Sous Chef (NOC 62200) - InnVest Hotels LP – Royal Canadian Lodge Banff

Sous Chef (NOC 62200) – InnVest Hotels LP – Royal Canadian Lodge Banff 459 Banff Ave, Banff, Alberta, T1L 1B4 Job details • Location: Banff, AB, T1L1B4 • Salary: 60,000 to 65,000 annually (to be negotiated) less all deductions required by law, paid bi-weekly. This salary is inclusive holiday pay and/or any overtime hours worked. Minimum of 60 to 80 hours per Bi-weekly • Terms of employment: Permanent employment, Full time • Start date: Starts as soon as possible • 1 vacancy • Benefits: You will be entitled to participate in the Group insurance benefits which the Company provides (the “Benefit Plan”), effective 3 months from the start date. There is a premium cost sharing arrangement in place as per current Hotel practice. The current benefit coverage is subject to the terms of the applicable plan policies, which may be amended from time to time at the sole discretion of the company. Vacation pay. • As per availability and while actively at work, On-site housing options. Current rates: [single $28.46 per day (1 bedroom). Shared accommodation with another employee $18.75 per day. (2 bedroom] Languages: English Education: Secondary (high) school graduation certificate or equivalent experience Experience: 2 years to less than 3 years of professional experience   Work site environment: Noisy, Hot Work setting: Hotel, resort Work conditions and physical capabilities:  will be required to work in fast-paced, stressful environment, Work under pressure, Tight deadlines, handling heavy loads and lifting up to 50 pounds. Physically demanding, Attention to detail, Combination of sitting, standing, walking. Standing for extended periods. Bending, crouching, kneeling. Will be required to work nights, weekends and holidays. At times, especially in summer months, temperatures rise causing the work environment to reach very warm temperature levels. Ability to travel regularly/operate own vehicle. Personal suitability: Dependability, Efficient interpersonal skills. Flexibility, Initiative.  Reliability. Leadership skills. Strong communication skills. Planning and organizational ability. Customer service. Duties and Responsibilities for the Sous Chef position but are not limited to the following. In this role you will play an integral part in helping to drive the company to become a very profitable efficient and guest driven hospitality organization. Sous Chef is responsible for the preparation of high-quality meals in accordance with company standards, menu specifications and production schedules. He/she is also responsible for overseeing kitchen helpers in the preparation of meals, while meeting required safety, hygiene and quality standards. Will be working closely with the Executive Chef and will provide support at the kitchen when the Executive Chef is away. Experienced kitchen leader with proven ability to supervise the production of upscale food at high volume levels. This position presently reports to the General Manager. Tasks • Maintain records of food costs, consumption, sales and inventory. • Demonstrate new cooking techniques and new equipment to cooking staff. • Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. • Instruct cooks in preparation, cooking, garnishing and presentation of food. • Prepare and cook complete meals and specialty foods for events such as banquets. • Supervise cooks and other kitchen staff. • Prepare and cook food on a regular basis, or for special guests or functions. • Prepare and cook meals or specialty foods. • Arrange for equipment purchases and repairs. • Estimate food requirements and food and labour costs. • Plan and direct food preparation and cooking activities of several restaurants. • Plan menus and ensure food meets quality standards. • Prepare dishes for customers with food allergies or intolerances. ·       Other duties as assigned by supervisor or management. ·       Travel may be required from time to time to other locations of the Company or its affiliates as a representative of the culinary department of RCL. (Reasonable and pre-authorized out of pocket business expenses will be reimbursed.)   Health and Safety: Because safety is a management responsibility, department managers are held directly accountable for safe work practices and control of physical hazards in their areas. DUTIES AND RESPONSIBILITIES ·        Establish and enforce all safety policies and procedures.  Ensure that an employee complies with provincial regulations.  Correct any employee who is observed breaking a safety rule.  Any employee who continues to violate safety rules should be disciplined immediately. ·        Detect and eliminate, or report for correction, all physical hazards and unsafe conditions immediately by completing a safety work order.  Perform random checks on a monthly basis and report deficiencies to the appropriate personnel. ·        Re-instruct all regular employees who develop unsafe work practices as soon as possible after such practices are observed. ·        Ensure that all employees use or wear any equipment, protective devices or clothing required under the Health & Safety Program. ·        Investigate all employee accidents thoroughly and immediately.  Get the facts from the injured worker and witnesses and fill out necessary accident report forms promptly and completely.  These forms should then be submitted to Human Resources for processing. ·        Insist on good housekeeping and enforce the “Clean as You Go” practice. ·        Maintain active involvement in the accomplishment of the accident prevention and reduction objective. Take every precaution reasonable in the circumstances for the protection of employees. Relationships: Internal:              Sales: Pricing of sales promotions, handling of special accounts Engineering: Maintenance and repair of kitchen equipment Food and Beverage Staff: Training, Purchasing and Operations External:             Vendors: Ordering equipment and food Professional Associations: To stay current on trends and procedures Health Department: Kitchen Inspections How to apply By email: banff.career@gmail.com By mail: InnVest Hotels LP – Royal Canadian Lodge Banff, 459 Banff Ave, Banff, AB, T1L 1B4 How-to-apply instructions Here is what you must include in your application: • Letter of recommendation • References attesting experience