SOUS CHEF Cuisinier (h/f)

Job Responsibility:

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The successful candidate will be a proven culinary leader with a strong passion for driving unique and unrivalled culinary experiences for our guests while maintaining profitability.

You will be responsible for the operation of numerous outlets, catering to international clientele in a high volume, multiple outlet resort. The successful candidate must have previous experience in either large multi-outlet hotels, cruise ships or large ski resort.

Job Responsibilities:

Plan and direct the operations of numerous restaurants and catering facilities

Sound costing of all menu items to ensure menu pricing are accurate

Report on monthly financial COS and payroll expenses in a timely manner

Contribute to the preparation of the annual budgets and strategic plans to achieve goals

Ensure KPI's are being met and possess the ability to take corrective actions

Supervise and train sous-chefs, chefs, and all kitchen and restaurant staff

Create and develop innovative new concepts, menus and promotions

Ensure food tasting are done for the opening of all full-service dinning outlets

Ensure recipe books with pictures are completed prior to the opening of each outlet

Ensure dietary manuals are completed for all menu items

Responsible for the procurement of operating supplies, equipment, and contracting with third-party vendors for essential services when required

Responsible for the recruitment and selection process of all levels of culinary staff

Ensure a high standard of consistency and quality products and services while adhering to financial targets

Build mutual trust, respect and cooperation through recruitment selection, training, motivation and ongoing development of all levels of chefs and cooks

Provide a “hands on” approach in the leadership of the kitchen team in a multi-outlet environment

Encourage new concepts to be brought forth, and demonstrate a positive attitude to motivate and encourage good team morale

Responsible for ensuring adequate scheduling in all outlets

Responsible for accurate monthly inventory and payroll reporting

Uphold a safe working environment and be Health and Safety conscious and actively involved in maintaining and improving a safe work environment. Ensure maintenance requests, incident reports and incident investigations are submitted and followed up with

Meet with the Sr. Director of Hospitality on a daily or as required basis to discuss any operational aspects of Food service throughout the resort

Job Requirements/Qualifications:

Red seal or equivalent professional designation required

Minimum 5 years of Executive Chef experience in a 5 star multi outlet establishment

Extensive knowledge of food handling and sanitation standards

HACCP and food safety certified

Demonstrated ability to teach, coach, and manage a team of 75+ Kitchen staff

Demonstrated experience in fine dining, buffet, banquet functions and fast service outlets

Strong communication Skills & hands on approach are required for this roll

Calm under pressure with ability to exercise sound decision making

Demonstrated culinary experience in international and domestic cuisine required

Demonstrated creativity in menu development and concept required

Proven financial management skills and experience with budgets in excess of $10,000,000.00

A Police Background Check from your home country or province will be required upon commencement of employment

Strong computer knowledge (ADP payroll, MS word, Excel, online ordering (GFS), and other company systems

Benefits and Compensation:

Eligible for LLSR Health benefit plan

Eligible for LLSR bonus program

Eligible for LLSR RRSP contribution program

Resort ski pass and family passes

Subsidized staff accommodation available