Executive Sous Chef

4 months ago

Yellowknife, Canada Nova Hotels Full time

PRIMARY FUNCTIONS

Reporting to the Chef, the Executive Sous Chef is responsible for ensuring the highest standards of hospitality and food safety by overseeing all aspects of the kitchen operations. With a strong understanding of preparation and budgeting, the Executive Sous Chef controls both food and labour costs while achieving the highest quality of service and creating memorable meals for all our guests.

This position is also entrusted with and expected to create and maintain an enjoyable work environment that fosters career growth and development for our team members through strong leadership.

DUTIES AND RESPONSIBILITIES

  • Follows and enforces all Nova Hotels’ policies and procedures in accordance with Nova’s brand standards.
  • Provides exceptional guest service at all times.
  • Ensures customer concerns are addressed in a timely and professional manner.
  • Monitors the responses on customer comment cards; identifies problem areas and formulates solutions.
  • Maintains a visible public presence within hotel and within community.
  • Maintains safe working conditions within department and hotel by ensuring that all associates follow safety rules and procedures.
  • Conducts daily walk throughs of the banquet rooms, kitchen(s) and buffets.  Notes any deficiencies and follows up as required.
  • Works closely with the maintenance department conducting product and/or equipment tests as necessary.
  • Reports all concerns related to Maintenance, Health and Safety, Security or Suspicious circumstances (including smells/sights and sound) immediately.
  • Adheres to all Nova Hotels standards, including Hygiene and Grooming, Health and Safety, Fire Safety, Key Deliverables and Guest Interactions.
  • Optimizes efficient and effective utilization of facilities and equipment through effective planning, ordering and inventory control.
  • Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines.
  • Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense and waste.
  • Oversees inventory, purchasing, disbursement, and cost control for supplies.
  • Responsible for the day to day control of labour and food cost.
  • Schedules associates in accordance with forecasted occupancy; adjusts staffing as necessary for sudden changes in occupancy.
  • Approves department payroll and ensures accuracy & proper tracking.   
  • Coordinates and supervises the daily activities of the kitchen team.
  • Ensures associates are recognized regularly for their contribution.
  • Coaches and trains the associates on the hotel standards/key deliverables and approved methods of service and cleanliness.
  • Selects, orients, trains and coaches qualified associates.
  • Conducts effective associate meetings and counseling sessions.
  • Conducts performance reviews according to established deadlines.
  • Works with and alongside other members of the kitchen team to ensure that all food preparation and service is completed to the highest standards and in a timely manner for our guests.
  • Coordinates, supervises, and assists with all daily cleaning responsibilities to ensure that all food preparation areas, including all surfaces and equipment, are completed regularly. Practices and teaches the “clean as you go” philosophy.
  • Ensures that Kitchen Department operates within approved budget.
  • Contributes ideas and input during Leadership meetings as an engaged leader towards achieving the hotel’s goals and objectives.
  • Monitors performance of the department against approved budget; makes appropriate recommendations as necessary.

Other projects/duties as assigned.

Job Specifications and Skills:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Education:  High School diploma. Red Seal certification and CCFCC is considered an asset.

Experience: 3-5 years experience in kitchens.  Previous management or supervisory experience. 

Interpersonal Skills: Resolves conflict efficiently and effectively; Maintains confidentiality; Actively listens to others without interrupting or distractions; Maintains a positive attitude even in negative situations; Remains open to others' ideas and tries new things; Versatile. Able to work well under pressure and in stressful situations. Takes pride in a job well done.

 

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