Job Title: Executive Sous Chef
Job Category: Food and Beverage & Culinary
Location: Irene Country Lodge
Schedule: Full-Time
Position Type: Management
Job Summary: Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.
Core Work Activities:
- Provides direction for all day-to-day operations.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Demonstrate new cooking techniques and equipment to staff.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented and create decorative food displays.
- Recognizes superior quality products, presentations and flavour.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Education and Experience: 4 years’ experience in the culinary, food and beverage, or related professional area.
Compensation: Market related CTC
This company is an equal opportunity employer.
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