Sous Chef
Horizon North
Baffin Island, Nunavut
3d ago
  • Summary : Reporting to the Chef, the Sous Chef , you will be responsible for overseeing the day to day operation of the kitchen;
  • ordering food ingredients and planning menus; assisting with the preparation, serving, and control of cooked and uncooked food;
  • training of staff, and ensuring that staff follows prescribed Horizon North Food Safety protocol

    Duties and Responsibilities

    This role performs some or all of the following duties :

  • Providing kitchen management when Chef is on scheduled days off
  • Preparing, presenting, designing, and serving high quality rotational menus
  • Supervising all kitchen staff productivity and compliance with Horizon North policies and procedures including health, safety, and quality
  • Leading the training, developing, and mentoring of employees
  • Ensuring all foods are prepared using FOODSAFE protocol and in accordance with Horizon North safety guidelines
  • Ensuring food and labour resources managed within budgeted guidelines
  • Serving clients and staff in a personable and professional manner
  • Using knowledge and understanding of dietary restrictions; allergies, vegan, and vegetarian in meal planning and preparation
  • Manage, record, and report inventory on a bi-weekly basis
  • Record and report costs on daily spend report
  • Ensuring maintenance issues related to any equipment are communicated to the Manager and maintenance personnel as soon as possible
  • Other duties as assigned
  • Qualifications

  • High School Certificate or equivalent
  • Journeyman or interprovincial Red Seal Certificate
  • Advanced Food Safety
  • Minimum 5 years’ experience in the hospitality / food service industry
  • Minimum 2 years’ experience as a Sous Chef in hotels, resorts, restaurants and / or remote lodge, with the cooking competency and knowledge of international and domestic cuisines
  • Competencies

  • Intermediate skills of computer programs (Microsoft Office Suite, GFS Connect)
  • Extensive knowledge of menu costing, recipe cards implementation and wage control
  • Must have an excellent practical and theoretical background in all areas of the kitchen i.e. : Hot Kitchens, Cold Kitchens, Pastry / Bakery, Butchery and Banquets dealing with large numbers of guests
  • Effective leadership style, positive outgoing personality and effective listening skills
  • Ability to conduct safety / staff meetings, training sessions and menu briefings
  • Demonstrate experience in the training, developing, and mentoring of employees
  • Ability to multi-task and work in a fast-paced environment
  • Working Conditions

  • Lodge environment with working hours up to but not exceeding 12 hour per day.
  • Rotational Work schedule
  • Trained, as necessary, in required safety protocols.
  • Required to work additional hours on as needed basis.
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