Tap 25 Junior Sous Chef

Assists the Sous Chef to manage the kitchen operations and staff daily 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.

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 position.
• 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

• 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.
• 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

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.