Sous Chef

Job title:

Sous Chef

Company

Regional Recreation Corporation of Wood Buffalo

Job description

Employee Status: Regular Full TimeTarget Start Date: August 28, 2024Company: Regional Recreation Corporation of Wood BuffaloDepartment: HospitalityLocation: Fort McMurray, AlbertaRequisition #:2021530Please Note: The job posting will remain active until the position has been filled.About Us:Are you ready to join a collaborative team that is dedicated to inspiring Wood Buffalo to gather, play, and connect?If you are never one to sit still, you love working with flavours and textures and hospitality is at the core of who you are, then working alongside the culinary team at the RRC is where you will want to be!We are an organization that strives to provide Excellent Service, Innovative Experiences, Meaningful Connections, Social Commitment and Pride in Accountability.We are focused on deepening our commitment to Equity, Inclusion and Diversity and creating a respectful workplace!Our showcases how we incorporate our values into our work as we create community together.Like all great organizations we strive to hire the best, we value integrity, passion, respect, inclusivity, and collaboration. Our culture is what makes the RRC a great place to work!We Offer Great Benefits & Perks – We Take Care of Our People· Competitive Salary: Starting at $70,000· Cost of Living Allowance· Vacation Days, Earned Time Off and Personal Leave Days as we believe in having a work life balance.· Comprehensive Health, Vision & Dental Package· RRSP Options· Employee Assistance Program· Development Opportunities· Membership Credit· Team Celebrations· Recognition Programs· Staff DiscountsYour RoleThe Sous Chef supports and assists the Executive Chef by overseeing the day-to-day culinary operations, including training, supervising staff, and monitoring food quality. The Sous Chef under the direction of the Executive Chef is responsible for controlling quality in work performance and product output and maintaining policies and standards as determined by the Executive Chef. The Sous Chef assists in monitoring personnel, materials, food items and equipment. The Sous Chef contributes in creating new menus and provides feedback to the Executive Chef. The Sous Chef will work towards providing a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products.Your Impact

• You will supervise and participate in the production, preparation, and presentation of all foods for the main kitchen as assigned by the Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards.

• You will manage all Kitchen Operations in the absence of the Executive Chef.
• You create food menus with the guidance of the Executive Chef.
• You complete daily market lists to ensure quality food ordering while maintaining budgeted costs.
• You will ensure that all food is prepared and served in compliance with Hospitality, industry and health and safety standards.
• You will supervise kitchen personnel with responsibility for scheduling, discipline, performance reviews under Executive Chef’s supervision.
• You will train, manage, and schedule kitchen personnel and supervise/coordinate all related culinary activities.
• You estimate food consumption and requisition or purchase food, conduct regular inventories, select, and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan and price menus, ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen.
• You ensure that staff are equipped with the tools that they need to execute the food service.
• You ensure that sufficient quantities of pre-prepared items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality.
• You ensure that only the quantities of items scheduled for use are requisitioned from the storeroom.
• You will interact closely with the Sales and Events department to assist in function menu coordination and meet with clients as required.
• You will review Banquet Event Orders (BEO) and other requests in order to create production list and assignments.
• You will liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback.
• You will plan, coordinate, and monitor concession food requirements on an ongoing basis.
• You will oversee all duties related to receiving, stocking, invoicing, inventory, and cost control.
• You relieve the restaurant and outlet Chef de Parties as required.
• You will assist the Executive Chef with planning all lounge, banquet, and concession menus.
• You will assign the Executive Chef with pricing according to cost recovery and profit margins.
• All other duties as assigned.

Your Accomplishments· Bachelor’s Degree or related Culinary Degree with minimum two (2) or more years of progressive industry and culinary management experience in a large scale Culinary operation.· Valid Food Safe Certificate is required.· Red Seal Culinary Certificate is an asset.· Previous high-volume experience from a Casino, Convention Center, Stadium or Arena preferred.· Customer Service Training is an asset.· Current Intermediate First Aid/CPR/AED Certification or equivalent (including CPR C) is an asset.· Ability to work well under pressure in a fast paced environment.· Ability to work cohesively as part of a team with strong interpersonal skills.· Ability to focus attention on guest needs, remaining calm and courteous at all times.· Strong organizational and time management skills.· Financial management skills such as basic accounting and budget calculations for food and labor costing.· Have knowledge of GFS and Sysco ordering programs.· Have knowledge of payroll systems.· An excellent communicator able to lead, motivate and further develop the team.· Knowledge of food service professional operations, standards, and practices, raw materials, quality control, costs, and other techniques for maximizing food production and quality.Other Requirements· Valid Class 5 Driver’s LicenseWorking Conditions· This position requires a flexible schedule including statutory holidays, early morning, late night, and weekend work.· Work environment is a busy fast paced kitchen. Requires standing and constant movement for extended period of time with frequent movement throughout the facility.· This position involves working under variable temperature conditions and noise levels in indoor settings.We Value SafetyAll employees are responsible and accountable for Regional Recreation Corporation’s health and safetypolicy. All employees at every level should be familiar with the requirements of the Alberta OccupationalHealth and Safety legislation as it relates to their work processes.The employee is expected to adhere to all company policies and to act as a role model in the adherenceto policies. These statements are intended to describe the general nature and level of work involved forthis job. It is not an exhaustive list of all responsibilities, duties and skills required of this job.We would like to thank all applicants in advance for submitting their resumes. Please note, only those candidates chosen to continue through the selection process will be contacted.The RRC is an equal opportunity employer and values diversity, equity, and inclusion. We will gladly provide accommodations upon request for applicants with any barriers and/or disabilities during the recruitment process. We appreciate all candidates who apply for this position; though only those selected for an interview will be contacted.

Expected salary

$70000 per year

Location

Fort McMurray, AB

Job date

Thu, 08 Aug 2024 04:35:59 GMT

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