Sous Chef - Winter 24/25

at  Big White Ski Resort Ltd

POSITION REQUIREMENTS/SKILLS:

• Certificate of Completion or Journeyman papers from an approved Culinary Institute
• 3-5 years experience in a high volume operation or similar role
• Knowledge of supplies, equipment, and/or services ordering and inventory control
• Organizing and coordinating skills
• Ability to read, understand, follow, and enforce safety procedures
• Knowledge of planning and scheduling techniques
• Ability to plan work schedules and assign duties; ability to provide or arrange for training
• Ability to develop and test recipes and/or techniques for food preparation/presentation
• Mentoring apprentices and other kitchen staff
• Skill in cooking and preparing a variety of food
• Ability to work in a Team environment

• Directly assisting the Head Chef with all kitchen operations and management tasks
• Supervising the work of cooks and other kitchen employees to ensure that food preparation is economical and technically correct
• Conducting regular physical inventories of food supplies, and assessing projected needs
• Ensuring that a high standard of sanitation and cleanliness is maintained throughout kitchen areas at all times
• Establishing controls to minimize food and supply waste and theft
• Safeguarding all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
• Consulting with the Head Chef about food production aspects of special events being planned
• Cooks or directly supervises the cooking of items that require skillful preparation
• Evaluating food products to ensure that quality standards are consistently attained
• Maintaining an open and professional dialogue with the Head Chef, Executive Chef, F&B Manager, Assistant F&B Manager, F.O.H Supervisors, Culinary Staff and Servers at all times
• Attending all staff meetings
• Endeavoring to surpass guest expectations
• Ensuring to never say no to a guest request without offering an alternative
• Managing any disciplinary action up to the verbal warning level. Will work with the Head Chef or Executive Chef should further action be necessary
• Being flexible with days/hours worked in regard to business levels etc.