Current jobs related to Sous Chef - Kananaskis - Pomeroy Kananaskis Mountain Lodge

The Role:The primary responsibility of the Sous Chef is to offer expertise in the area of Culinary & Stewarding as it relates to all areas within the hotel. This person will provide leadership and management to the culinary and stewarding team members within the property delivering on the service promise and continuity of the culinary team’s activities. In addition, the Sous Chef will work in fostering and developing new partnerships and relationships with suppliers and the community in order to create efficiencies in relation to value and service.  Job Duties: Reporting to the Executive Sous Chef and Executive Chef the primary responsibilities are: Motivate employees to provide excellence in service, developing strong channels of communication and fostering team spirit. Training of individuals on job duties and sanitation and safety procedures Instruct and Supervise cooks in preparation, cooking, garnishing and presentation of food. Prepare and cook complete meals, banquets or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays. Lead the implementation of new menus as well as the production and standardization of those menus. Create new recipes. Prepare and cook food ensuring highest quality standards have been met, maintaining a safe and organized work area. Estimate food requirement and may estimate food and labor costs. Assist with recruitment of culinary team members. Arrange for equipment purchases and repairs when necessary. Ability to manage and complete all administration shift duties and reports. Enforcing strict health and hygiene standards in the kitchen and follow the rules of health and safety. Monitoring portion and waste control to maintain profit margins. Attend training courses and seminars as and when required. Ensure that the production, preparation and presentation of food are always of the highest quality. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitization. May requisition food and kitchen supplies Flexible shifts hours will be required. Ensures the safe operation of kitchen equipment by inspecting for, reporting and correcting safety hazards. Employment Experience and Educational Requirements: 2-5 years’ experience in a similar position within a resort setting Minimum 5 years of cooking experience Proven leadership skills with the ability to “coach” a team Average 10 hours a day Cook’s trade certification, which is available in all provinces and territories, or equivalent credentials, training and experience required Completion of Secondary school required Team player and strong hands on individual Former education in Food and Beverage or Hospitality Management an asset Understand the basic structure of labor and cost controls and be able to adhere to those plans. Amazing Perks: Personal days: 5 per year after 90 days of continued full-time employment Food and Beverage discounts at ALL 6 of our dining outlets Growth and development opportunities, both personal and professional Onsite staff accommodations which include a residence convenience store and employee gym One meal per day in our employee cafeteria (taxable benefit) Discounts on activities offered through our Activities Committee: Skydiving, Yoga, rafting, to name a few Shuttle access to Calgary and Canmore Health and Wellness benefits (some restrictions may apply) Vacation is accrued starting on your first day of work at a rate of 4% of your earnings Marriott Destinations membership providing you with discounted room rates and food and beverage discounts at any of Marriott’s chain of hotels Discounted access to our Nordic Spa Discounted Ski Pass and Golf rates* Kananaskis Parks Pass