Join the Kitchen team at Sparkling Hill Resort! We currently have an opening available for a hard-working, experienced Sous Chef. The successful candidate will have strong leadership skills and be responsible for participating in and supporting the Kitchen operation.

QUALIFICATIONS:

• Minimum of 3 year experience in a Sous Chef position or higher in a high volume and upscale 3 star hotel.
• Minimum of 8 years’ combined experience in the trade of cook.
• High School Diploma or equivalent required.
• Culinary Education Trade Papers, Red Seal or Equivalent required.
• Certifications as required to comply with provincial regulations.
• Food Safe Certification.
• Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.
• Ability to provide legible communication.
• Ability to compute basic mathematical calculations.
• Thorough background in banquets, fine dining, and line cooking.
• Background in culinary competitions is beneficial.
• Food and Beverage culinary management experience with demonstrated leadership.
• Extensive knowledge of food handling and sanitation standards.
• Understanding of purchasing and maintenance of kitchen equipment.
• Knowledge of overall hotel operations as they affect kitchen and related areas.
• Strongly demonstrated creativity in all areas relating to food.
• Excellent communication and interpersonal skills.
• Self-motivated, with a positive attitude and a consistent display of professionalism.
• Innovative, detail oriented, and quality conscious.
• Ability to recognize, influence, and follow foodservice trends in preparation and presentation.
• Reliable transportation is essential

• Ensure consistent food preparation and the highest caliber of food presentation, taking advantage of all opportunities to improve upon both, and ensuring communication to the Executive Chef.
• Supervise and participate in the production and plating of all food service areas, to maintain the best quality food style possible.
• Aid in the transportation of all food products, to be sure it is arranged and presented up to the standards set by yourself and the Executive Chef.
• Provide input for menus, creating, developing, and recommending recipes, for the use of other staff, to create a consistent and quality food product.
• Aid the Executive Chef in ordering and inventory of food products for the preparation and operation, of an efficiently run kitchen.
• Conduct yourself as the Executive Chef would in his/her absence, in accordance with his/her values and positive motivation tools.
• Assist and coach in the organization of other staff to reduce the workload or meet the deadlines of the department.
• Ensure food is stored in appropriate containers, labeled, and rotated to ensure high standards of freshness, minimizing waste and maximizing quality.
• Aid the Executive Chef in creating, implementing, and maintaining department objectives and to ensure they are met and exceeded.
• Ensure that the morale of the kitchen staff is maintained by practicing positive strategies to motivate staff, encourage self-esteem and efficiency.
• Strive to uphold a safe working environment and be Health and Safety conscious and actively involved in maintaining and improving a safe work environment. Ensure maintenance requests, incident reports and incident investigations are submitted and followed up with.
• Purchase food and related culinary equipment and supplies, maintaining adequate pars, ensuring to both eliminate outages or shorts and participate in any opportunities to minimize inventory levels, minimizing capital while ensuring guests’ expectations are exceeded.
• Maintain the highest departmental standards as determined by the Executive Chef, and the guests.
• Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising our guests’ satisfaction.
• Promote professional work habits, encourage staff to act with integrity and recognize this trait in others and reward them appropriately.
• Responsible for the complete kitchen operation in absence of the Executives Chef, please refer to his/her job responsibilities.
• Assure proper staffing and adequate supplies for all stations.
• All banquets, functions, and caterings are to be conducted in a timely fashion with co-ordination involving the Executive Chef and Event Manager/Coordinator, ensuring readiness to start the event a minimum of fifteen minutes prior to the service time.
• Ensure all administrative forms are completed and submitted on a timely basis for all kitchen employees, including performance reviews, daily timesheets, payroll advice forms, retention bonus forms, payroll deductions, overtime approvals.
• Ensure that scheduled employees have reported to work; document any late or absent employees and use corrective action as deemed necessary.
• Conduct pre-shift meetings with the Chef de Partie(s) and review all information pertinent to the day’s business.
• Expedite on floor or in the kitchen as business demands.
• Oversee food deliveries to ensure the products have been delivered and stored according to the standards set by the Executive Chef and provincial health regulations, and informs the Executive Chef of any discrepancies.
• Ensure the proper use of scales and measurements in all recipes, portioning, and food production by both yourself and the staff under your direct supervision.