RCR HOSPITALITY GROUP
Job Description

Division/Department Culinary

Location : PIER 21 /CUNARD CENTER

Job Title Sous Chef

Reports to Chef de cuisine

GENERAL DESCRIPTION

The primary Sous chef is to assist the Chef de Cuisine in supervising and administering all functions of the kitchens and food prep. To ensure that the operation is conducted in accordance with The RCR Hospitality Group policy, procedures and standards.

To maintain control of all food materials and products and those liquor items used in food preparation. To ensure the timely and qualified operation of the food preparation areas. To maintain a level of excellence in the food operations through supervision and training of the kitchen personnel. To represent the department in the absence of the Chef de Cuisine and to maintain a good working relationship with the related departments

WORK EXPERIENCE REQUIREMENTS
EDUCATION & EXPERIENCE:

- Culinary Journeyman Red Seal certificate.
- Minimum of 8 years cooking experience – 2 to 3 years on Supervisory position in the kitchen
- Previous experience in banquets and high volume dining is must.
- Must be able to work in high paced, stressful setting and maintain qualified attitude.
- Very strong knowledge of sauces, soups, butchering, garde manger, sauté.
- Capable of organizing, distributing, and following through on work production.
- Capable training of staff.
- Capable to handle staff in areas of scheduling and replacing of staff in times of staff shortages.
- Must have Valid Canadian work permit

TOOLS & EQUIPMENT:

- Various cutlery, gas range, char-broiler, conventional oven, Bermixer, food processor, buffalo chopper, meat slicer, vertical chopping machine, steam table, various refrigeration/freezers, have excellent pan skills for line work and above average knife skills.

PHYSICAL REQUIREMENTS:

- Long hours sometimes required.
- Long stretches between days off can be possible in high volume times.
- Medium work – Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
- In and out of refrigerators/freezers with some frequency.

MENTAL REQUIREMENTS:

- Must be able to convey information and ideas clearly.




- Must be able to evaluate and select among alternative courses of action quickly and accurately.
- Must maintain composure and objectivity under pressure.
- Must maintain positive attitude in the kitchen
- Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
- Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and customers.

RCR HOSPITALITY GROUP
Job Description

DUTIES

ESSENTIAL:

- Checks to see that all scheduled staff have reported on duty.
- Check all refrigerators and freezers to see that staffs are keeping them in order and all food products are properly rotated and stored.
- Check all daily event guarantees to see that the preparation is correct and to see that all special food arrangements are prepared by the culinary staff.
- Supervise preparation and to see that all regular items plus specials are prepared for daily needs of F&B; outlets and Banquets.
- Supervise saucier, line menu, garde, manger, etc. to check and correct all food production items.
- To oversee and spot check service on a daily basis in all outlets to see that proper quality control is maintained via pre meal check and use of platting specs.
- To correctly train, advise, and reprimand, if necessary, any employee in Culinary operation .
- To report with work orders' any broken equipment to the Maintenance Department.
- To check along with the Chef the quality of products being received.
- To attend any necessary meeting in the absence of the Chef.
- Responsible for the day to day culinary production.
- Supervise and advise the stewarding personnel as to daily needs.
- Responsible for the duties of the Chef De Parties and Chef in their absence.
- Monitor all outlets for cost control & quality standards. Oversee all schedules for proper coverage.




- Menu writing & experimentation of new food recipes.
- Maintain record keeping standard forms, requisitions, RCR Hospitality Group standards per spec sheets.
- Coordinate all kitchen maintenance with maintenance dept.
- Check all reach-ins, walk-ins and freezers for spoilage and food utilization.
- Coordinate all food production with sous chef.
- Oversee all departments for proper cross training of culinary team.
- Controlling food and beverage materials and products within food preparations areas of responsibility. Supervising the scheduling, staffing, training, and culinary operations.
- Kitchen personnel. Monitors the proper maintenance of kitchen equipment. Maintains the qua1ity of food products in the kitchens

MARGINAL:

- Attend appropriate meetings.
- Attend Mandatory staff meeting, failure to do so with result in “No show” documentation.
- On a need bases: sweep, mop, wash down tables and general cleaning to ensure a clean and sanitary work place.
- Other duties as required.

OTHERS:
All RCR employees are custodians of safety and security of their workplace and, whenever possible, are to report or correct any safety or security deficiencies.

They are to be constantly on the alert for any unsafe or unsecured areas, which may threaten the well-being of customers or co-workers or the maintenance and security of the RCR property and react accordingly.

RCR functions 7 days a week. All employees must realize that we schedule as business dictates.

ACCEPTANCE
I HAVE READ AND UNDERSTAND THE JOB DESCRIPTION AS STATED ABOVE AND ACCEPT THAT ANY OF THE TASKS MAY BE MODIFIED
OR CHANGED. I ACCEPT RESPONSIBILITY FOR KNOWING THE MODIFICATIONS AND/OR CHANGES IN THIS JOB DESCRIPTION. I CAN
PERFORM THE ESSENTIAL FUNCTIONS OF THIS JOB AS LISTED ABOVE, WITH OR WITHOUT REASONABLE ACCOMMODATION.

Employee Name and Signature.____________________________________________________ Date._____________________________

Job Types: Full-time, Permanent

Pay: $50,000.00-$65,000.00 per year

Benefits:

- Dental care
- Extended health care

Ability to commute/relocate:

- Halifax, NS B3J 2L2: reliably commute or plan to relocate before starting work (required)

Work Location: In person

📌 Sous Chef (Canada)
🏢 RCR CATERING
📍 Canada