River Cree Resort

Sous Chef- Sage

3 weeks ago
Full Time


Manages kitchen operations and staff on a daily basis to ensure a consistent, high quality food product.  Areas of responsibility comprise overseeing food preparation area of incumbent’s specific kitchen.  As a manager, directs and works with the food and beverage management team and associates to successfully execute all kitchen operations; strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility.


  • Ensures compliance with all Food & Beverage policies, standards and procedures.
  • Actively involved in training kitchen associates on the fundamentals of good cooking and excellent plate presentations.
  • Recognizes superior quality products, presentations and flavor.
  • Maintains purchasing, receiving and food storage standards.
  • Ensures compliance with food handling and sanitation standards and ensures compliance with all local, provincial and federal regulations.
  • Knows Food Specification changes.
  • Understands and maintains all standard recipes on the ChefTec software.
  • Calculates accurate theoretical and weighted food costs.
  • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
  • Maintains procedures for food & beverage portion and waste controls.
  • Maintains associate cafeteria operation and food quality standards.Follows proper handling and right temperature of all food products.
  • Researches and tests new food products; shares vision of food and concept trends in conjunction with Company initiatives.
  • Conducts briefings with the Restaurant staff for education on menu items including ingredients, preparation methods and unique tastes.
  • Understands and communicates to staff the operating and maintenance procedures of all departmental equipment.
  • Coordinates with the Engineering Department and manages an effective kitchen equipment repair and maintenance program.
  • Ensures uniforms are properly inventoried and maintained.
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
  • Interacts with guests/customers, community, Company representatives, vendors and local education systems.
  • Ensures all associates understand and comply with loss prevention policies to prevent accidents and control costs.
  • Effectively investigates reports and follows-up on associate accidents.
  • Guest Satisfaction, Human Resources, Sales and Revenue Management and Financial Management are key areas that the manager will be responsible for.
  • Performs other duties as assigned to meet business needs.


  • High School Diploma or equivalent required
  • Culinary Education required; Red Seal or equivalent training/experienc
  • 5 years Food and Beverage culinary management experience with demonstrated leadership
  • Experience successfully handling a diverse group of associate
  • Excellent culinary skills; possesses the ability to perform all functions in the culinary operation
  • Extensive knowledge of food handling and sanitation standards
  • Experience with purchasing and maintaining kitchen equipment
  • Effective decision making skills
  • Strong problem-solving skills
  • Ability to acquire and maintain relationships e.g. associates, customers, vendors
  • Strong customer and associate relation skills
  • Good communication skills (verbal, listening, writing)
  • Strong organization skill
  • Ability to use standard software applications
  • Effective conflict management skill
  • Effective change management skill
  • Good training/facilitator skills
  • Knowledge of purchasing, inventory controls, supplies and equipment
  • Knowledge of governmental and safety regulations


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