Pay Range

CAD $62,000.00 - CAD $65,000.00 /Yr.

Job Description

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is seeking a dependable, service-oriented Sous Chef I to join our team.

If you're passionate about hospitality, take pride in your work, and enjoy creating positive experiences for guests and associates, we'd love to meet you. As Sous Chef I, you'll play an important role in supporting hotel operations, delivering exceptional service, and helping our team achieve its operational and business goals.

Position Summary

THIS POSITION IS TRAIN, SUPERVISE AND WORK WITH ALL KITCHEN STAFF TO PREPARE, COOK AND PRESENT FOOD PER HOTEL STANDARD RECIPES TO CREATE QUALITY FOOD PRODUCTS.

Essential Job Duties and Responsibilities

- THE POSITION REQUIRES THE ABILITY TO PERFORM THE FOLLOWING ESSENTIAL JOB FUNCTIONS, WITH OR WITHOUT REASONABLE ACCOMMODATION:
- SUPERVISES AND PARTICIPATES IN THE PREPARATION OF FOOD.
- ASSURES ADHERENCE TO HOTEL STANDARDS OF FOOD QUALITY, PREPARATION, RECIPES, AND PREPARATION.
- ASSISTS IN THE OVERSEEING OF ALL KITCHEN OPERATIONAL AREAS.
- SUPERVISES THE PROPER SETTING UP OF EACH ITEM ON MENUS AND INSURES THEIR READINESS.
- OVERSEES THE SEASONINGS, PORTIONS, AND APPEARANCE OF FOOD SERVED IN THE OPERATION.
- STORES UNUSED FOOD PROPERLY TO MINIMIZE WASTE AND MAXIMIZE QUALITY.
- FOLLOWS PROPER STAFFING GUIDELINES AND PREPARES PRODUCTION SHEETS.
- PLANS AND REQUISITIONS FOOD AS NEEDED; DISCUSSES REQUISITIONS WITH EXECUTIVE CHEF.
- ASSURES PROPER SAFETY, HYGIENE, AND SANITATION PRACTICES ARE FOLLOWED.
- ASSURES A SMOOTH KITCHEN OPERATION BY COORDINATING WITH RELATED FOOD AND BEVERAGE DEPARTMENTS.




- CONSULTS WITH INDIVIDUAL OUTLET'S SUPERVISOR ABOUT DAILY SPECIALS, ROTATION OF PRODUCT, AND ANY UPCOMING SPECIAL EVENT.
- PREPARES LIST OF PERISHABLE ITEMS DAILY AT EACH OUTLET TO INSURE PROPER ROTATION AND UTILIZATION
- MEETS AND EXCEEDS CUSTOMER AND TEAM MEMBER EXPECTATIONS.
- COMMUNICATES EFFECTIVELY WITH CUSTOMERS, TEAM MEMBERS, AND SUPERVISORS.
- DEMONSTRATES TEAMWORK BY COOPERATING AND ASSISTING TEAM MEMBERS AS NEEDED.
- HANDLES DIFFICULT SITUATIONS EFFECTIVELY.
- MEETS HOTEL AND THG SERVICE STANDARDS.
- INFORMS STEWARD OF ANY SPECIAL CLEANING NEEDED OUTSIDE OF THE REGULARLY SCHEDULED CLEANING.
- PREPARES REPORTS, AS REQUESTED, TO DEVELOP A MORE INFORMATIVE DATA BASE FOR IMPROVED MANAGEMENT DECISION MAKING AND CRITICAL EVALUATION OF WORK ACTIVITIES.
- REPORTS TO EXECUTIVE CHEF THE NUMBER OF MEALS PREPARED, SERVED, AND RETURNED.
- CONTROLS FOOD COSTS PROPERLY BY MAINTAINING ACCURATE RECORDS OF ALL FOOD INGREDIENTS USED FOR BANQUETS.
- MINIMIZES SAFETY HAZARDS BY FOLLOWING ALL SAFETY RULES AND PROCEDURES.
- KEEPS IMMEDIATE SUPERVISOR PROMPTLY AND FULLY INFORMED OF ALL PROBLEMS OR UNUSUAL MATTERS OF SIGNIFICANCE.
- PERFORMS ALL DUTIES AND RESPONSIBILITIES IN A TIMELY AND EFFICIENT MANNER IN ACCORDANCE WITH ESTABLISHED COMPANY POLICIES AND PROCEDURES TO ACHIEVE THE OVERALL OBJECTIVES OF THIS POSITION.




- MAINTAINS A FAVORABLE WORKING RELATIONSHIP WITH ALL OTHER COMPANY TEAM MEMBERS TO FOSTER AND PROMOTE A COOPERATIVE AND HARMONIOUS WORKING CLIMATE.
- ATTEND MANDATORY MEETINGS AS REQUESTED BY MANAGEMENT FROM TIME TO TIME.
- PERFORM OTHER DUTIES AND RESPONSIBILITIES AS ASSIGNED OR REQUIRED.
- PARTICIPATE IN MANAGER ON DUTY PROGRAM.
- IN EMERGENCIES, PERFORM IN THE CAPACITY OF ANY POSITION SUPERVISED.
- AT ALL TIMES PROJECTS A FAVORABLE IMAGE OF THE HOTEL GROUP AND THE HOTEL TO THE PUBLIC.

Other Duties

PLEASE NOTE THIS JOB DESCRIPTION IS NOT DESIGNED TO COVER OR CONTAIN A COMPREHENSIVE

LISTING OF ACTIVITIES, DUTIES OR RESPONSIBILITIES THAT ARE REQUIRED OF THE EMPLOYEE FOR THIS

JOB. DUTIES, RESPONSIBILITIES, AND ACTIVITIES MAY CHANGE AT ANY TIME WITH OR WITHOUT NOTICE.

Required Skills / Abilities

- INTERPERSONAL SKILLS TO PROVIDE TOTAL GUEST SATISFACTION IN ALL AREAS OF RESPONSIBILITY.
- REQUIRES ORAL AND WRITTEN COMMUNICATION SKILLS.
- GOOD WORKING KNOWLEDGE OF THE FUNDAMENTALS OF THE BROILER, SAUTÉ, FRY, ROAST, MOIST HEAT AND OTHER COOKING METHODS.
- GOOD WORKING KNOWLEDGE OF ACCEPTED STANDARDS OF SANITATION.
- KNOWLEDGE OF OPERATING ALL KITCHEN EQUIPMENT, I.E., STOVES, OVENS, BROILERS, STEAMERS, KETTLES, ETC.
- BASIC MATHEMATICAL SKILLS NECESSARY TO UNDERSTAND RECIPES, MEASUREMENTS, REQUISITION AMOUNTS AND PORTION SIZES.
- ABILITY TO READ, WRITE, SPEAK AND UNDERSTAND THE ENGLISH LANGUAGE TO READ RECIPES AND COMMUNICATES WITH OTHER TEAM MEMBERS.
- THIS JOB OPERATES IN A KITCHEN SETTING, HOUSED WITH EQUIPMENT SUCH AS AN OVEN, STOVE, DISHWASHER, SLICER, COFFEE MACHINE, STEAMER, MIXER AND CHEF'S KNIVES. THE TEAM MEMBER FREQUENTLY EXPOSED T

📌 Sous Chef I (Bowmanville)
🏢 Hotel Equities
📍 Bowmanville