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 on the Chef Tec 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.
• 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.

Other

• To look out for the safety of yourself, co-workers and to follow all Health and Safety requirements in the workplace.
•  Performs other duties as assigned to meet business needs.

• Previous leadership experience in the culinary field required
• 2 years of Sous Chef experience required.
• Journeyman’s papers or international equivalent required
• Diploma/Certification in a Culinary discipline an asset
• Computer literate in Microsoft Window applications an asset
• Strong interpersonal and problem-solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast-paced environment
• Ability to work cohesively with fellow colleagues as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times 
• Constant standing and walking throughout shift
• Frequent lifting and carrying up to 30 lbs.
• Occasional kneeling, pushing, pulling, lifting
• Occasional ascending or descending ladders, stairs and ramps
• Constant standing and walking throughout shift

The schedule for this position may vary and would require the ability to work shift work, late nights, weekends and holidays.

WE OFFER

•  A competitive wage and excellent benefits.
• Shuttle service from West Edmonton location.
• All associates participate in our “Circle of Service” program which rewards and empowers individuals who provide outstanding customer service.
• An opportunity to work within a progressive, exciting team environment.
• An opportunity to work with a skilled Management team.