Reporting to the Chef, the Sous Chef is responsible for managing the kitchen team during the preparation of all food items, while ensuring the highest level of guest service.
WHAT YOU'LL DO
- Understanding, adhering to and executing all kitchen operational policies + procedures, standards and training programs.
- Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
- Prepare and cook foods of all types, on a regular basis, for special guests and functions.
- Working a station if needed.
- Manage the food preparation, cooking activities and plating and resolve guest satisfaction issues.
- Determine production schedules and staff requirements necessary to ensure timely service.
- Recruit and hire staff, including cooks and other kitchen employees.
- Maintaining a strong focus on achieving and/or exceeding revenue targets, within acceptable labor cost and service standard parameters.
- Monitoring and managing service, quality, health + safety and cleanliness.
- Inspect supplies, equipment,
and work areas to ensure conformance to established standards.
WHAT YOU'LL BRING
- Academic training in hospitality or tourism
- Minimum 2 years experience as sous-chef in a reputable fine dining restaurant
- Proven ability to plan and organize, with an acute sense of time management and attention to detail
- Assertive, professional and positive with proven ability to develop and lead in a team setting
- Excellent interpersonal & communication skills, outgoing
WHAT WE OFFER
- Love to travel? Enjoy great rates on your stays with Germain Hotels and explore the country—again and again!
- A work workplace that encourages creativity and autonomy—contribute to the growth of a company that helps you move forward and values you for who you truly are.
- Do squats help you unwind? Take advantage of a state-of-the-art gym right at your workplace.