Sluiten

Sous Chef- Job details
Job type Full-time
Full Job Description
JOB SUMMARY: Assisting Executive Chef with maintaining and enriching the quality of food and menus offered at Digby Pines and ensure daily routines of the a la carte Dining Room, Banquets and buffets.

ACOUNTABILITIES: Accountable for successful management of all aspects of kitchen operation including supervising, training, staff delegation, leading, quality assurance, maintaining standards, purchasing, receiving and inventory.

EDUCATION & EXPERIENCE:
• Completion of college/CEGEP/vocational or technical training
• Cook Trade Certification
• Journey Person or equivalent
• Cook Red Seal Certification or equivalent
• Lead/Supervisory experience preferred
• Knowledge in all areas of kitchen operation
• Knowledge of French, Canadian an International Cuisine
• Knowledgeable in food cost and labor cost control
• Training and work experience in other fine dining establishment
• Safe Food Handling Certificate
• WHMIS
• Emergency First Aid and CPR recommended

TOOLS & EQUIPMENT:
• Supply own tools of the trade
• Black, non-slip work shoes required
• Uniform will be supplied

PHYSICAL REQUIREMENTS:
• Must be able to stand for duration of shift
• Must be able to work in a fast paced fine dining kitchen

DUTIES & FUNCTIONS
• Plan and direct food preparation and cooking activities
• Verify all plates for quality portion control and suitability before service
• Delegate responsibilities to all the line staff and supervises quality of product and productivity of staff
• Estimate food requirements
• Estimate food and labor costs
• Prepare and cook meals and specialty foods including dishes for customers with food allergies or intolerances
• Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques and new equipment
• Plan menus with Executive Chef
• Create new recipes and daily specials
• Requisition food and kitchen supplies and equipment
• Supervise chefs de partie, commis and kitchen staff
• Communication between Chef and other Sous Chefs
• Maintain quality standards including HACCP, cleanliness of kitchen and safe food handling and storage

Sluiten

Sous Chef- Job details
Job type Full-time
Full Job Description
JOB SUMMARY: Assisting Executive Chef with maintaining and enriching the quality of food and menus offered at Digby Pines and ensure daily routines of the a la carte Dining Room, Banquets and buffets.

ACOUNTABILITIES: Accountable for successful management of all aspects of kitchen operation including supervising, training, staff delegation, leading, quality assurance, maintaining standards, purchasing, receiving and inventory.

EDUCATION & EXPERIENCE:
• Completion of college/CEGEP/vocational or technical training
• Cook Trade Certification
• Journey Person or equivalent
• Cook Red Seal Certification or equivalent
• Lead/Supervisory experience preferred
• Knowledge in all areas of kitchen operation
• Knowledge of French, Canadian an International Cuisine
• Knowledgeable in food cost and labor cost control
• Training and work experience in other fine dining establishment
• Safe Food Handling Certificate
• WHMIS
• Emergency First Aid and CPR recommended

TOOLS & EQUIPMENT:
• Supply own tools of the trade
• Black, non-slip work shoes required
• Uniform will be supplied

PHYSICAL REQUIREMENTS:
• Must be able to stand for duration of shift
• Must be able to work in a fast paced fine dining kitchen

DUTIES & FUNCTIONS
• Plan and direct food preparation and cooking activities
• Verify all plates for quality portion control and suitability before service
• Delegate responsibilities to all the line staff and supervises quality of product and productivity of staff
• Estimate food requirements
• Estimate food and labor costs
• Prepare and cook meals and specialty foods including dishes for customers with food allergies or intolerances
• Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques and new equipment
• Plan menus with Executive Chef
• Create new recipes and daily specials
• Requisition food and kitchen supplies and equipment
• Supervise chefs de partie, commis and kitchen staff
• Communication between Chef and other Sous Chefs
• Maintain quality standards including HACCP, cleanliness of kitchen and safe food handling and storage