Senior Sous Chef

• Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
• Coordinates and controls kitchen helpers in food storage (e.g. maintaining tidiness, following the first in – first out principle)
• Oversee day-to-day production and operations in the kitchen which includes the planning and directing of all food preparation
• Conducts, coordinates and supervises inventories
• Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan
• Participates in the development of food products and menus as needed for menu presentations
• Must be aware of content in catering manuals
• conducts updates when necessary
• Executes countermeasures in the production in case of customer complaints
• Supports training of kitchen staff
• Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and OHSA regulations are adhered to
• Maintains and monitors quality, conducts quality control checks according to health regulations
• Conducts quality checks of goods received
• Monitors and ensures compliance with recipe specifications
• Ensure that the area of responsibility is properly organized, staffed and directed
• Create daily schedule to ensure proper staffing requirements are met
• Guide, motivate and develop the subordinate employees
• Teach and train staff of production and presentation changes to menu items
• Implement and control the cost budget in the area of responsibility
• initiate and steer corrective actions in case of deviations
• Discipline and document underperforming staff members
• Assist Executive Chef in the absence of the Executive Sous Chef
• Performs other related duties as assigned or requested
• Assists with ordering, and month end inventory
• Assist with hiring and onboarding new team members
• Develops members of the culinary leadership team for next steps

• Minimum 3 years’ experience in a Culinary Supervisory capacity in a full-service hotel environment or successful restaurant environment
• Diploma / Degree in Culinary Arts or related field
• Experienced kitchen leader with proven ability to supervise the production of upscale food at high volume levels
• In-depth familiarity with the kitchen’s operation
• Must have flexible schedule: days, evenings and week-ends
• Knowledge in the elaboration of menus and food concepts
• Must have a great sense of attention to details, leadership skills and communication skills
• Demonstrate a positive attitude and team spirit
• Strong interpersonal, communication and leadership skills
• Proven ability to manage multi-tasked assignments
• Passionate and energetic about food & beverage, entertainment and entertaining guest

Subsidized housing subsidized meals, use of onsite fitness facilities, pools, discounts at spa, and golf course