equipment of various sizes and weights.
- Must be able to kneel, bend, stoop, squat, and stretch to fulfill tasks and maintain a safe working environment.
- Requires grasping, standing, walking, repetitive motions, hearing ability, and visual acuity to perform job duties safely and effectively.
$26 - $28/hr, depending on experience.
