Sous Chef/ Production Supervisor ,Commissary

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The Sous Chef/ Production Supervisor is the right-hand person and direct report to the Chef-Manager and has direct supervision of Commissary cooks and drivers. They also:

• Deputizes for the Chef-Manager in their absence for vacation, training or sickness etc. The General Manager is the teams overall business supervisor.

• Has shared responsibility for Product ordering and receiving, Production planning, Scheduling of team, Supervision and mentoring of the team, the Checking of all items to be shipped, upholding all Health and Safety standards, Inventory management, Recipe management Systems, Opening and Closing duties, Billing of product transfers, Communicating to internal customers, CGC team and vendors on behalf of the Cuisine Centre, Unit and building security, Enforcing of company policies and standards,

• Responsible for interacting, supervising or working with the Steamplicity operation from time to time.

• Is the key culinary mentor to the commissary staff and needs to be actively aware of new culinary trends, production standards and methods.

Job Summary

Day to Day Supervision duties include:

• Ensuring that the building, all equipment, all staff and food related items are safe at all times.
• That the production team understands their roles and duties for the day and that everything is prepared/cooked/cooled/packaged/labelled/shipped to Commissary standards.
• That all commissary and shared areas equipment are kept in top working order, are safe and clean at all times. Also that all data logs are kept up to date at all times.
• That the correct amount of product is in the correct packaging container and the correct weight id measured and is labelled for and shipped to the correct customer.
• That all items are double checked to be correct before shipping.
• That at the end of shift all commissary main areas and shared areas are washed down and cleaned and tidy to company standard.
• That all prep for following day/s are ready for next shift's needs.
• That he/she actively makes all efforts to communicate effectively with all team members.
• Looks to improve organizational skills and constantly develop their skill set.
• Supervise hourly food service associates. This includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate.
• Store food in designated areas following all corporate and provincial food safety and sanitation procedures.
• Keep up with peak production and service hours.
• Monitor inventory and deliveries of product and supplies. Track product production, consumption and waste. Inform supervisor when supplies or products are low.

Qualifications:

Think you have what it takes to be one of our Sous Chefs/Production Supervisor? We're committed to hiring the best talent for the role. Here's how we'll know you'll be successful in the role:

• Must have knowledge of HACCP regulations
• Culinary supervisory experience in a fast-paced production-oriented environment.
• FoodSafe Level 1 Certification.
• Post-secondary education in culinary or related studies.
• Strong background in banquet and catering functions with high-volume production.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
• Basic supervisory skills, capable of motivating, leading and developing associates.
• Hard-working team player with ability to prioritize effectively.
• Excellent communication skills (written and verbal).
• Proficient in Microsoft Office (Word and Excel).