River Cree Resort

  • Sous Chef- SC

    Job Location CA-AB-Enoch
    Posted Date 5 months ago(7/22/2018 2:01 AM)
    Part Time
  • Overview

    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.
    • 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.
    • Understands and communicates to staff the operating and maintenance procedures of all departmental equipment.
    • Ensures uniforms are properly inventoried and maintained.
    • 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.
    • 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 expectatios
    • Assists with interviewing 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 positions.
    • 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 casino 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 as stipulated by the Company.
    • Implements and manages training initiatives for current and new associates.  
    • Assists the Chef with managing the kitchen operation to budget by reviewing operating statements, budget worksheets and payroll progress reports.
    • Assists the Chef with monitoring and managing the payroll and scheduling functions.
    • 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/experienc
      • 5 years Food and Beverage culinary management experience with demonstrated leadership
      • 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 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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