Sous Chef-GCT

Position Summary
Under the general direction of the Executive Chef, Director, Food & Beverage or the Manager, Food & Beverage, this position is responsible for the overall management of one or more food outlet kitchens. Oversees all food preparation, maintains food and labor costs, motivates and leads by example and provides a learning environment while maintaining a safe and welcoming work environment. Develops performance objectives and delivers performance evaluations for direct reports. Actively participates in the recruitment and hiring process. Ensures adherence to the Company's policies and procedures, motivates and leads by example and supports Great Canadians learning environment while establishing a safe and welcoming work environment for all team members.
Key Accountabilities 
Provides leadership, direction and mentoring to the culinary operation at the site level; develops performance objectives and delivers performance evaluations for direct reports
Schedules and supervises culinary team members; assigns shift work assignments; edits and approves timesheets
Directs team members to prepare, pre-cook, cook and present menu items in a timely fashion, following standardized recipes
Prepares, pre-cooks, cooks and presents menu items; assists on the floor as required
Maintains budgeted labor and food costs as directed
Submits food product requirements for approval; may order food and non-food product through regional buying programs
Assists in the development of new food items, standardized procedures and par inventory levels
Trains team members in new culinary techniques through floor demonstrations or monthly meetings
Reviews monthly inventory reports; analyzes discrepancies and takes appropriate action; conducts inventory counts in some locations
Liaises and communicates effectively with all appropriate operational departments
Develops and cultivates strong working relationships with all stakeholders: guests, management; team members and vendors
Ensures compliance with licensing laws, health and safety and other statutory regulations
Performing other duties as required

Education and Qualifications
High School Diploma; Post Secondary education in culinary management or suitable combination of education and experience an asset
Minimum 3 years of culinary management experience
Red Seal certification through ITA or current enrollment in the program
Food Safety Certification Level 2, MSDS; WHMIS; Responsible Liquor Service
Computer literacy in MS Office
Ability to successfully obtain a Gaming License

Work Environment Considerations
Regular kitchen environment, standing and walking for long periods of time, major exposure to heat, cold, steam, noise, odors, lifting, carrying, pushing, pulling, stretching, bending, some exposure to fumes, smoke, chemicals, risk of minor cuts and burns, non-traditional work hours

Minimum Rate (CAD $) | Minimum Salary (CAD $)
$65,000
Job Rate (CAD $) | Midpoint Salary (CAD $)
$72,500
Maximum Rate (CAD $) | Maximum Salary (CAD $)
$80,000