Sous Chef

Reporting to the Executive Chef, the position is responsible for coordinating all day-to-day culinary operations. This includes ensuring budgeted labor, food cost and revenue targets are met as well as responsibility for managing human resources within a specified budget set out by the executive chef and involves hiring, training, performance management, discipline, termination. The position is responsible for assisting the executive chef in establishing internal controls for opening and closing routines and ensuring compliance is adhered to by all employees within this unit. Maintains hourly, monthly and yearly operational routines such as establishing regular team meetings; ensuring that all staff adhere to Provincial and local health and safety regulations; effectively monitoring food production for consistency, waste and quality; making recommendations to ensure cost effective utilization; conducting quarterly coaching and annual performance management meetings. Responding to customer complaints that are consistent with the corporations vision, mission and values.

Our ideal candidate will have a Red Seal certification in the cook trade, certifications in WHMIS and Safe Food Handling and a minimum of 3 years of managerial experience working in a large food service operation such as a casino, hotel or multiunit chain. An acceptable combination of education and experience may be considered.