Sous chef(e) - Temps Plein

Cogir Senior Living manages retirement residences across the country. We offer a range of senior living options including independent living, assisted living and memory care.
The Sous Chef assists the Culinary Manager in managing all aspects of culinary department. The Sous Chef strives to consistently deliver an exceptional dining experience to our residents and guests. This includes but is not limited to offering outstanding service, creative, diverse and flexible menus made with high quality fresh ingredients and appetizingly presented to meet and exceed resident expectations.
Ensure high levels of resident satisfaction specific to Culinary Services (as measured by Resident Satisfaction Surveys and day to day engagement with the residents during meal service)
Effectively manage and lead kitchen and dining staff to develop and maintain an engaged workforce
To work in collaboration with the Culinary Manager, Executive Director and Regional Manager of Culinary Services to implement the culinary strategic plan in order to achieve high levels of resident satisfaction;
Under the direction of the Culinary Manager, you will be responsible for the smooth operation of the kitchen and daily preparation of meals from pre-determined menus, ensuring the food quality and presentation meets the Company's culinary standards;
To assist the Culinary Manager with menu generation, recipe ideation, budget control and production schedules;
To support daily culinary operations with a hands-on approach to leadership, mentoring and filling in as required during meal service times actively in the kitchen and dining room;
To provide culinary expertise, training and operational support to the culinary team while ensuring residents receive high quality food and services in compliance with culinary standards and company policies;
To effectively manage food budget by supporting full compliance with the Company's approved vendors and standardized products, ensuring effective inventory controls, and minimizing food waste/spoilage;
To exceed operation's standards in- food quality, service presentation, and health and safety compliance;
Red Seal Cook's Qualification Certificate or equivalent experience required
Valid Food Safety/Food Handler's Certification
Smart Serve Certification
Minimum three years supervisory experience in a Restaurant, Hotel or Retirement environment
team player skilled with motivating and coaching others
approachable and diplomatic decision-making style with experience managing, training, coaching and evaluating a team
Strong computer skills
Excellent time management and decision-making capabilities with minimal supervision
Retirement industry experience is considered an asset