Chef, Sous

Job summary

The Sous Chef oversees daily kitchen operations, manages labor and food costs, and ensures high standards of sanitation and food quality. They also lead, train, and mentor the culinary team while coordinating catering events and administrative tasks.

Job details

Chef, Sous Department: Food and Beverage Employment Type: Seasonal - Full Time Location: Holland America Dawson City Inn Description Service Excellence. Performance. Integrity. Teamwork. Consistency. Innovation. The Head Chef and the Sous Chef are the true dream team when it comes to leading the culinary team toward success. Oversees entire kitchen operation, accountable for labor and food cost controls, employee lifecycle, human resource needs, and scheduling. Will develop and enrich sanitation and safety protocols to align with territorial, local, and Company laws and regulations. Get ready to create once in a lifetime relationships and memories while working in the beautiful north! RESPONSIBILITIES Manage all BOH staff alongside Chef. Work closely with F&B, Bar, and General Manager to ensure company policies and standards are being met and exceeded. Train all new employees and refresh returning staff on proper food handling and menu items. Supervision of food production, storage, and sanitation processes. Oversee record keeping, control logs, and auditing. Employee timecard management. Ensure company HESS and sanitation procedures are followed and held to the highest standard. Including internal audits. Follow all company recipes, and ensure all staff is prepping, preparing, and plating to standard. FIFO, food cost management. Assist as needed in menu development and creation. Daily presence viewing plates going out to guests and tasting of product being served. Pre-shift and safety meetings with direct reports and staff. Mentor and coach staff to ensure the highest level of the product is being served. Work independently with little or no supervision. Must be willing and able to accommodate dietary restrictions. Effectively and proactively communicate any safety, guest, or employee concerns with management. Contributing to the overall success of the venues, be it running the wheel or assisting servers and food expeditors. Schedule and oversee off-site needs for catering events including creating menus, food orders, staffing for service, set-up/tear-down, and transportation of items. Maintain high standards of cleanliness and sanitation in all work and storage spaces. Perform general administrative duties including; email communications with vendors and fellow Managers, generating and maintaining forms and reference documents, and attending monthly safety and general meetings. Generate and maintain forms in accordance with Disciplinary Action and Workplace Injuries in a prompt manner. Contribute effectively to a positive guest experience while maintaining a professional attitude and appearance. REQUIREMENTS Culinary school and/or relevant experience required. Experience in a leadership position(s) and restaurant operations; including management and inventory control, preferably in a hotel or member’s club environment is desired. Must be able to lift 50 lbs./23 kg. Food handlers Certificate course completion is required upon hire. Minimum age of 19 years is required to serve alcohol in the Yukon. Must pass a pre-employment background check. Minimum age of 18 years is required to reside in company housing, where available. Must be eligible to work in Canada. KNOWLEDGE, SKILLS, & ABILITIES Ability to respond to customer, employee, and vendor feedback and concerns in a friendly and understanding manner. Ability to organize and prioritize work, and maintain attention to time constraints, while working in a team or group environment. Ability to work in a fast-paced environment with multiple tasks and external influences. Ability to work independently with minimal supervision while achieving daily goals. Ability to support and comply with company policies, procedures, and guidelines including support and comply with company health and safety standards. Ability to stand/walk/work on feet for a minimum of 8 hours per day. BENEFITS Travel - FREE CRUISE AFTER YOUR FIRST SEASON! Reward for Referral Program Experience – Of a lifetime! Rewards & Incentives Community Service Employee Activities Professional Growth HAP Alaska Yukon is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, or national origin, disability or protected veteran status.

What you’ll do

The Sous Chef oversees daily kitchen operations, manages labor and food costs, and ensures high standards of sanitation and food quality. They also lead, train, and mentor the culinary team while coordinating catering events and administrative tasks.

Requirements

Candidates must have culinary school training or relevant restaurant leadership experience, including inventory and management skills. Applicants must be eligible to work in Canada, pass a background check, and obtain a food handler's certificate.

Benefits

• Travel
• Free cruise
• Reward for referral program
• Employee activities
• Professional growth

Listed skills

• Safety Compliance · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary leadership
• Kitchen management
• Food cost control
• Inventory management
• Sanitation protocols
• Menu development
• Staff training
• Catering management
• Safety compliance
• Administrative duties
• Team mentorship
• Timecard management
• Food production supervision
• Audit management
• Dietary restriction accommodation
• Health And Safety Standards
• Menu Planning
• Event Catering
• Record Keeping
• Professionalism
• Lifting Ability
• Administrative Functions
• Auditing
• Cost Management
• Management
• Cleanliness
• Communication
• Food Safety And Sanitation
• Leadership
• Innovation
• Inventory Control
• Sanitation
• Restaurant Operation
• Time Management
• Scheduling
• Prioritization
• Teamwork

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership
• Administrative
• Sous Chef
• Chefs
• Chefs and Head Cooks

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