Supervisor Kitchen

 A Day in YOUR Life as a Sous Chef

Every person that enters our restaurant should be greeted and feel like a guest  This is YOU on your first day of work and every work day after that.  You walk in with a smile, say hello to passing guests and acknowledge your colleagues, perhaps with a smile, nod or salutation.  You already have a feel for how your day is going to unfold based on the flow and noise level in the restaurant and you aren't even in uniform yet You make your way to the employee change room and transform into to your sharp, sophisticated look with your professional uniform, punch in at the time clock and energetically join your teammates in the kitchen. 

You may be preparing to join a shift or open the kitchen, either way preparing great dishes and assisting your teammates is paramount.  Regardless of the time of day or length of shift, you are ready to meet every guest with exceptional service and care

As the day begins, you check in with the Chef to prioritize your duties for the day.  The Restaurant Manager passes the reservation sheet for lunch and dinner which allows you to prepare for peak busy periods.  Do we have a special course arranged for today?  A group of 50 will be coming in for lunch  You efficiently plan your day and prep all ingredients for reservations and a la carte service.  You review any Banquet Event Orders for the week and work with the chef to create a plan ensuring that the team is always prepped for the next day's events.  You ensure your team has organized their workstations first as this saves you from disarray…a prepped kitchen is an efficient one  You create and ensure the team is following the prep list.  You will be constantly on the move overseeing peeling, chopping, mixing, sautéing, and preparing sauces.  Time is crucial to every aspect of your work. You are a multitasker.  You may be chopping herbs, frying vegetables on your range, checking the oven temperature and assisting your team mates simultaneously.   Also, you must maintain cleanliness and handle food properly according to food sanitation regulations.  Inspect the food storage and ensure that each item is stored in the correct shelves with the earliest expiration date in front.   Once the restaurant opens, orders keep pouring in.  You ensure the team is focused on orders and keeping their workstations organized as this minimizes chances of miscommunication.  You are on expo during peak periods and might be moving between line expo and banquets throughout the day to ensure the highest quality and presentation of food.   You need to stay focused and energized throughout the day and keep the team motivated for excellence.  Even though your team cleans their stations as they go, it gets messy when things get busy; so, you ensure that they tidy up the stations, counters, and storage areas at every opportunity.  Your shift in the kitchen goes by in a flash.  Your standards are high, and you take pride in your job in the kitchen, banquets and the restaurant.  You are a team player and always look for opportunities to assist your team mates. 

By the time you leave, you are more than satisfied that your guests are all taken care of and having a great time in our restaurant and outlets. 

Who you are and why is this important…

• Enthusiastic, Attentive and Approachable
  • Ensuring our guests and team mates feel comfortable.
• Organized & Communicative
  • Clear, concise communication between team members and guests alike creates a smooth operation.
• Effective Multi-Tasker
  • Personal interactions, phones, emails and on-going projects are always in play.

What happens behind the scenes of all those interactions…

• You follow company policies such as cooking food to Chef's standards, operating equipment properly and any other requirements for the processes as outlined by your department leaders; 
• Involvement in the food preparation and cooking on line to ensure proper presentation and speed of service standards;
• Conduct frequent inspections of all food storage areas in order to prevent food spoilage and maximize the food cost expenditures;
• Possess thorough knowledge of Sanitation and Food Safe procedures as established by the Health Board and hotel policies and procedures;
• Maintain a calm and welcoming demeanor while multitasking to handle team interactions at the same time as your daily tasks;
• Follow all company and brand standards;

What are we looking for…

• Minimum two years of culinary experience working in a high volume kitchen.
• Flexibility to work a variety of shifts.
• Ability to remain standing for the duration of an 8 hour shift.
• Effective multi-tasker with the ability to continuously reprioritize daily activities.
• The understanding that SERVICE is the key to any successful business.
• Red Seal is preferred however not required.
• Serving it Right (BC) or ProServe (AB) certification.