Jr. Sous Chef
Groupe Germain
Hôtel Le Germain Maple Leaf Square
1d ago

Description of principle tasks

  • Prepare and cook various food on a regular basis for special guests and functions.
  • Participate in the training of new staff.
  • Contribute to the development of a strong team through active involvement in daily operations.
  • Monitor sanitation and Health and Safety practices to ensure that employees follow standards and regulations.
  • Inspect supplies, equipment, and work areas to ensure conformance to established standards.
  • Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment.
  • Adhere to all environmental policies and programs as required.
  • In the absence and in collaboration with Executive Chef and Sous Chefs

  • Lead the kitchen including stewarding, cleaning duties and prep required.
  • Supervise staff to ensure a smooth operation and the highest level of guest satisfaction.
  • Supervise the food preparation, cooking activities and plaiting of two kitchens.
  • Order food and other supplies needed to ensure efficient operation.
  • Check the quantity and quality of deliveries.
  • Assist in determining how food should be presented and displayed.
  • Attend Banquet and Events meetings & update the menu board.
  • Other work related tasks as per manager’s request

    Position Requirements

  • Previous experience in a similar role in a hotel or banquet environment.
  • Proven ability to plan and organize events, acute sense of time management and attention to detail.
  • Food Handlers certificate.
  • Problem solving skills, as well as the ability to work quickly and multi-task.
  • Excellent interpersonal & communication skills, outgoing, friendly, persuasive personality.
  • Able to stand / walk for up to 5 hours at a time, lift / carry / push supplies or equipment weighing up to 50 lbs.
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