Cafeteria Chef

**Sous Chef**

**Brown’s Plus+ Inc. at Ashbury College**

**Ottawa, ON**

We are partnered with Ashbury College and are responsible for providing exceptional dining services to the students and faculty. As a Sous Chef, you will be responsible for managing the evening dining services including the preparation and cooking of a varied selection of food and leading the culinary team.

**Duties and responsibilities will include but are not limited to the following**:

- Prepare and cook food for the dining facilities such as soups, daily menus, specials of the day, vegetables, sauces, gravies, etc., and ensure primary preparation is completed for the following day
- Provide leadership to the culinary team; Professional service and communication directly with customers to ensure their satisfaction with the product, quality and variety of food.
- Provide guidance to culinary team, including, food preparation and presentation instruction, cooking techniques, recipe adherence, record keeping, and station set up / replenishment
- Responsible to know specific menu items, daily features, all ingredients and known allergens, portion sizes, and is prepared to answer customer queries accurately; Provide service instructions to the culinary and front of house team such as ingredients, portions, etc.
- Assist with maintaining adequate levels of product for the evening shift this includes soups, daily menus, specials of the day, vegetables, sauces, gravies, pastries, pies etc.
- Responsible for the monitoring, auditing and recording food handling activities to prevent food safety risks
- Comply with all health and safety regulations, requirements and guidelines for working safely (lifting, knife safety, wet floor procedures and hot oven safety) and use of personal protective and safety equipment
- Report unsafe acts, conditions or equipment malfunction; report any injuries or illness immediately
- Uses the principles of sanitation; wash, rinse and sanitize dishes, equipment and tools and server line counters frequently and /or as needed throughout each shift to reduce cross contamination possibilities
- Ensure and assist with daily, weekly and monthly cleaning schedules
- Perform other duties as assigned

**Qualifications**

**Education**
- Minimum of grade 12 education required
- Cook’s trade certification or equivalent credentials, training and experience are required
- 3 years of experience in commercial food preparation as a Sous Chef
- 1 year of experience in a supervisory capacity
- Current Safe Food Handlers Certificate
- Current CPR, First Aid and WHMIS Training would be an asset

**Experience**
- Thorough knowledge and understanding of related legislation, pertinent to food handling, safety such as Health Unit regulations
- Highly effective verbal and written communication skills; Ability to direct and supervise small and large groups of employees
- Ability to prepare and/or follow standardized recipes and instructions, as well as to adapt them; creativity
- Exceptional organizational abilities

**Required**:

- Police / Vulnerable Sectors Check will required as your are working among young children.
- Cook's trade certification or equivalent credentials, training and experience are required.
- 1 year of experience in a supervisory capacity of a culinary team.

**Schedule**:

- 10:30am to 7:00pm Sunday to Thursday

Pay: $25.00 per hour

**Benefits**:

- Discounted or free food
- Extended health care

Flexible language requirement:

- French not required

Schedule:

- Day shift

**Experience**:

- Cooking: 3 years (preferred)

Licence/Certification:

- Food Handler Certification (preferred)
- Food Safety Certification (preferred)
- Class G Licence (preferred)

Work Location: In person