Sous Chef

• Ensures that the highest standard of food is produced based on standard recipes and their presentation at all times
• Ensures food is prepared to pre-determined specifications and works closely with staff to ensure portion controls maintained on a regular basis
• Assists in the progress of all food preparation prior to the service period to assure punctual delivery of properly prepared food
• Assists in training all kitchen staff with proper instruction on preparation of food, the operation of kitchen equipment as set by departmental standards, health and safety regulations and WHMIS
• Supervise and maintain quality standards of all food preparation by cooks and all other kitchen employees under his / her supervision and provides guidance to kitchen staff in the cleanliness and efficiency of the kitchen operations
• Ensures that safe food handling practices as per the WEG Food Safety Program are adhered to regularly. Addresses issues and reports to Sous Chef/Chef, as required
• Ensures that kitchen employees wear acceptable and clean uniforms and are well groomed at all times
• Organize and control receipts, storage, and issuing of foods from kitchens using the FIFO system
• Assist with scheduling and assigning work to kitchen employees under his / her supervision and adheres to budgetary guidelines
• Assist in conducting physical kitchen inventories and works with Sous Chef/Chef in addressing inventory variances
• Reports all unusual occurrences that may be detrimental to the operation of the kitchen to the Sous Chef or above
• Assist in maintaining daily payroll and daily staff attendance records through Kronos time and attendance system
• Generates purchase requisitions in a timely manner using AS/400
• Report and follow-up with any faulty equipment in need of repair
• Participates in the planning of new menus, production of recipes and assists in implementation in a timely manner
• Participates in addressing employee performance issues through the departmentally approved performance management program
• Demonstrates and lives the organization’s core values of Integrity, Respect, Excellence, and Accountability

• General to advanced knowledge of food preparation techniques
• Basic understanding and working knowledge of PC applications
• General to advanced understanding of safe food handling practices
• General understanding of food cost and labour management principles
• Sound knowledge of Health and Safety principles
• Minimum grade 12 education
• 3-4 years’ experience in full-service hotel or restaurant
• 1-2 years’ experience at Junior Sous Chef or Station Chef level in comparable environment
• Completed apprenticeship program or food technology diploma & Red Seal Certified are considered an asset

Completed apprenticeship program or food technology diploma & Red Seal Certified are considered an asset