Sous Chef
April 12 2024
Industries
Arts, Entertaiment, Culture and Leisure
Categories Food processing, Agronomy,
Etobicoke, ON • Full time
JOB SUMMARY
The purpose of this job is to ensure consistency, production schedule adherence and efficiency in the production and presentation of all food products while working closely with kitchen staff to ensure that quality standards are always maintained. The Sous Chef will liaise closely with the Chef & Head Chef to monitor the performance of all kitchen staff and will address deviations in operations as required.
KEY RESPONSIBILITIES:
1. Supervise and maintain quality standards of all food preparation by cooks and all other kitchen employees under his / her supervision and provides guidance to kitchen staff in the cleanliness and efficiency of the kitchen operations.
2. Ensures that the highest standard of food is produced always based on standard recipes and their presentation
3. Ensures food is prepared to pre-determined specifications and works closely with staff to ensure portion controls maintained on a regular basis. Reports deviations to Chef, as required.
4. Assists in the progress of all food preparation prior to the service period to assure punctual delivery of properly prepared food.
5. Assists in training all kitchen staff with proper instruction on preparation of food, the operation of kitchen equipment as set by departmental standards, health and safety regulations and WHMIS.
6. Ensures that safe food handling practices as per the WEG Food Safety Program are adhered to regularly. Addresses issues and reports to Chef, as required.
7. Ensures that kitchen employees wear acceptable and clean uniforms and are well always groomed
8. Organize and control receipts, storage, and issuing of foods from kitchens using the FIFO system.
9. Assist with scheduling and assigning work to kitchen employees under his / her supervision and adheres to budgetary guidelines.
10. Assist in conducting physical kitchen inventories and works with Chef in addressing inventory variances.
11. Reports all unusual occurrences that may be detrimental to the operation of the kitchen to the Chef or above.
12. Report and follow-up with any faulty equipment in need of repair
13. Generates purchase requisitions in a timely manner using Yellow Dog
14. Assist in maintaining daily payroll and daily staff attendance records through Kronos time and attendance system
15. Participates in the planning of new menus, production of recipes and assists in implementation in a timely manner.
16. Participates in addressing employee performance issues through the departmentally approved performance management program.
17. Demonstrates and lives the organization’s core values of Integrity, Respect, Excellence, and Accountability.
JOB SPECIFICATIONS
Knowledge
· General to advanced knowledge of food preparation techniques
· Basic understanding and working knowledge of PC applications
· General to advanced understanding of safe food handling practices
· General understanding of food cost and labour management principles
· Sound knowledge of Health and Safety principles
Skills
· General communication, interpersonal and organizational skills required to interact with kitchen staff, peers’ other departmental personnel and customers
· General organizational and time management skills
· Ability to work in a fast paced and dynamic environment
· General multi-tasking abilities
Education and Experience
· Minimum grade 12 education
· 3-4 years’ experience in full-service hotel or restaurant
· 1-2 years’ experience at Junior Sous Chef or Station Chef / Cook level in comparable environment
· Completed apprenticeship program or food technology diploma & Red Seal Certified are considered an asset
Working Conditions
· Kitchen environment where there may be some physical discomfort due to temperature, noise, and operational demands
· Standing and walking required 75% of the time
· Hours of work may include days, evenings, weekends and holidays
· Work locations include kitchens at both Woodbine and Mohawk racetracks
This job description indicates the general nature and level of work expected of the incumbent. It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. May be asked to perform other duties as required based on operational requirements.
Diversity, Equity, Inclusion and Belonging
Be Yourself.
We believe differences should be valued and celebrated. By building diverse and inclusive teams, we strive to provide a more authentic and empowering work experience that unlocks the potential of our people. Regardless of race, religion, colour, national origin, sex, gender, expression, sexual orientation, age, marital status, veteran status, or disability status, we believe everyone has the right to express their ideas, ambitions, and pursue their goals with confidence and integrity. Diversity breeds innovation. We want people to think differently. Our commitment is to build a culture that welcomes everyone and leverages their unique perspectives to be a great entertainment company that shares the thrill of horseracing experiences with the world.
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