Executive Sous-Chef

Offer published on Jan 23

Company

Modavie

9 offers

Offer details

Start date: As soon as possible

Full-time

Food services

Montreal, QC

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Job description

The Executive Sous Chef oversees the smooth operation of the kitchen. In collaboration with the Executive Chef, he/she plans, organizes, directs and controls the operation of the kitchen to ensure that the quality and quantity standards set by the company are met. Directly involved in the daily operations, he/she sees to the training and performance of the members of his/her brigade.  Through his leadership and management skills, he develops and maintains team spirit and creates a strong sense of belonging. He/she maximizes yields and ensures continuous control of various operating costs.


Essential Job Functions:
- Performs daily inspection of the kitchen and its parameters. 
- Follow up with all Sous-Chefs to implement procedures, standards, and any other necessary follow-ups.
- Cooperate with the managers of the establishment in order to ensure the coordination of operations. 
- Supervise production to coordinate orders with the production schedule based on food predictions. 
- Coordinate the needs of the service kitchen with the production kitchen. 
- Ensure customer satisfaction through prompt service and quality of dishes presented.
- Act as a trainer for the members of the brigade, mainly the members of the management team.
- Manage human resources within the brigade (health and safety rules, hiring, training, schedule management, work distribution, performance evaluation, etc.).
- Ensure the application of hygiene, sanitation, health and safety standards in the workplace.
- Contribute to the planning and preparation of menus for banquets and events; 
- Manage the financial (preparation of budgets, control of operating costs, etc.) and material resources (inventory management, supplies, negotiations with suppliers, etc.) allocated to his/her department. 
- Ensure effective management of the food inventory in order to ensure the quality of the products used and minimize losses.
- Follow up on purchases and the quality of goods received.
- Communicate and collaborate with the dining room management team to ensure the smooth running of banquets and events.
- Maintain a continuous link with the other departments of the establishment and the various internal and external stakeholders;
- Support the Executive Chef in his administrative tasks, coordination and supervision of the brigade's work during his shift;
- Perform any other job-related duties as requested by an immediate supervisor;

Requirements

Qualifications and skills required: 
- Degree in institutional cooking or equivalent experience;
- Minimum of 2 to 4 years as an Executive Sous Chef in a comparable establishment;
- 4 to 10 years of experience in staff supervision;
- Excellent computer skills. Office Suite (Excel, Word, Outlook, PowerPoint)
- Significant experience in gourmet cuisine and awareness of new trends;
- Experience in high volume production with the ability to work under pressure;
- Strong leadership and communication skills;
- Team oriented and collaborative;
- Good stress management with an excellent customer focus;
- Organizational skills and time management;
- Availability during the day, evening and weekends.


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