Sous Chef

Job description

The Sheraton Montreal Airport Hotel is looking for an outstanding individual to join us in the position of Sous Chef.

Our hotel is a reflection of who we are and why people consider us the best place to work at, and for our guests as "THE" place to stay near the airport.   Our associates are essential to our daily success. If you are a self-starter looking to make a positive impact on operations and activities, this is the opportunity for you!

With an experience for both our guests and employees as a priority, which is at the heart of everything we do, the successful candidate will be responsible for all aspects of the culinary experience and support the kitchen department, contributing to the development of the menu, including specialties and seasonal products.

If this position is not for you, please contact us for other opportunities! Do you know the perfect candidate for this position?  Don't hesitate to tell them about this opportunity.

We offer very competitive benefits including: group insurance, RRSP, employee assistance programs, parking, Marriott hotel discounts, and more.

Requirements

In charge of all aspects of the department, the Sous Chef is responsible for coordinating the kitchen activities with the hotel's operations. In general, this position is responsible for recruiting, training, supervising staff, creating schedules, inventory, purchasing and ensuring company standards are met.  This person will work closely with the administration team, front-office and the sales & events team to plan and direct all requirements to successfully assist to our guests’ requests and needs. As the business is changing, the responsibilities of this position will change and evolve accordingly.

Duties

 

Work in collaboration with the Chefs in the elaboration and conception of different menus

Be able to express passion and motivation through the development of creative and innovative culinary concepts to maintain customer satisfaction and interest.

Supervise the preparation and presentation of dishes to ensure that they meet and exceed customer expectations and standards.

Ensure quality control with respect to the consistency of the finished product presented to customers.

Ensures that surplus items are used effectively.

Prioritize and assign production and preparation tasks for the day.

Work closely with the food service and dishwashing departments

Ensures proper rotation, labeling and storage of food to minimize waste and costs.

Ensure that food is handled, prepared and served according to MAPAQ health and safety standards.

Ensure that all members of the culinary brigade are informed and trained on the selections offered on the menu as well as current promotions.

Assist in the development of an enthusiastic and motivated team through professional development, continuing education and rewards.

Work in harmony with hotel departments to ensure exceptional customer service and teamwork.

Ensure that the health and safety of all employees and guests is maintained at all times and that all colleagues work in a safe manner.

Key Skills

Communication skills

Interpersonal

Attention to detail and quality

Planning and organizing & time management

Problem solving

Results orientented 

Accountability and reliability

Ethics and integrity

Coaching and mentoring

Desired qualifications

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