Job Title: Sous Chef – Assistant Kitchen Supervisor
Location: Whitewater Ski Resort
Department: Indoor Operations
Reports to: Head Chef
Employment Status/Type: Seasonal, Full-time (Nov – April)
Compensation: $22.50 – $26 (DOE) alongside further employee perks and benefits.
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JOB SYNOPSIS:
Under the direction and supervision of the Head Chef, the Sous Chef's primary role is to ensure the smooth operation of the kitchen by assisting the Head Chef with menu planning, ordering and inventory, coordinating staff duties, food preparation and general administration duties, as well as providing leadership at the peer level. As a leader in the 'heart of the house', you will be a key player in building and managing a world-class culinary team that delivers Whitewater's truly legendary food to our guests.
Key areas of responsibility include assisting with scheduling, food preparation, quality, consistency, cleanliness, and sanitation of work areas and equipment that meet and exceed established standards, act as team lead in the absence of the Chef and assist the team in ensuring kitchen procedures are carried out completely for each shift.
SUMMARY OF RESPONSIBILITIES:
Work to achieve department Key Performance Indicators (KPIs) to assist in achieving organizational goals by communicating them and holding staff accountable to them.
Embrace, promote and follow Whitewater's mission statement and values.
Champion a sustainable approach in daily operations.
Communicate daily with staff about mountain events, OH&S & Supervisor meeting topics, staff stoke and any other topics that need to be shared with staff.
Managing cost of goods and services by detailed ordering and inventory management.
Controlling waste to help hit KPI's.
Ensure food is received, stored, handled, and prepared in a hygienic and Food Safe compliant manner.
Coordination of morning prep list completion and front line set up.
Ensuring customers receive friendly and efficient service.
Assist with menu planning, including specials, soups, salads, and catering events.
Constant monitoring of prepped food levels and supplies.
Preparing prep list according to anticipated volumes.
Completing freezer pull list according to anticipated volumes.
Ensuring that temperature and sanitizer logs are completed daily.
Ensuring Whitewater Food Safe Policy is followed by all kitchen staff.
Keep a clean, organized and safe working area at all times.
Implement all risk management procedures as per Whitewater Ski Resort.
Promote Whitewater's safety culture by reviewing and amending where necessary but not limited to: Department Manuals, CDPP, Employee Handbook.
Maintain current knowledge of legal standards pertaining to equipment, safety regulations, and OHS practices.
Perform other related duties, tasks and responsibilities as required from time to time.
REQUIRED QUALIFICATIONS / EDUCATION:
1-2 years previous experience in a food preparation role in a professional dining establishment.
Previous experience leading a line and ensuring food and presentation standards are maintained.
Culinary training, education or diploma is an asset.
Food Safe or other food handling certification is an asset.
SKILLS & ABILITIES:
Superior communication skills including the ability to retain, coach, mentor and develop staff.
Ability to multitask in a fast-paced environment.
Demonstrated passion for high-quality culinary practices.
Leadership and supervisor experience an asset.
Mature and reliable.
Must be self-motivated and be able to motivate a team.
Strong organizational and time management skills with the ability to multi-task and coordinate multiple functions and activities.
Possesses knowledge and understanding of employment standards.
Ability to effectively use business software including Microsoft office suite, Google apps, or familiar with catering software systems an asset.
Must be able to lift 50 pounds.
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