Sous Chef

Reports to
Chef, Food and Beverage Manager
Position Overview
Under the direction and supervision of the Chef, the Sous Chef works as part of a leadership team within a service-oriented environment. They will assist the Chef in the daily food service operation.

The incumbent should expect to be working mostly standing & inside with occasional outside work.
This is a full-time seasonal role, 5 days out of 7 per week. Alberta Employment Standards regarding probationary periods apply.

Qualifications
• A minimum of 4 years experience in a supervisory/leadership role
• Highly developed interpersonal, communication and customer service skills
• Strong attention to detail and the ability to lead and coach others
• Knowledge of food services and health and safety procedures
• Ability to work under pressure in an extremely busy environment and organize work to ensure a smooth operation
• Manage and maintain proper food levels and oversee labour productivity
• Ensure consistency in food preparation
• Must be able to lift up to 15 kilograms and push up to 50 kilograms
• Ability to work in varying temperatures throughout the day (inside and outside)
• Ability to ski/snowboard


Core Competencies
• Professional deportment with excellent customer service skills: experience dealing with guests and working collaboratively with co-workers
• Cheerful, outgoing personality; demonstrated temperament and disposition for highly stressful situations
• Strong team member able to take direction
• Motivated and observant; able to perceive needed tasks and complete them without direction
• Self-aware; able to identify strengths and gaps in own abilities and training
• Able to use taught skills and previous experience to problem solve

Job Duties/Responsibilities
• Adhering to Alberta’s safe food handling guidelines in maintaining a clean and safe workspace and daily temperature recordkeeping.
• Cooking of menu items
• Assist in coaching cooks with the preparation of food.
• Tracking inventory of food and preforming food requisitions daily.
• Assist in scheduling of kitchen staff
• Implementing the weekly sanitation check list.
• Assisting the Chef with receiving food and supply deliveries.
• Attending professional development training sessions as required and scheduled.
• Other duties as needed.


Additional
• Work in a safe efficient manner; point out any safety concerns that would put any employee or guest in an unsafe situation
Ensure all opening/closing procedures are followed and completed in the Chalets daily