SOUS CHEF, EDMONTON AB
Dead Line: April 29, 2022
- Cook and prepare food following approved recipes and production standards. Ensure all deadlines are met based on production orders.
- Supervise hourly food service associates. This includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate.
- Store food in designated areas following all corporate and provincial food safety and sanitation procedures.
- Ensure proper food handling, presentation, portion control and maintenance of appropriate serving temperatures.
- Maintain sanitation of equipment, supplies and utensils. Clean workstation thoroughly before leaving area. Keep display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements.
- Interact with customers to resolve complaints in a friendly, service-oriented manner. Relay relevant information directly to supervisor.
- Demonstrate complete understanding of daily menu items and accurately explain thee to associates and customers.
- Keep up with peak production and service hours.
- Monitor inventory and deliveries of product and supplies. Track product production, consumption and waste. Inform supervisor when supplies or products are low.
- Four years of related culinary supervisory experience in a fast-paced production-oriented environment.
- FoodSafe Level 1 Certification.
- Post-secondary education in culinary or related studies.
- Strong background in banquet and catering functions with high-volume production.
- Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
- Basic supervisory skills, capable of motivating, leading and developing associates.
- Hard-working team player with ability to prioritize effectively.
- Excellent communication skills (written and verbal).
Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.
- Be the primary contact for accounting contracts, including vendor setups, unit setups, revenue coordination, and ad hoc queries.
- Conduct monthly financial closes, including reconciliation of revenue and balance sheet accounts; assist with monthly rebate revenue allocations, variance analysis of actuals to budget, revenue accruals, deferred revenue amortization, and calculation of client-earned rebates.
Maintains a complete and systematic set of records of business transactions for the assigned business unit.
Performs light cleaning duties to maintain establishments, including hotels, restaurants retirement homes and hospitals, in a clean and orderly manner.
Performs light cleaning duties to maintain establishments, including hotels, restaurants retirement homes and hospitals, in a clean and orderly manner.
Prepares food in accordance with applicable corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times.
Performs light cleaning duties to maintain establishments, including hotels, restaurants retirement homes and hospitals, in a clean and orderly manner.
Manage the staff and day to day operation to ensure all contractual service levels are met and maintained in all areas including administration, staffing/scheduling, client/customer relations, production and knowledge of healthcare systems for all aspects of the Food, Housekeeping, Laundry and Maintenance services.
Responsible for heavy cleaning work including the cleaning of all hard floor surfaces, the cleaning of all surfaces that must be reached by ladder or scaffolding and the collection and removal of garbage from drop points to a garbage bin or compactor.
Makes and serves coffee/espresso drinks and related food and beverage items.