Aboriginal/Indigenous jobs across Canada

Sous-Chef

Job posted by : Notable - The Restaurant

Job Description

Sous-Chef

Employer: Notable – The Restaurant

Work location: #133 4611 Bowness Rd NW, Calgary, AB, T3B 0B2

Salary: Between $55,000 and $60,000/year plus gratuities. Bonus and salary increases as per company policy, daily family-style meals for employees, free parking

Benefits: Disability, Dental, Extended Medical

Terms and conditions of employment: Permanent, full-time (44 to 50 hours/week); Mornings, Days, Evenings, Weekends

Start date: As soon as possible

Vacancies: 1

Requirements:

Language: English

Education: Culinary school diploma or equivalent experience

Experience: 5 years of related experience

Supervision: 11-15 people

Cuisine Specialties: Seafood preparation, Meat, and fish cutting, French style sauces, baking, and pastry, live wood fire cooking, traditional quality vegetable preparations

Working conditions and physical capabilities: Fast-paced environment, Work under pressure, Tight deadlines, Physically demanding, Attention to detail, Combination of sitting, standing, walking, Standing for extended periods, Bending, crouching, kneeling

Worksite environment: Noisy, hot

Work Setting: Restaurant (Public transportation is available)

Personal suitability: Dependability, Efficient interpersonal skills, Excellent oral communication, Flexibility, Initiative, Organized, Reliability, Team player

Duties:

Second in charge, reporting to the Executive Chef.
Run the kitchen in Chef's absence.
Every day supervise the kitchen Team as they do their food preparations and then oversee all aspects of service during lunch and dinner meal periods.
Supervise cleanliness of the kitchen areas including constant organization and rotations of all refrigerators and freezers as well as dry storage areas.
Train staff in the preparation, cooking, and handling of food.
Butchering of meats, poultry, and fish including correct portioning and storage of all items.
Creation and execution of daily rotisserie features in collaboration with Chef.
Ensure correct execution of grill items, saucier items, entremet (vegetable/starch) items, and pastry.
Attend weekly operations meetings, and understand the financial reporting structure and relation to the kitchen and food portion of the business. Understand correct food cost engineering as it pertains to all goods prepared and served.
Maintain records of food costs, consumption, sales, and inventory
Estimate food requirements and food and labour costs
Oversee daily closing of the kitchen and related cleaning items.
Participate in the correct scheduling of kitchen and stewarding staff.