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Executive Sous Chef

2 months ago

Yellowknife, Northwest Territories, Canada Nova Hotels Full time
Job Summary

The Executive Sous Chef is a key member of the Nova Hotels team, responsible for overseeing all aspects of kitchen operations to ensure exceptional guest experiences and high-quality food service.

Key Responsibilities
  • Leadership and Management
    • Lead and motivate a team of culinary professionals to achieve exceptional service standards and quality food preparation.
    • Develop and implement effective strategies to control food and labor costs, ensuring profitability and efficiency.
    • Conduct regular performance reviews and provide coaching and training to enhance team members' skills and knowledge.
  • Food Safety and Quality
    • Ensure compliance with Nova Hotels' food safety policies and procedures, maintaining a clean and safe kitchen environment.
    • Implement quality control measures to guarantee exceptional food presentation and taste.
  • Inventory and Purchasing
    • Oversee inventory management, ensuring accurate tracking and ordering of supplies to minimize waste and optimize costs.
    • Develop and maintain relationships with suppliers to negotiate favorable prices and terms.
  • Guest Service and Relations
    • Provide exceptional guest service, responding promptly to customer concerns and feedback.
    • Collaborate with other departments to ensure seamless service delivery and exceed guest expectations.
Requirements
  • Education and Experience
    • High school diploma required; Red Seal certification and CCFCC considered an asset.
    • 3-5 years of experience in kitchens, with previous management or supervisory experience.
  • Interpersonal and Communication Skills
    • Excellent leadership and communication skills, with the ability to resolve conflicts efficiently and effectively.
    • Strong interpersonal skills, with the ability to maintain confidentiality and build strong relationships with team members and guests.
Working Conditions

The Executive Sous Chef will work in a fast-paced kitchen environment, with regular exposure to heat, noise, and physical demands. The ability to work well under pressure and in stressful situations is essential.