Jr. Sous Chef

at  Chateau Victoria

VISTA 18 RESTAURANT + LOUNGE: AUTHENTIC – LOCAL – ELEVATED

Operating for over 20 years, with a newly renovated dining room and spectacular views. We offer locally sourced produce with a global infused approach.
We are looking for a leader in the kitchen who thrives in a fast paced work environment. This role is expected to lead the line through our dinner service and can be the go-to person in the absence of the Chef de Cuisine and the Sous Chef.
The First Cook/Jr. Sous Chef typically works evening shifts, Three (3) to four (4) days per week. This role can expect to work weekends and holidays too.
The Vista Team has fun and are passionate about what they do. Come join us!

QUALIFICATIONS:

• Must have a valid Food Safe level one certification or equivalent
• Minimum of 3 years’ experience in similar position required
• Demonstrated ability to work in a fast paced, multi-tasking, multi functional team environment required
• Demonstrated ability to maintain professionalism, team player attitude with positivity
• Requires strong verbal communication skills
• Proven ability to motivate, develop and retain employees
• Demonstrated ability to lead the kitchen in the absence of the Sous Chef and the Chef de Cuisine.
• Formal culinary education is considered an asset as is Food Safe level two certification or equivalent.

THIS POSITION HAS PHYSICAL REQUIREMENTS:

Must be able to stand and exert well-paced ability for up to 8 hours in length. Must be able to lift up to 50 lbs. and push and pull carts and equipment on a regular and continuing basis. Must be able to bend, stoop, squat and stretch to fulfill projects that need to be completed for daily operations.

• Lead the line through service, ensuring the kitchen operation is smooth and efficient
• Prepare all aspects of the food production for Vista 18 and for Room Service, according to hotel standards and sanitation practices
• Promote a strong commitment to providing the best possible experience for our guests and employees with professionalism
• Daily cleaning and inventory of walk in, storage and refrigerators for stock rotation and ensure all equipment in the work area is properly cleaned
• Train, coach and lead the team alongside the Sous Chef and Chef de Cuisine
• Work in a safe manner to ensure total compliance with all health and safety regulations
• Receive and stocking of deliveries for the kitchen
• Report any equipment in need of repair to the Sous Chef or Chef de Cuisine
• Perform other duties as necessary and assigned