Overview
C132 – Sous Chef Jobs in Chilliwack, Canada at Kaizen Lab Inc.
Title: C132 – Sous Chef
Company: Kaizen Lab Inc.
Location: Chilliwack, Canada
Category:
Position: C132 – Sous Chef – (Full Time)
Title: Sous Chef – (Full Time)
Number of Positions: 1
Competition Number: C132
Location: Chilliwack, BC
Position Status: Full Time, Permanent
Shift Timings & Days: Monday
– Friday 10:30 am- 06:30 pm
Reports to: Program Manager
Compensation: (Grid 13) $28.21 – $29.94
Responsibilities Administration of Operations
- Lead role in ensuring that the operations of the program’s culinary team achieve a consistent high quality of services that meets and exceeds requirements.
- Act as an ambassador for the Phoenix Society, responsible for the coordination of Food Truck catering and overall food truck operations.
- Assist the Kitchen Manager in ordering supplies and stock.
- When not coordinating the food truck, work in the kitchen on a full-time basis as needed.
- Work with the Kitchen Manager to plan the menu, including efficient and cost‑effective ordering of food.
- Ensure a high level of service, responsiveness, and professionalism at events when dealing with business associates and the public.
- Adhere to and implement sanitation regulations and safety regulations both in the kitchen and food truck.
- Order supplies, working to a budget. Report all defective equipment to the maintenance department for repair.
- Participate in the team’s planning and implementation of quality improvement projects such as evaluating customer and resident needs, improving food truck services, and implementing new service strategies.
- Liaise with partner agency and respond to inquiries.
- Participate in data collection and outcome measurement of sales and delivery.
- Perform other duties as required.
Food Truck Management
- Work to ensure a safe, well‑maintained food truck.
- Maintain and oversee calendar of food truck events and activities.
- Effectively coordinate, supervise and be accountable for the daily operations of the food truck and kitchen to ensure operational quality, requirements and standards of excellence are maintained.
- Ensure the truck is maintained including services, checking equipment, fuel usage, cleaning and signage operation.
Human Resources and Administration
- Provide supervision, direction, coaching and assistance to staff in the completion of daily operating tasks.
- Onboard, train employees, volunteers and on‑shift responsibilities and job routines.
- Motivate staff team to maintain and exceed agency work standards. Ability to delegate staff and consistently produce results. Able to work with different cultures.
- Ensure that all documentation, responsibilities, and routines are completed.
- Perform other tasks and duties as required and maintain quality standards set by the kitchen manager.
Coaching
- Coach staff as appropriate to improve performance and increase job satisfaction.
- Motivate and coach staff to achieve established goals that meet and/or exceed program and organizational needs.
Community Relations
- Effectively promote the Society’s Food Truck programs and the organization’s integrated services.
- Promote effective liaison activities with the community in a professional manner and encourage community involvement in the program.
Quality Assurance
- Ensure that the Society’s Food Truck program operates in compliance with Phoenix Society Policy and Procedures and all relevant health and safety legislation.
- Maintain up to date knowledge of fire safety regulations and other emergency policies and procedures.
- Lead on maintaining high standards of work quality.
Working Conditions
Along with working with members of the public, this position is required to work with facilities that have co‑located services. The ability to function independently while managing multiple tasks and the ability to adapt to change is an ongoing expectation of this position.
The hours will be determined by the Kitchen Manager. This position may be required to work on Saturday and Sunday.
Qualifications
- Successful completion of post‑secondary education in a related discipline. With certificate in hospitality and Red Seal certified.
- 5 years of experience in the food/hospitality industry.
- Fluent and able to effectively communicate professionally, orally and written.
- Experienced in providing a person‑centered and community‑minded environment.
- Trained and experienced in records, reports, statistics, and…