Sous Chef

OVERVIEW

Reporting to the Executive Chef, the Sous Chef is a manager that oversees all areas of the kitchen and its culinary staff. A sous chef is a positive role model of the Watermark Brand as it relates to food production, health & safety, and menu execution while overseeing 3 kitchens. As a full-service luxury resort, the candidate is expected to provide leadership in delivering a quality product in a restaurant and in a banquet environment.

QUALIFICATIONS

• Red Seal certification required
• 2 years luxury resort culinary experience or similar experience in a culinary leadership role is required
• Ability to work under pressure with accuracy, efficiency and attention to detail.
• Understanding of cost control methods for food, equipment, labour and wastage.
• Food Safe Level 1 required
• Basic computer skills in order to enter inventory, submit payroll, use e-mail and facilitate online ordering of product
• Flexible schedule including mornings, evenings, weekends and holidays.

RESPONSIBILITIES

• Oversees the culinary team during your assigned shift as you work to prepare an elevated dining experience for our guests.
• Ensures during assigned shift the kitchen is up to department standards and equipment exceeds health and safety standards.
• Manages employee performance including recognition, coaching, and performance management within Watermark Beach Resort policies and BC Employment standards guidelines.
• Ensures all food safe regulations are adhered to at all times by all team members in the kitchen.
• Assists the Executive Chef in creating dishes, menus, and features.
• Assists service during main meal periods.
• Provides ongoing coaching to culinary team members as they continue their professional development.
• Shows dedication to a creative and positive work environment, fostering a collaborative approach with all F&B team members, Front and Back of House.
• Clearly and concisely communicates with all F&B team members, ensuring operational information is passed along to all shift leaders through e-mail, logs, and shift line-ups.
• Monitors employee labor on shift including creating schedules, monitoring breaks, and overtime.
• Attends BEO meetings on behalf of the culinary department and ensures information is organized and communicated to the remainder of the culinary team.
• Assists with employee payroll on a daily basis.
• Responsible for inventory management including inventory, ordering, maintaining pars, and correctly coding of purchases, including orders for front of house and on occasion housekeeping.
• Responsible for all food design, standards, quality, dietary restrictions & special requests, while delivering an attractively presented product to our guests.
• Ensures all staff are in a clean uniform, presentable in front of guests.
• Ensures Watermark Beach Resort First Aid procedures and fire procedures are adhered to by all culinary team members on shift.
• All food items are stored properly and FIFO is practiced at all times. Labeling is enforced and follow-ups are communicated.