Sous Chef

at  Coast Hotels

Your company, your values, your career!
Coast Hotels is a dynamic and growing brand. Our culture is rooted in our values, leadership accountability, and the growth and development of our Ambassadors.
The Sous Chef, or Restaurant Chef will contribute to the overall success of the hotel by leading and managing the food operations in the Restaurant, ensuring alignment with Coast Hotels’ long term strategy. Working collaboratively with the Executive Chef and culinary team, this position will ensure continued growth and development of the ambassadors and maximize operational efficiencies, customer service and profitability.

SKILLS/KNOWLEDGE/EXPERIENCE:

• Chef de Cuisine certification or equivalent
• Minimum 4 years of related experience; with 2 years of leading others
• Red Seal certified
• Food Safe certified
• Hepatitis A vaccination recommended
• Self motivated team player with demonstrated organizational and interpersonal skills
• Demonstrated ability to work in a fast paced, multi-tasking team environment
• Demonstrated advanced internal/external customer service philosophy
• Intermediate level in the use of Microsoft Office Suite
• Experience discussing performance issues with direct reports
• Experience forecasting and budgeting
• Thorough understanding of legislation and regulations as they apply to the area
• Exemplifies Coast’s core values and enjoys working in a culture of accountability
• Able to work a flexible schedule, which includes evenings, weekends and holidays
  Coast Hotels offers a variety of benefits, including competitive wages & benefits, employee discounts, training & development, career advancement opportunities & more!
  Coast Hotels is an Equal Opportunity Employer
  Coast Hotels would like to thank all interested applicants
  Only those selected for an interview will be contacted

• Works with the Executive Chef to establish the restaurant’s overall strategic business plan, including defining direction, establishing goals, seeking opportunities for growth, anticipating requirements and managing change
• Puts in place the systems, structures and practices to manage results
• Delivers front line service while leading and supervising the culinary team ensuring food preparation and service delivery standards are consistently achieved
• Collaborates with the Executive chef to establish, design and price restaurant menus while staying current and market focused
• Secures and controls food inventory and labour costs to meet or exceed financial targets
• Builds a strong team with the capabilities to deliver on the business plan through effective recruitment, communication and team practices, ensuring the team’s ongoing development by creating a motivating and engaging environment
• Monitors the quality of work and provides feedback
• Identifies potential leaders within the team and implements training and development
• Addresses guest concerns, and acts on opportunities to exceed guest expectations; removes barriers to guest satisfaction
• Ensures all health & safety standards are in compliance with all regulations
• Other duties as required