Sous Chef | Valhalla Hotel & Conference Centre

at  Silver Hotel Group

SOUS CHEF

We are currently recruiting for a Sous Chef to take its food and beverage operation to the next level! The Sous Chef is called upon to support the Executive Chef and represent them in their absence. The Sous Chef often is the one responsible for training new staff members and managing the team. They must be able to think on their feet, make sound snap decisions and come up with creative concepts within the restaurants and banquets. They are comfortable taking on any task in the kitchen and are familiar with the operation of all kitchen equipment and assist in leading the daily operations. The Sous Chef will offer culinary expertise as it relates to all areas with the hotel. The incumbent is responsible for providing coaching to existing team members and ensuring the Hotel’s culinary vision is achieved. This is a hands on role, working alongside the team members, while also working collaboratively with the Executive Chef to help lead and manage the execution of the Food & Beverage vision for the hotel. Along with being in tune with current food and beverage trends, the role requires a leader who is passionate, creative and brings strong food and beverage presentation skills and a strong desire to create exceptional dining experiences for all guests. They are experienced with the preparation of all menu items and are responsible for ensuring production standards are met and checking for food quality, flavour and plating to ensure guest satisfaction. They participate in all aspects of food preparation and ensure menu items are plated and served on time. They ensure quality control by strictly following recipes and production standards.

• Experienced in all areas of the kitchen and shows leadership by setting an example to fellow team members in terms of job competence, organization, knowledge, and professionalism;
• Prepare individual dishes as well as full-course meals;
• Knowledge of specialized cooking equipment and food safety practices;
• Checks for food quality, flavour, and plating to ensure guest satisfaction;
• Consistently produce delicious, high-quality food and attractive plating while limiting waste and working with minimal supervision;
• Prepare dishes for customers with food allergies or intolerances, work with specialized dietary concerns;
• Ensures timely communication of any problems that arise and immediately reports them to the Chef;
• Provide quality control and timely production of all food preparation;
• Strong organizational and multi-tasking skills;
• Responsible for ensuring the cleanliness and functioning of the kitchen working areas, including equipment and utensils;
• Organize the daily BEOs and ensure prep and production for all items are undertaken;
• Familiar with the operation of all kitchen equipment;
• Assist in leading the daily operations;
• Exercise food cost controls by reducing wastage through monitoring production;
• Consult daily with the Chef concerning menus, specials, Banquets, special events, and quantities to be produced and served, and reports any big quantities left over;
• Monitors production standards and product quality to ensure efficient service and that brand standards are met;
• Assist with duties such as ordering, inventory, costing, waste control, training, and ensuring food safety standards are always met;
• Ensures that prep levels are met and ready for the next service;
• Ensures that fridges are organized, the product is rotated, storerooms are cleaned, and the dish area is organized and takes the lead on the shift in directing that these activities occur;
• Perform other duties as assigned.