Sous Chef

Mont-Tremblant, QC

Start date

As soon as possible

Job type

Full-time

Categories

Hospitality, Food services, Tourism, Foods

Description

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:

Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
Ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards
Conduct daily shift briefings to kitchen colleagues
Ensure all kitchen colleagues are aware of standards & expectations
Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback
Maintain and enhance the food products through creative menu development and presentation
Have full knowledge of all menu items, daily features and promotions
Actively interact with guests at tables
Balance operational, administrative and Colleague needs
Ensure proper staffing and scheduling in accordance to productivity guidelines
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
Follow kitchen policies, procedures and service standards
Follow all safety and sanitation policies when handling food and beverage
Other duties as assigned

 

Requirements

Previous leadership experience in the culinary field required
DiplomaCertification in a Culinary discipline an asset
Computer literate in Microsoft Window applications an asset
Strong interpersonal and problem solving abilities
Highly responsible & reliable
Ability to work well under pressure in a fast paced environment
Ability to work cohesively with fellow colleagues as part of a team
Ability to focus attention on guest needs, remaining calm and courteous at all times
 
Visa Requirements: 
Must be legally eligible to work in Canada