TITLE: Sous Chef / Lead Red Seal Cook
REPORTS TO: Executive Chef / Dining Services Manager

POSITION SUMMARY:

The Sous Chef assists the Executive Chef / Dining Services manager with planning, organizing, all aspects of the Dining Services Department’s operations and services within the Facility, to achieve compliance with the RHRA, all Ministry legislations, Public Health and Best Practices standards and requirements, including nutritional standards, high quality standards of dietary cleanliness and sanitation, food processing and operational efficiency in accordance with legislation requirements and within budgetary constraints.

MAJOR DUTIES AND RESPONSIBILITIES:

· Follow all directions by the Dining Services Manager: (recipes, prep sheets, presentation documents, specific styles of cooking, proper use of equipment,
· Prepare meals for residents, staff and guests on a daily basis following clients and menu requirements.
· Prepare and coordinate food and work load for special events, ie: banquets, catering, special events. Work alongside other cook to evenly distribute work load for events. Ask other team members for assistance as needed for these events. etc.
· Follow all Sanitation and Safety regulations.
· Follow all internal & external Policies & Procedures.
· Help with ordering, receiving, putting away food stock properly and safely, inventory control.
· Report and/or arrange service for any unsafe situation.
· Provide guidance and training to all staff as required.
· Act as a liaison between staff families, guests and Management as required
· Oversee production, service, inventory levels, ordering and receiving on a daily basis
· Keep all areas of department safe and clean, ensuring proper chemicals are used
· Report all staff, residents, guest’s injuries or comments to the Food and Beverage Manager
· Perform other duties as assigned

PROFESSIONAL ACCOUNTABILITY / QUALIFICATIONS:

· Red Seal certification is needed for this position.
· Training from an accredited college or trade school is as well.
· A valid food handler’s certificate is a requirement for employment.
· Over two years’ experience working within a retirement or likeminded hospitality setting is a requirement as well
· In the absence of the Dining Services Manager the Sous Chef is in charge of the kitchen and all required items that happen within it. Front of house and the back of house management is part of these required duties as well. The Sous Chef will need to follow all aspects of the Dietary Department’s operations and services within the Facility, to achieve compliance with the RHRA, all Ministry legislations, Public Health and Best Practices standards and requirements, including nutritional standards, high quality standards of dietary cleanliness and sanitation, food processing and operational efficiency in accordance with legislation requirements and within SRR budgetary constraints.
· In the absence of the Dining Services Manager the Sous Chef will be responsible for all food ordering as set by the manager. The ordering process will need to be followed with all ordering templates and guides.
· Human relation skills to handle interaction with residents, families, and staff.
· Knowledge and experience in quality food preparation, safety and sanitation, best practices within a commercial kitchen, food ordering from multiple suppliers.
· Sensitivity to the needs of residents with compromised physical and cognitive abilities in flexibly scheduling staff duties to ensure their safety and facilitate care/program times.
· Experience in working with contracted services.