Sous Chef

Job Description

Sous Chef

The Sous Chef is responsible for the daily operation of the kitchens (19th Hole, Numa, Casino & Banquets). Working closely with the Executive Chef, the Sous Chef will carry out supervisory duties such as scheduling, assigning, and directing work and managing staff. You would uphold performance standards, policies, and procedures like cooking methods and quality benchmarks while ensuring compliance with food and kitchen safety and health regulations. The Sous Chef is expected to cook and assist line cooks in preparing quality food in a clean, organised manner, and takes responsibility for the quality of the products served.

Responsibilities

• Interview and hire for each outlet according to the pre-approved hiring plan.
• Complete onboarding and departmental training for new hires.
• Create, post, and manage the outlet's schedule.
• Provide ongoing training to improve service delivery and to engage and develop team members.
• Review team members' hours and approve them in the current Time & Attendance system.
• Make sure all food service staff understand tip-out procedures.
• Uphold Standards of Service and ensure guest satisfaction.
• Understand and convey events, groups, and distinctive menu features.
• Submit low-stock items to the Inventory Manager and assist with the weekly inventory.
• Uphold responsible service and comply with BCLC laws and policies.
• Provide assistance on the line as needed, including cooking and preparing food.
• Foster strong professional relationships and a positive workplace environment.
• Work together with team members on special events and promotions.

Knowledge, Skills, and Abilities

• Ability to cook meats, fish, vegetables, soups, and other hot food products accurately and efficiently. The ability to display creativity in food preparation and presentation.
• Knowledge of the accounting aspects of food and beverage with the appropriate mathematical skills. Demonstrate fiscal responsibility, with attention to labour costs and expenses.
• Ability to develop, cultivate, and lead a team and demonstrate accountability by planning and managing time well.
• Conflict resolution skills with the ability to handle guest and employee issues professionally, courteously, and with understanding, even in challenging situations.
• Shows the ability to communicate clearly and accurately, ensuring others are kept informed.
• Shows the ability to work within a team by being helpful, respectful, approachable, and collaborative. Communicates well with other leaders and departments.
• Proficiency in Microsoft Office applications and communication tools.

Conditions of Employment

A minimum of 5 years of experience as a sous chef is required. Previous hotel or resort experience, including working with multiple kitchens and dining options, is preferred. Experience in banquet culinary service would be considered an asset. Candidates must hold a valid Food Safe certificate and have up-to-date WHMIS training. You will need to acquire and maintain a gaming employee certificate of registration from the British Columbia Gaming Policy and Enforcement Branch, as well as a Serving It Right certificate. Employees should be prepared to work in both indoor and outdoor environments with varying temperature conditions. Flexibility to work both evening and morning shifts, holidays, and weekends is necessary. This position is eligible to participate in our company-sponsored Group Health benefit program after 90 days of employment, which includes an extra five days of paid sick leave. St. Eugene offers a competitive wage and vacation package, along with numerous staff discounts and perks at the resort.