Chef, Sous

RESPONSIBILITIES

• Manage all BOH staff alongside Chef. Work closely with F&B, Bar, and General Manager to ensure company policies and standards are being met and exceeded.
• Train all new employees and refresh returning staff on proper food handling and menu items.
• Supervision of food production, storage, and sanitation processes.
• Oversee record keeping, control logs, and auditing.
• Employee timecard management.
• Ensure company HESS and sanitation procedures are followed and held to the highest standard. Including internal audits.
• Follow all company recipes, and ensure all staff is prepping, preparing, and plating to standard.
• FIFO, food cost management.
• Assist as needed in menu development and creation.
• Daily presence viewing plates going out to guests and tasting of product being served.
• Pre-shift and safety meetings with direct reports and staff.
• Mentor and coach staff to ensure the highest level of the product is being served.
• Work independently with little or no supervision.
• Must be willing and able to accommodate dietary restrictions.
• Effectively and proactively communicate any safety, guest, or employee concerns with management.
• Contributing to the overall success of the venues, be it running the wheel or assisting servers and food expeditors.
• Schedule and oversee off-site needs for catering events including creating menus, food orders, staffing for service, set-up/tear-down, and transportation of items.
• Maintain high standards of cleanliness and sanitation in all work and storage spaces.
• Perform general administrative duties including; email communications with vendors and fellow Managers, generating and maintaining forms and reference documents, and attending monthly safety and general meetings.
• Generate and maintain forms in accordance with Disciplinary Action and Workplace Injuries in a prompt manner.
• Contribute effectively to a positive guest experience while maintaining a professional attitude and appearance.

REQUIREMENTS

• Culinary school and/or relevant experience required.
• Experience in a leadership position(s) and restaurant operations; including management and inventory control, preferably in a hotel or member’s club environment is desired.
• Must be able to lift 50 lbs./23 kg.
• Food handlers Certificate course completion is required upon hire.
• Minimum age of 19 years is required to serve alcohol in the Yukon.
• Must pass a pre-employment background check. 
• Minimum age of 18 years is required to reside in company housing, where available.
• Must be eligible to work in Canada.

• Ability to respond to customer, employee, and vendor feedback and concerns in a friendly and understanding manner.
• Ability to organize and prioritize work, and maintain attention to time constraints, while working in a team or group environment. 
• Ability to work in a fast-paced environment with multiple tasks and external influences. 
• Ability to work independently with minimal supervision while achieving daily goals. 
• Ability to support and comply with company policies, procedures, and guidelines including support and comply with company health and safety standards. 
• Ability to stand/walk/work on feet for a minimum of 8 hours per day.