Sous-Chef (NOC 62200)
TIGH NA MARA SEASIDE SPA RESORT & CONFERENCE CENTRE
1155 Resort Drive, Parksville, British Columbia, V9P 2E3
· Salary: $29.00 / hour
· 3 vacancies
· Terms of employment: Permanent employment, Full time: 30 hours / week
· Start date: As soon as possible
Benefits: Tools for culinary, after 3 months of employment, may be eligible for extended benefits plan (employer pay 50% of premiums for employee and family), use of the facilities (pool, sports court, beach, fitness room), subsidized meals, discounts/reduced pricing on in-resort facilities, and many more. (Detailed information is available through Human Resources) Paid vacation (4% remuneration of earned wages).
· Employment conditions: must be available to work in any shift including Morning, Day, Evening, Weekend and Holidays.
Job requirements
Languages: English
Education: College Diploma or Degree in culinary studies OR equivalent experience.
Experience: 3 or more years of professional cooking experience.
Credentials: Safe Food Handling certificate
Work Conditions, Physical Capabilities and Personal Suitability: Fast-paced environment, Work under pressure, Tight deadlines, handling heavy loads, Physically demanding, High attention to detail, Honesty, confidentiality and fairness. Standing for extended periods, Bending, crouching, kneeling, Dependability, Efficient interpersonal skills, Flexibility, Initiative, Highly organized. Highly responsible and reliable.
Superior leadership, coaching and communication skills with a proven track record of developing and motivating team. Results-oriented with the ability to be flexible and work well under pressure.
Role Overview:
To assist the executive chef and to oversee all food offerings and ensure a consistent and quality product while ensuring fiscal responsibility.
Responsibilities Include (but not limited to):
· Prepare and produce restaurant line/and or conference cuisine and sauces, manage food displays on buffets and in restaurants.
· Responsible for overall food operation to ensure quality and quantity. Sous Chef should have a good working relation with Banquet, Sales, Restaurant Leadership teams.
· Review all banquet event orders to ensure all menu items and set-ups are prepared correctly.
· Assist Executive Chef and Executive Sous Chef in the development of new offerings and displays.
· Provide training for new Team Members.
· Maintain records of food costs, consumption, sales and inventory.
· Requisition food and kitchen supplies.
· Demonstrate new cooking techniques and new equipment to cooking staff.
· Leading/instructing individuals and supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
· Create new recipes.
· Instruct cooks in preparation, cooking, garnishing and presentation of food.
· Consult with clients regarding weddings, banquets and specialty functions and prepare and cook complete meals and specialty foods for events such as banquets or for special guests or functions.
· Arrange for equipment purchases and repairs.
· Estimate food requirements and food and labour costs and assist in the lowering of food cost and waste.
· Plan menus and ensure food meets quality standards.
· Prepare dishes for customers with food allergies or intolerances.
· Recruit and hire staff.
· Consistently offer professional, friendly, and proactive guest service while supporting fellow Team Members.
· Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
· Follow kitchen policies, procedures, and service standards.
· Follow all safety and sanitation policies when handling food and beverage.
· Attends daily meetings to ensure guarantees and food products are correct. Must communicate all guarantees and food changes to Executive Chef.
· Responsible to assist with cost controls, menu planning along with Executive Chef.
· Other duties as assigned.
How to apply
Email applications only or via our website: careers@tigh-na-mara.com or tigh-na-mara.com