Job Description

This onsite position is for a resort in Killarney, Ontario. Only those candidates that reside in and are legally entitled to work in Canada will be contacted.

Sous Chef

Primary Objective of Position:

Manages and oversees the kitchen operation in accordance with established company standards, policies and procedures. In collaboration with the Chef, responsible for: optimizing profits by controlling food and labor cost according to company standards, directing and managing food preparation and presentation, portion control, monitoring sanitation guidelines to ensure compliance with health regulations at all times, integration of all company policies and procedures, training, coaching, disciplining, and evaluating kitchen personnel within company’s guidelines, effectively communicating verbally and in writing in English.

Duties and Responsibilities

· Assists in the management and organization of food purchases and preparation. Expedites food lines and food counters to ensure food is being presented as specified by established menu specifications and menu picture boards

· Responsible for kitchen operations in the absence of the Head Chef

· To liaise with the Head Chef in creation, costing and implementation of new menus

· Helps control inventory and processes computer generated food and supply requisitions

· Monitors scheduling and directs personnel to ensure that food preparation is economical and correct within budgeted labor cost goals to achieve maximum profitability

· Trains and educates all kitchen personnel on food products and food presentation to maintain high quality standards

· Trains and educates all kitchen personnel in food safety, accident prevention, sanitation techniques and practices to ensure compliance with health and legal regulations

· Ensures that high standards of sanitation, cleanliness and safety are maintained at all times through the use of created cleaning schedules and training programs

· Monitors front of the house activities and interacts with FOH staff to maintain high level of customer satisfaction

· Assist in creation and enforcement of controls to minimize food and supply waste and theft

· Consult with the Food & Beverage & Events Management about food production aspects of special events being planned

· Cooks or directly supervises the cooking of items skillfully

· In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards

· Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology

· Ensures that representatives from the kitchen attend service lineups and meetings

· Maintain the program of basic training for all new members of staff and to communicate performance and development issues on a regular basis to Head Chef

· To ensure effective daily communication with relevant departments

· To comply with all Killarney Mountain Lodge policies and procedures to ensure that all-statutory regulations are observed and that the kitchen comply with these requirements

· Assist other departments if needed and perform other duties as required

Skills:

· Able to work at a rapid pace while maintaining attention to detail; ability to multi-task

· Must have supervisory, communication, teaching, motivational and time management skills

· Must have strong knowledge of food principles and cooking techniques

· Menu creation, recipe creation and food costing

· Ability to manage the culinary team

Attitude:

· Must exhibit an excellent service attitude and be willing to go out of their way to accommodate the guests and exceed their expectations

· Must maintain a level of professionalism and communicate effectively

· Must show enthusiasm for the job, the restaurant and the hotel

· Must be considerate, patient and willing to help out fellow employees

· Must have a good self-image and be able to command the respect of the employees

· Must be able to thrive under pressure and work calmly and efficiently during busy times

· Must possess strong work ethic, morals and honesty

Accountabilities

· Food Cost 32% (Inventory done on end date of each month and reported by 3rd of following month)

· Labour cost per budget (Monthly schedules submitted by 20th preceding the month fully costed to budget)

· Guest Satisfaction index of 90% or higher ( average of Tripadvisor, Google, Guest Folio and Opentable)

OTHER SKILLS AND ABILITIES

-Ability to interact positively with supervisors, management, coworkers, and the public to promote a team effort and maintain a positive and professional approach. Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality. Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.

LANGUAGE SKILLS

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees.

COMPUTER SKILLS

Working knowledge of various computer software programs including Microsoft Office.

MATHEMATICAL SKILLS

Ability to calculate figures and amounts such as discounts, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra.

Accommodation available at a nominal fee

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

CERTIFICATES, LICENSES, REGISTRATIONS

Certificate of completion from trade school, professional certification. Driver's License.

PHYSICAL DEMANDS

While performing the duties of this job, the employee is regularly required to talk or hear. The employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision.

WORK ENVIRONMENT

While performing the essential functions of this job, the employee is usually indoors, in a controlled environment, and experiences a moderate noise level in the work environment.

EXPECTED TIME ALLOTMENT

· 95% Operations: functional operational responsibilities for the everyday preparation and production of product according to fluctuating business levels

· 5% Administration: perform administrative tasks relative to the position including ordering, inventory, contribute to staff meetings attend management meetings in absence of Chef and general human resource management

Accommodation available at a nominal rate with rebate at end of season for a portion of rent based on strong leadership of accommodations and adherence to hotel accommodation policies.

Wages commensurate with experience. Bonus structures in place for cost control of materials and labour, and customer satisfaction.

Job Type: Full-time

Salary: $50,000.00 per year

Benefits:

• Discounted or free food

Supplemental pay types:

• Bonus pay

Application question(s):

• Do you live in and are you legally entitles to work in Canada? It is required to proceed as we do not sponsor.

Experience:

• Sous Chef: 2 years (required)

Work Location: On the road

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