Sous Chef-Great Canadian Casino Vancouver at Great Canadian Enterprises Ltd

Coquitlam, British Columbia, Canada -

Full Time

Start Date

Immediate

Expiry Date

10 Jul, 26

Salary

75000.0

Posted On

11 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary leadership, Kitchen management, Food cost control, Inventory management, Staff training, Menu planning, Expediting, Health and safety compliance, Performance management, Recruitment, Scheduling, Waste monitoring, Customer service, MS Office, Conflict resolution, Mentoring

Industry

Gambling Facilities and Casinos

Description

Position Summary Under the general direction of the Executive Sous Chef, this position is responsible for the overall management of one or more food outlet kitchens. Oversees all food preparation, maintains food and labor costs, motivates and leads by example and provides a learning environment while maintaining a safe and welcoming work environment. Develops performance objectives and delivers performance evaluations for direct reports. Actively participates in the recruitment and hiring process. Ensures adherence to the Company's policies and procedures, motivates and leads by example and supports Great Canadian's learning environment while establishing a safe and welcoming work environment for all team members. Key Accountabilities * Provides leadership, direction and mentoring to the kitchen team while providing continuous coaching for success to achieve high performance * Supervise, train, schedule and motivate culinary team members * Conducts pre shift meetings and ensure proper staffing * Complete reports, manage shift end tasks and maintain communication across shifts * Address team member performance issues * Ensures high guest satisfaction, resolves complaints, interacts with customers and maintains a positive atmosphere * Supervise daily meal service, acts as expeditor during peak times, and ensures cleanliness and ambiance * Trains team members in new culinary techniques through floor demonstrations and/or monthly meetings * Maintains budgeted labor and food costs * Ordering supplies, managing inventory, control and monitor waste * Offers culinary expertise to internal and external customers * Conducts monthly inventory counts and forwards discrepancies to management * Reviews monthly inventory reports, analyzes discrepancies and takes appropriate action * Carries out inspections on a regular basis to ensure consistency and reports maintenance and supplies deficiencies * Liaises and communicates effectively with all appropriate operational departments * Develops and cultivates strong working relationships with all stakeholders: guests, ownership and team members * Ensures compliance with licensing laws, health and safety and other statutory regulations * Responsible for overall culinary operation in the absence of the Executive Chef * Manages other initiatives as required Education and Qualifications * Secondary School Diploma; Post-Secondary Culinary program education * Minimum 2 years in Culinary leadership or Chef de Partie position * Management experience an asset * RED SEAL certification or current enrollment in a Culinary program towards Red Seal an asset * Food Safety level 1 & 2 certification * Ability to successfully clear a criminal record check * Ability to exceed internal and external customer expectations through timely, effective and service oriented communication * Computer literacy in MS Office * People-focused and committed to service excellence * Proactive and solution-oriented with a drive to succeed * Ability to successfully obtain a Gaming License (where required) Work Environment Considerations * Regular kitchen environment, standing and walking for long periods of time and non-traditional work hours Your Benefits can include: * Three weeks paid vacation per calendar year * Paid wellness days * Extended health benefits the day you start * Company matching RRSP's after three months of employment * Wellness program Qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, age, sexual orientation, gender identity, gender expression, or disability. Please note that due to the volume of applications, only those under consideration will be contacted for an interview. Thank you for your interest in Great Canadian Casino Vancouver!

Responsibilities

The Sous Chef is responsible for the overall management of kitchen operations, including food preparation, inventory control, and maintaining food and labor costs. They provide leadership and mentoring to the culinary team while ensuring high guest satisfaction and adherence to safety and health regulations.