River Cree Resort

Sous Chef- Hotel

Job Location CA-AB-Enoch
Posted Date 6 days ago(3/12/2018 2:01 AM)
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 Sous Chef, 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.


Operations/Property Management


  • 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.
  • Ensures compliance with all local, provincial and federal regulations.
  • Knows Food Specification changes.
  • Understands and maintains all standard recipes.
  • 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.
  • 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 & Banquet 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.
  • Represents hotel as culinary expert to community.
  • 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.
  • Assist in maintaining and managing daily payroll.

Guest Satisfaction

  • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
  • Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints.
  • Empowers associates to provide excellent customer service. Establishes guidelines so associates understand expectations and parameters. Ensures associates receive on-going training to understand guest expectations.
  • Observes service behaviors of associates and provides feedback to individuals and or managers; continuously strives to improve service performance.
  • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement; reviews findings with associates to develop appropriate corrective action, shares plans with hotel leadership and ensures corrective action is taken to continuously improve results.
  • Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
  • Attends pre- and post-convention meetings to understand group needs, set appropriate expectations and gather critical information to communicate to areas of responsibility.

Human Resources

  • Assists with interviewing hourly associates with the appropriate skills to meet the business needs of the operation.
  • Develops implements and maintains a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job.
  • Uses all available on the job training tools for associates; implements and manages training initiatives and conducts training when appropriate.
  • Communicates performance expectations in accordance with job descriptions for each position and monitors progress.
  • Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
  • Ensures associates are treated fairly and equitably. Constantly strives to improve associate retention. Brings issues to the attention of Human Resources as necessary.
  • Assists the Chef, manage associate progressive discipline procedures for areas of responsibility. Ensures policies are administered fairly and consistently. Ensures disciplinary procedures and documentation are completed according to company standards.
  • Ensures regular on-going communication is happening in all areas of responsibility to create awareness of business objectives and communicates expectations, recognizes performance and produces desired business results.
  • Celebrates successes and publicly recognizes the contributions of team members; ensures recognition is taking place across areas of responsibility. Maintains an on-going associate recognition program.
  • Ensures self and direct report managers attend appropriate core training classes.
  • Implements and manages training initiatives for current and new associates.
  • Ensures associates maintain required food handling and sanitation certifications.

Sales and Revenue Management


  • Assists Restaurant departments in developing and generating annual sales.
  • Meets regularly with customers and restaurant guests to gather feedback.
  • Interacts with the Executive Chef training regarding food knowledge and menu composition.
  • Is involved in all menu development.
  • Participates in weekly sales strategy forecast meeting to anticipate service and staffing needs.
  • Attends scheduled projection meetings to anticipate long term planning needs.


Financial Management

  • Assists the Executive Chef with managing areas of operation to budget by reviewing operating statements, budget worksheets and payroll progress reports.
  • Assists the Executive Chef monitor and manage the payroll function.
  • Participates in the development of department's capital expenditure goals; manages projects as needed.
  • Participates in the budgeting process for areas of responsibility.
  • Manages department controllable expenses including food cost, supplies, uniforms and equipment.
  • Understands the impact of kitchen operations on the overall hotel financial goals; educates staff on details as appropriate.



  •  Performs other duties as assigned to meet business needs.


    • High School Diploma or equivalent required
    • Culinary Education required; Red Seal or equivalent training/experience
    • 5 years Food and Beverage culinary management experience with demonstrated leadership
    • Experience leading in independent well known, trend setting restaurants is an asset
    • Hotel experience is preferred
    • Experience successfully handling a diverse group of associates
    • Excellent culinary skills; possesses the ability to perform all functions in the culinary operation
    • Extensive knowledge of food handling and sanitation standards
    • Experience in menu composition
    • 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 skills
    • Effective change management skills
    • Good training/facilitator skills
    • Knowledge of purchasing, inventory controls, supplies and equipment
    • Knowledge of governmental and safety regulations




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