SOUS CHEF - IRD

Overview

Under the direction of the Executive Sous Chef, is responsible for supervising the staff and daily operations of the kitchen. Ensures a fresh, positive and exciting environment where safety, flawless delivery and execution of product excellence and service are paramount.

Essential Duties & Responsibilities:

• Accountable for overseeing a section of the kitchen to ensure that the overall operation runs smoothly and effectively.
• Place and check food requisitions in accordance with menus.
• Handle and follow up all incidents immediately, and report accurately.
• Train staff at lower levels and coach and direct employees to perform to Kitchen Operations.
• Use correct techniques, procedures and recipes for preparing and cooking food.
• Apply culinary skills to prepare meals, with flavor, ingredients, temperature, presentation and quality consistent with standards and guest expectations.
• Maintain food cost to parameter given by the company.
• Check food cost on a daily basis and ensure continual awareness of monthly food cost.
• Develop and maintain high standards of hygiene within kitchens.
• Keep outlet ahead of HACCP standards.
• Ensure that all HACCP folders, forms, records and procedures are adhered to and updated at all times.
• Develop department members’ knowledge and skills through education, training, coaching, corrective counseling, etc.
• Demonstrate a commitment to ensuring responsible gaming and responsible alcohol service by discreetly notifying appropriate management of concerns and observations.
• Ensure appropriate staffing levels to best manage labor costs while maintaining outstanding guest service.
• Stay abreast of the current trends and practices within area of responsibility and communicate pertinent information to management, peers, direct reports and team members as appropriate.
• Ensure activities comply with relevant statutory and regulatory requirements, legal demands and professional and ethical standards.
• Comply with all internal policies and procedures.
• Perform other duties as assigned.

Qualifications:

Culinary degree required and a minimum of four (4) years of culinary experience along with two (2) years of kitchen supervisory experience or the equivalent combination of education and experience. Training in Pastry, Garde Manger, Butchery, Bakery, Hot Production, Japanese Cooking, A La Carte, Buffet, and Kitchen Artistry outlets required. A sound knowledge of Japanese, American, and European style of cooking required.

Physical Demands:

• Ability to stand and sit for extended periods of time.
• Ability to walk distances.
• The employee must frequently lift/push/pull and/or move up to 50 pounds.

Working Conditions:

• Duties and responsibilities are typically performed in a highly regulated and controlled environment, but there will be times where you will need to be on the Casino Floor to complete job functions as outlined or pass through this area. On the Casino Floor, you may be exposed to casino-related environmental factors including, but not limited to, excessive noise.

Closing:

Hard Rock Ottawa values diversity and is an equal opportunity employer. We are committed to providing employment accommodation in accordance with the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act.

If you require accommodation to apply or if selected to participate in an assessment process, please advise Human Resources.

We thank all candidates for their interest, however, only those being considered for an interview will be contacted.