East Kemptville, NS

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Type d’emploi

Saisonnier Catégories Hôtellerie, Tourisme
Our Sous Chef will lead the award-winning culinary team of Trout Point Lodge, Nova Scotia’s Premier
Luxury Wilderness Resort, with passion, consistency and strong values, ensuring all areas of the
kitchen are well-managed to a high standard.
• Motivating leadership to ensure your team delivers the best possible culinary experience
every day, strong leadership of the kitchen brigade at all times
• Provides support to the Executive Chef and ensures all team members are aligned in goals,
output and standards
• Creation and execution of daily menus (breakfast, lunch, dinner and special event menus)
alternative menu (dietary restrictions, intolerances & allergies) and special guest requests
• Development of staff meals that are appealing, cost effective and healthy
• Scheduling, ordering and inventory management to budget
• Keeps cooking stations stocked, especially before and during prime operation hours ensuring
mise en place is always up to standard
• Manages food and product ordering by keeping detailed records and minimizes waste, plus
works with existing systems to improve waste reduction and manage budgetary concerns
• Verifies that food storage units all meet standards and are consistently well-managed
• Coordinates with restaurant management team on supply ordering, budget, and kitchen
efficiency and staffing
• Adhere to and follow all WHMIS, first aid, all health & safety standards

A compelling package, including free on-property room & board and all meals and utilities is available for the right candidate.
• At least 3 years extensive knowledge and experience in fine dining, ideally in a 5-star hotel environment
• Able to multi-task, resolve problems, handle conflict and make decisions quickly and effectively
• Excellent people management skills and fosters a team-centric atmosphere where all team members work together to achieve their goals
• Highly creative and resourceful, must have excellent culinary tastes and artistic flair for presentation
• Excellent interpersonal and verbal communication skills
• Highly organized with excellent attention to detail
• Must present a clean and professional appearance at all times
• Red Seal certification from an accredited culinary school is an asset

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Sous-Chef chez Trout Point Lodge

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