Winter 2021/2022 - Food & Bev: Sous Chef

July 29 2021
Industries Accomodations, Food services , Tourism, Passengers transportation
Categories Collective catering, Cafeteria, Hospitality, Catering, Tourism, Hospitality, Catering, Tourism, Hospitality, Catering, Tourism, Kitchen
Kelowna, BC
Works closely with the Head Chef, ensure all food preparation and services go accordingly. Manages kitchen staff by delegating tasks, ensure food safety practices, and supervising all areas in the absence of the Head Chef. Enforces food hygiene protocols, and managing food/stock supplies.

Assists with all food production tasks and ensure that established quality and cost standards are consistently attained.

Position Requirements/Skills:

  • Certificate of Completion or Journeyman papers from an approved Culinary Institute
  • 3-5 years experience in a high volume operation or similar role
  • Knowledge of supplies, equipment, and/or services ordering and inventory control
  • Organizing and coordinating skills
  • Ability to read, understand, follow, and enforce safety procedures
  • Knowledge of planning and scheduling techniques
  • Ability to plan work schedules and assign duties; ability to provide or arrange for training
  • Ability to develop and test recipes and/or techniques for food preparation/presentation
  • Mentoring apprentices and other kitchen staff
  • Skill in cooking and preparing a variety of food
  • Ability to work in a Team environment

Duties and Responsibilities:

  • Directly assists the Head Chef in kitchen operations and management tasks
  • Supervises the work of cooks, and other kitchen employees to ensure that food preparation is economical and technically correct
  • Conducts regular physical inventories of food supplies, and assesses projected needs
  • Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times
  • Establishes controls to minimize food and supply waste and theft
  • Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
  • Consults with Head Chef about food production aspects of special events being planned
  • Cooks or directly supervises the cooking of items that require skillful preparation
  • Evaluates food products to ensure that quality standards are consistently attained
  • Maintains at all times an open and professional dialogue with the Head Chef, Executive Chef, F&B Manager, Assistant F&B Manager, F.O.H Supervisors, Culinary Staff and Servers
  • Attends all staff meetings
  • Endeavors to surpass guest expectations
  • Will never say no to a guest request without an alternative being offered
  • Responsible for all disciplinary action up to the verbal warning level. Will work with the Head Chef or Executive Chef should further action be necessary
  • Will be flexible with days / hours worked in regard to business levels, ect.

Physical Demands:

  • Must be able to stand and exert well-paced mobility for up to 4 hours in length
  • Ability to lift 11kg (25lbs) regularly
  • Must be able to push and pull equipment of various sizes and weights
  • Must be able to kneel, bend, stoop, squat and stretch to fulfill tasks
  • Requires grasping, standing, walking, repetitive motions, hearing ability and visual acuity

Location: Big White Ski Resort

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