Sous Chef
Deer Lodge
Lake Louise, AB, Canada
3d ago
  • To maintain the highest standard of food quality and presentation in all food outlets of the hotel.
  • To maintain reasonable cooking time during service times
  • To assist Chef with hiring and disciplining all kitchen personnel.
  • To assist Chef with the ongoing training of all kitchen personnel. This includes
  • The techniques used to prepare all menu items at their designated station
  • The techniques used to prepare the mise en place at their designated stations
  • The maintenance of cleanliness at their workstation and the rest of the kitchen
  • All policies and procedures pertaining to Health and Safety within the kitchen
  • All procedures regarding the maintenance of kitchen inventory to maintain cost controls
  • Time management skills
  • To assist with the planning menus for the hotel
  • To assist with the inventories and paperwork & ordering
  • To assist the Chef with ensuring that that all kitchen cost controls are upheld. This includes :
  • Performing inventories
  • Ordering product when necessary for all kitchen outlets and banquets
  • Managing staff requirements for the kitchen and functions in a cost-effective manner
  • Monitoring the rotation of all stock including the mise en place at all workstations
  • To oversee that all Health & Safety requirements and regulations are being met in the kitchen. This includes
  • Staff workstations are clean and organized during service and after the shift end
  • Scheduling the deep cleaning including fridges, hood vents, dry storage area and staff cafeteria
  • Product used at workstation is fresh and proper rotation is being utilized
  • Staff are trained and certified for foodsafety as per local health unit standards
  • Maintaining all staff records of training as they pertain to WCB, OH&S and WHMIS
  • To be on hand for all peak volume times, when the Chef is not present
  • Benefits : Shared subsidized housing and other perks (ref. 51928)

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