Sous Chef

Résumé du poste

Assist the Executive Chef in managing all culinary operations and supervising a team of 15 to 20 people. Ensure high-quality food production for banquet and a la carte services while maintaining strict safety and sanitation standards.

Détails du poste

Fox Harb’r Resort is a 5 Star, 4 Diamond property nestled along the coast of the Northumberland Strait in Wallace, Nova Scotia. We are offering a unique opportunity for you to experience a 5 Star Luxury work environment. With this opportunity you will be presented with a distinctive career, experience, and benefits in a World Class setting. General Description: To consistently provide quality and production for all food items for daily banquet & a la carte services in an organized and efficient manner. Reporting to the Executive Chef, the Restaurant Chef is the direct supervisor in the kitchen and actively participates in the creative and innovative processes of expanding the culture of the culinary team of 15 to 20 persons. Qualifications & Requirements: Must be obsessed with food and have a keen interest in the culinary arts Maintain understanding and knowledge of current trends and practices within the profession Red Seal certification and 5 years’ experience as Sous Chef in a similar property Culinary training in a recognized school or apprenticeship program Ability to confidently interact and consult with guests on a daily basis Excellent interpersonal and communication skills in leadership and team problem solving Possess necessary skills and creativity to enhance food quality and presentation standards within a consistency-based framework Ability to train others within the defined standards using established and accepted culinary techniques Must display attention to detail and strong organizational skills Ability to deal with several operative outlets and catering venues simultaneously – Fox Harb’r operates three kitchen facilities on property Ensure workplace and food safety requirements are consistently met Inventory management, portion control, and waste minimization Current sanitation certificate, food handler training, WHMIS Responsibilities: Assist Executive Chef in the management and direction of all culinary operations Assume a leadership role in the kitchen to assist in making the kitchen successful everyday Assist in the planning and execution of all menus for dining service and banquet events Ensure all menu items are prepared to standard in a timely and efficient manner and to customer requirements Promote effective communication and co-operation with all departments Follow up on all day to day and extra duties for all Team Members Ensure that all mis en place is completed in a timely and efficient manner Ordering and procurement of required supplies for daily operation, inventory and cost controls Scheduling and labour control Ensure cleanliness and organization of all kitchens is maintained and that all food product is properly stored Ensure all appropriate provincial health regulations and food handling techniques are followed All other assigned duties from Executive Chef. At Fox Harb’r Resort, we know every employee is a valued part of the team. Our benefits include: Travel Fuel Allowance Discounts at the Resort's Dining Areas; The Cape Cliff and Willard Discounts on Accommodations, Golf and Spa services & products and Activities Friends and Family Rates for overnight accommodations Complimentary use of the Junior Olympic Pool, Mineral Pool and Fitness Room Team Member Activities and Department Incentives Team Member Education Funding and Bursary Program Team Member housing availability Fox Harb’r Resort is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status

Ce que vous ferez

Assist the Executive Chef in managing all culinary operations and supervising a team of 15 to 20 people. Ensure high-quality food production for banquet and a la carte services while maintaining strict safety and sanitation standards.

Exigences

Requires Red Seal certification and at least 5 years of experience as a Sous Chef in a similar luxury property. Must possess culinary training from a recognized school and hold current sanitation and food handler certifications.

Avantages

• Travel Fuel Allowance • Dining Discounts • Accommodation Discounts • Golf Discounts • Spa Services And Products Discounts • Activities Discounts • Friends And Family Rates • Complimentary Pool And Fitness Room Use • Team Member Activities • Department Incentives • Education Funding And Bursary Program • Team Member Housing Availability

Compétences indiquées

• Résolution de problèmes · Souhaitée
• Sens de l’organisation · Souhaitée
• Leadership · Souhaitée
• Salubrité alimentaire · Souhaitée
• Communication · Souhaitée
• Gestion des stocks · Souhaitée

Autres compétences pertinentes

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Culinary Arts
• Kitchen Management
• Menu Planning
• Leadership
• Inventory Management
• Portion Control
• Waste Minimization
• Food Safety
• Staff Training
• Communication
• Organization
• Problem Solving

Domaines d’emploi

• Food & Beverage
• Hospitality
• Management & Leadership