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Junior Sous Chef – Casino Yellowhead

WebsitepurecangamingCasino Yellowhead

Title

Junior Sous Chef

Reports To

Head Chef

Summary

The Sous Chef will assist the Head Chef as well as the Food & Beverage Manager in providing “excellent quality” and “presentation” of all food to the guests. Expertise in food product, presentation, quality and preparation along with menu concept and design.

Core Competencies

  • Customer Service
  • Team Work
  • Communication
  • Integrity

Job Duties

  • Managing the overall food and beverage operations at Casino Yellowhead which includes all restaurants, lounges and banquet rooms
  • Mentoring, Developing and providing on-the-job training to the team
  • Reviewing financial transactions and monitoring budgets to ensure efficient operation
  • Implementing standards for the food and beverage operations
  • Investigating and resolving food and beverage quality and service complaints in a timely fashion
  • Attending meetings, training activities, courses and all other work-related activities as required
  • Circulate throughout al restaurants, bars and banqueting rooms, maintaining a high profile with customers and guests
  • To be fully aware of trends in the industry and make suggestions for improvement of the catering operation
  • To carry out or ensure that regular on-the –job training is taking place to agreed standards
  • Participate in interviews and the hiring to ensure that the most suitably qualified person is appointed
  • Ensure that staffing levels are correct and to agreed standards are not exceeded without prior consultation
  • Ensure that company and statutory hygiene standards are maintained in all areas
  • Address all customer concerns
  • Ensure that reports and administration requirements are submitted timely.
  • Ensure that the Back of House Department operates effectively and efficiently
  • Hold regular performance appraisals with all management staff, identifying areas for development and training needs, and ensuring that this training is effective
  • Ensure that fair discipline is effective
  • To ensure that promptly and efficient service of all meals, snacks, functions and beverages are to required standards
  • Ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems, sales analysis, menu costing and cash checks
  • Ensure that restaurants and customer service areas are clean and well maintained
  • Ensure that servers understand the culture and that they offer professional and courteous service to their customers

Requirements

  • At least 18 years of age.
  • Able to maintain a security clearance.
  • Formal Culinary Training would be an asset
  • Prior experience working in the restaurant industry
  • Food and Beverage knowledge
  • Available to work evenings and weekends.
  • Individuals with integrity and high standards
  • Someone who is enthusiastic
  • Fluent in English
  • Easy going personality
  • Willingness to learn

Work Conditions

  • Must be able to lift a maximum of 25-50 lbs. using proper lifting techniques
  • Must be able to stand for 8 hour periods
  • Operate hot cooking equipment
  • Must be able to bend to reach shelves
  • Must be able to carry out light cleaning duties
  • Must be available to work all shifts including evenings, weekends and holidays
  • Must be able to work in a fast-paced working environment
  • Manual dexterity, preparing vegetables, meat and other food items

 

To apply for this job email your details to georgeflicker@purecanadiangaming.com