Sous Chef
Fox Harb'r Resort —Wallace, NS
- 22 $ de l’heure
- Préparation culinaires
- Sens de l'organisation
- Compétences en communication
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Sous Chef

Fox Harb'r Resort -
Wallace, NS

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Détails du poste

22 $ de l’heure

Profil recherché

Certification SIMDUT
Mention Sceau rouge
Certificat de manipulateur d'aliments
Préparation culinaires
Sens de l'organisation
Compétences en communication

Description complète du poste

Fox Harb’r Resort is a 5 Star, 4 Diamond property nestled along the coast of the Northumberland Strait in Wallace, Nova Scotia. We are offering a unique opportunity for you to experience a 5 Star Luxury work environment. With this opportunity you will be presented with a distinctive career, experience, and benefits in a World Class setting.

General Description: To consistently provide quality and production for all food items for daily banquet & a la carte services in an organized and efficient manner. Reporting to the Executive Chef, the Restaurant Chef is the direct supervisor in the kitchen and actively participates in the creative and innovative processes of expanding the culture of the culinary team of 15 to 20 persons.

Qualifications & Requirements:

Must be obsessed with food and have a keen interest in the culinary arts
Maintain understanding and knowledge of current trends and practices within the profession
Red Seal certification and 5 years’ experience as Sous Chef in a similar property
Culinary training in a recognized school or apprenticeship program
Ability to confidently interact and consult with guests on a daily basis
Excellent interpersonal and communication skills in leadership and team problem solving
Possess necessary skills and creativity to enhance food quality and presentation standards within a consistency-based framework
Ability to train others within the defined standards using established and accepted culinary techniques
Must display attention to detail and strong organizational skills
Ability to deal with several operative outlets and catering venues simultaneously – Fox Harb’r operates three kitchen facilities on property
Ensure workplace and food safety requirements are consistently met
Inventory management, portion control, and waste minimization
Current sanitation certificate, food handler training, WHMIS

Responsibilities:

Assist Executive Chef in the management and direction of all culinary operations
Assume a leadership role in the kitchen to assist in making the kitchen successful everyday
Assist in the planning and execution of all menus for dining service and banquet events
Ensure all menu items are prepared to standard in a timely and efficient manner and to customer requirements
Promote effective communication and co-operation with all departments
Follow up on all day to day and extra duties for all Team Members
Ensure that all mis en place is completed in a timely and efficient manner
Ordering and procurement of required supplies for daily operation, inventory and cost controls
Scheduling and labour control
Ensure cleanliness and organization of all kitchens is maintained and that all food product is properly stored
Ensure all appropriate provincial health regulations and food handling techniques are followed
All other assigned duties from Executive Chef.

At Fox Harb’r Resort, we know every employee is a valued part of the team.

Our benefits include:

Travel Fuel Allowance
Discounts at the Resort's Dining Areas; The Cape Cliff and Willard
Discounts on Accommodations, Golf and Spa services & products and Activities
Friends and Family Rates for overnight accommodations
Complimentary use of the Junior Olympic Pool, Mineral Pool and Fitness Room
Team Member Activities and Department Incentives
Team Member Education Funding and Bursary Program
Team Member housing availability

Fox Harb’r Resort is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status

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Sous Chef

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