Sous Chef

1 week ago


St John's, Newfoundland and Labrador, Canada Oak View Group Full time
About the Role

The Sous Chef will oversee the direction of the kitchen's daily activities in accordance with policies and objectives to ensure guest satisfaction, profitability, and a positive, productive, and compliant 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 set up.
  • Assist the Executive Chef with kitchen record keeping and administrative requirements, including food inventories and ordering.
  • Measure, mix, and cook ingredients according to recipes.
  • Maintain a clean kitchen, ensuring no food debris is present on floors, walls, equipment, work tables, ceilings, or any other surface within the kitchen area.
  • Ensure kitchen staff are aware of workplace expectations by providing on-going assistance, training, and mentoring.
  • Assist the Executive Chef in ensuring quality, consistency, and concept are maintained, monitoring production of food preparation and ensuring recipe specifications, portion controls, and kitchen timings are met.
Requirements
  • Minimum of 2 years 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.
  • High school diploma and 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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