Executive Sous Chef

Overview

Executive Sous Chef Jobs in Cochrane – Alberta at The Crossing at Ghost River

Title: Executive Sous Chef

Company: The Crossing at Ghost River

Location: Cochrane – Alberta

Category: Restaurant/Food Service, Hospitality / Hotel / Catering

The Sous Chef is responsible for delivering high Culinary and Service standards at the Crossing, resulting in exceptional experiences for our guests and employees, and continued success of the Crossing.

With a strong understanding of guest expectations balanced with exceptional culinary talents, excellent communications skills and team work, the Sous Chef will entice our guests with outstanding fare and promote a positive, friendly and professional environment for guests and staff alike.

Key Reporting Relationships

· Reports to the Executive Chef Supervision

· The position is responsible for supervising, coaching and directing kitchen staff, breakfast support staff and dishwashing staff.

Key Working Relationships

· Work closely with the General Manager, Operations Manager, Business Development Manager, Reservations Coordinator, Guest Services Coordinator, Maintenance Manager, part time Kitchen and Guest Service Staff.

Key Responsibilities

Core Values

· Demonstrates The Crossing’s and parent company, Castleavery Hospitality Ventures Inc., commitment to core values, mission and vision statement

· Service –

Collaboration

– Relationships – Results Food Service

· Preparation and cooking of meals including Breakfast, Lunch and Dinner to a high culinary standard

· Assist with the coordination all food requirements

· Coordinate food service with Guest Services employees

· Maintain and where possible improve all

food quality

standards

· Work with the Executive Chef to develop strategies related to the culinary experience for our guests

· Proactively make breakfast and lunch menu suggestionsPlanning

· Assist the Executive Chef in planning for kitchen

equipment maintenance

and equipment purchase

· Assist the Executive Chef in the development of a strategic plan for the food service departmentFinancial

· Keep food waste to a minimum

· Be cost efficient when ordering

· Help Executive Chef with quarterly inventoriesOrganization

· Assist with ordering of food and food supplies

· Continuously review and adjust kitchen par stocks and coordinates purchases as required

· Proactively participate in the day to day running of the kitchen

People Management

· In the absence of the Executive Chef, coordinate kitchen staffing and scheduling

· Guide, provide knowledge and direct part time kitchen and service staff by keeping them focused and on task

· Assist with orientation of part time kitchen employees

Team Work

· As part of a small team, be a positive influence and cultivate a

positive attitude

with all Crossing staff

· Be a team player, demonstrating a

positive attitude

at all times

· Develop a cohesive team that fosters cooperation, idea exchange and

continuous improvement

Guest Satisfaction

· Meet and exceed guest expectations by delivering exceptional culinary delights

· Look for ways to continually improve guest service and

guest satisfaction

Safety/Regulatory/

Sustainability

· Keep work area clean and organized

· Work within

food safety

standards

· Review work practices for food service and make recommendation to the OH&S coordinator when needed Other

· Assist with kitchen deep clean when …