Sous Chef

Job summary

The Sous Chef assists the Executive Chef in managing kitchen operations, food production, and staff supervision to ensure high-quality service. They are responsible for maintaining kitchen standards, overseeing menu preparation, and stepping into full authority in the absence of the Executive Chef.

Job details

Living Water Resorts is committed to supporting a culture of diversity and inclusiveness across the organization. We believe in equal opportunity and it is our priority to ensure a barrier-free recruitment and selection process. Should you require accommodation in relation to any of the materials or processes used during the recruitment and selection process, please notify Human Resources. Living Water Resorts will make every effort to accommodate persons with disabilities in a timely, effective and suitable manner. Focus of the position supports and assists the Executive Chef in the management, processes, preparation, storage and service of food for the restaurant and banquets when needed. The Sous Chef is responsible for running a specific section of the Kitchen and will manage a small team of Cooks. In the absence of the Executive Chef, this position is in full authority of the kitchen team. The Sous Chef is the assistant to the Executive Chef and works to support the vision of the Executive Chef and Living Water Resorts. This position usually requires at least two years of culinary school or an apprenticeship completed along with Journeyman’s papers and a Red Seal Certificate. DUTIES INCLUDE: 1. Demonstrates through their own behaviour the Service Culture Standards of Living Water Resorts in providing a fun and caring environment for our guests / members and fellow team members which in turn will create special memories. 2. Responds to guest complaints and resolves them in a way that ensures the guest is satisfied, will return again and that every guest departs happy. 3. Maintains and delivers a “no compromise” attitude towards providing the highest possible level of Hospitality, Quality and Value to the guest. 4. Adheres to all of the mandatory written standards of operations, policies, procedures, manuals, oral instructions, employee handbook, collective agreement that is in place at Living Water Resorts. 5. Actively works with all managers and front line staff for food quality and smooth operations. 6. Is responsible for direct food production and productivity of the kitchen team. 7. Oversees general preparation for the a-la-cater menu and functions according to the Executive Chef’s standards. 8. The correct preparation of all foods according to recipes and / or instruction 9. Assists with small quantity purchasing from suppliers such as produce, meat and seafood orders. 10. Organizes and plans staff meals. 11. Receives all product deliveries and oversees the appropriate storage of these products. 12. Directly responsible for the daily production to specification and standards of Living Water Resorts while executing the highest quality level of standards set out by the Executive Chef. 13. Maintain service flow during meal periods and oversee the quality of the plates leaving the Kitchen. 14. Works all stations and together with the kitchen team members ensure all finished products meet the Executive Chef’s and Living Water Resorts standards. 15. Maintains general order and morale of the Kitchen team along with the Executive Chef. 16. Assist with kitchen staff training as directed by the Executive Chef. 17. Provides input to staff scheduling and in the absence of the Executive Chef will call in appropriate staff as needed. Qualifications • Minimum 5 years experience as a Chef de Partie • Supervisory experience in a similar position • High School diploma • Must possess Journeyman’s / Red Seal Certificate • Food Safe Handling Certificate • WHMIS Certificate Working Conditions • Works the majority of the time indoors • Works with open flames, deep fryers and hot ovens. • May be exposed to hazardous chemicals • May carry hot or cold trays of food • Must be able to bend, reach, lift at least 30lbs • Must be able to walk and stand for an average of 8 hours per shift

What you’ll do

The Sous Chef assists the Executive Chef in managing kitchen operations, food production, and staff supervision to ensure high-quality service. They are responsible for maintaining kitchen standards, overseeing menu preparation, and stepping into full authority in the absence of the Executive Chef.

Requirements

Candidates must have at least five years of experience as a Chef de Partie and possess a Journeyman’s or Red Seal Certificate. A high school diploma, Food Safe Handling Certificate, and WHMIS certification are also required.

Listed skills

• Food preparation · Preferred
• Inventory management · Preferred
• Food safety · Preferred
• Quality Control · Preferred
• Team Leadership · Preferred
• Customer service · Preferred
• Conflict Resolution · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary arts
• Kitchen management
• Food preparation
• Menu planning
• Staff supervision
• Inventory management
• Food safety
• Quality control
• Team leadership
• Staff training
• Purchasing
• Recipe execution
• Banquets
• Customer service
• Conflict resolution
• Food Quality Assurance And Control
• Supervision
• Red Seal Certification
• Deep Fryers
• Management
• Operations
• Restaurant Operation
• Seafood Preparation
• Scheduling
• Customer Complaint Resolution

Job areas

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

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