Four Points by Sheraton Halifax, Halifax, NS, CA10 days ago Requisition ID: 2938Salary Range: $50,000.00 To $55,000.00 AnnuallyJOB DESCRIPTIONTitle:Sous ChefDepartment:Job SummaryThe Sous Chef is responsible for the preparation of high quality meals in accordance with company standards, menu specifications and production schedules. They are also responsible for overseeing kitchen helpers in the preparation of meals, while meeting required safety, hygiene and quality standards. Will be working closely with the Executive Chef and will provide support at the kitchen when the Executive Chef is away. Experienced kitchen leader with proven ability to supervise the production of upscale food at high volume levels.Major Duties and ResponsibilitiesExecutes and supervises food production activities, e.G. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.Coordinates and controls kitchen helpers in food storage (e.G. maintaining tidiness, following the first in – first out principle)Oversee day-to-day production and operations in the kitchen which includes the planning and directing of all food preparation.Conducts, coordinates and supervises inventoriesMonitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production planParticipates in the development of food products and menus as needed for menu presentationsMust be aware of content in catering manuals; conducts updates when necessaryExecutes countermeasures in the production in case of customer complaintsSupports training of kitchen staff.Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and OHSA regulations are adhered toMaintains and monitors quality,



conducts quality control checks according to health regulationsConducts quality checks of goods receivedMonitors and ensures compliance with recipe specificationsEnsure that the area of responsibility is properly organized, staffed and directedCreate daily schedule to ensure proper staffing requirements are metGuide, motivate and develop the subordinate employeesTeach and train staff of production and presentation changes to menu itemsImplement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviationsDiscipline and document underperforming staff membersAct as Executive Chef in the absence of the Executive ChefPerforms other related duties as assigned or requestedEnsures kitchen is clean and sanitary and is in compliance with all federal, provincial and local laws, including health and safety, ESA and Human Rights.Note: Other duties as assigned by supervisor or managementMinimum Qualifications and SkillsMinimum 2-3 years' experience in a Culinary Supervisory capacity in a full-service hotel setting or restaurant settingDiploma / Degree in Culinary Arts or related field; Food Safety Certification is requiredRed Seal would be required; and team can assist with the right candidateExperienced kitchen leader with proven ability to supervise the production of upscale food at high volume levels.In-depth familiarity with the kitchen's operation; Must have flexible schedule: days, evenings and week-ends; Knowledge in the elaboration of menus and food concepts; Must have a great sense of attention to details,



leadership skills and communication skills; Demonstrate a positive attitude and team spirit; Strong interpersonal, communication and leadership skills; Proven ability to manage multi-tasked assignments; Passionate and energetic about food & beverage, entertainment and entertaining guestMental EffortMental and visual concentration during computer work daily, for accuracy in data entry and editing.Mental effort required in multi-tasking and handling interruptions that require refocusing.Able to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.Ability to interact positively, supervisor, management, coworkers, employees, and members of the public to promote a team effort and maintain a positive and professional approach.Listening and mental attentiveness in fulfilling manager's requirements and accommodating guests.Calculate figures and amountsSolve practical problems and deal with a variety of concrete variables in situations.Interpret instructions in writing, oral, and schedule form.Physical EffortRegularly required to talk and hear.Required to stand, walk, use hands, for long periods of time.Sit at a computer for periods of time.Able to lift and/or move up to 50 pounds.Vision abilities required – close and distance vision.Working ConditionsGoverned by concurrent and dynamic deadlines, despite conflicting priorities and frequent interruptions.Frequently handling of queries and calls from guests, potential guests, and other departments.Must be available days, evenings, weekend and holidays as required by scheduling demands.May be required to travel.While performing the essential functions of this job, employee is usually indoors, in a controlled environment, and experiences a moderate notice level in the work environment.

📌 Sous Chef- Full Time Salary (Halifax Regional Municipality)
🏢 Four Points by Sheraton Halifaxp
📍 Halifax Regional Municipality