Sous-Chef

Job title:

Sous-Chef

Company

DoubleTree by Hilton Pointe-Claire

Job description

A Sous-chef is responsible for the supervision and coordination of all personnel assigned. Assumes complete authority in the absence of the Executive Chef and Executive Sous-Chef. Directly responsible for food orders being processed. Ensures that work schedules are adhered to and supervises food production.

· Assist in training of cooks;

· Supervise cooks during their shifts;

· Ensure all food that goes out is presentable and up to kitchen standards;

· Be proactive and help cooks when needed;

· Act as assistant to the Executive Chef and Executive Sous-Chef and assume complete charge of kitchen during their absence;

· Implement and maintain all company policies and procedures;

· Completion of administrative work assigned;

· Assist in the recruitment, selection, orientation, training of all kitchen employees, to ensure the adherence of company standards, policies and procedures through leadership, guidance and equitable enforcement of progressive discipline;

· Will be responsible to the Executive Chef and Executive Sous-Chef for banqueting (its preparation and execution) and such other food production areas as will be assigned by the Executive Chef and / or Executive Sous-Chef;

· Assist in monthly inventory;

· Assist in schedule making;

· Will be responsible for “mise-en-place” (preparation prior to service of all sauces, stocks and prepared dishes);

· Other tasks may be added as needed.

· Minimum of 2 years experience in a similar position;

· Must be available to work evening and weekend shifts;

· Must be able to work flexible hours with varied shifts;

· Strong interpersonal, communication and leadership skills;

· Excellent administrative skills;

· Diploma / Degree in culinary arts or related field;

· Proven ability to manage multi-tasked assignments;

· Must be bilingual

Expected salary

Location

Pointe-Claire, QC

Job date

Thu, 22 Feb 2024 08:56:03 GMT

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