River Cree Resort

  • Junior Sous Chef- Tap 25

    Job Location CA-AB-Enoch
    Posted Date 3 days ago(8/12/2018 2:01 AM)
    Type
    Full Time
  • Overview

    Assists the Sous Chef to manage the 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 Junior 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.

    Responsibilities

    DUTIES & RESPONSIBILITIES

     

    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.
    • 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.

    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.

    Human Resources

    • 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.
    • 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.
    • Assists with implementation of training initiatives for current and new associates.

    Financial Management

    • 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.

    Other

    • Performs other duties as assigned to meet business needs.

    Qualifications

    EDUCATION, QUALIFICATIONS AND/OR CERTIFICATIONS/EXPERIENCE

    • High School Diploma or equivalent required
    • Culinary Education required; Red Seal or equivalent training/experience
    • 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 skills
    • 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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