Sous Chef (NOC 62200)
The Algonquin Resort LP DBA The Algonquin Resort; http://www.algonquinresort.com
Passion Drives Performance. InnVest succeeds because our people love what we do. Our entire team shares a deep-rooted passion for the world of hospitality & travel that extends far beyond the walls of our offices and locations.
Our company culture is built on collaboration. A nimble team where everyone has a voice at the table and an opportunity to pursue their passions. Our skillsets are as diverse as our portfolio, but we all have a singular focus: a belief that partnerships deliver the best results, an entrepreneurial approach to decision making, respect for others, a strong sense of integrity and a curiosity to challenge the status quo.
With over 75 hotels in our portfolio, representing 18 internationally recognized hotel brands, InnVest is the largest independent owner of hotels in Canada. In addition, our management team oversees the day-to-day activities of almost 70 hotels also making InnVest the largest independent operator of hotels in Canada. InnVest’s portfolio is geographically diverse with hotels from Vancouver, BC to Corner Brook, NL but also experientially diverse from roadside inns to luxury urban properties.
At InnVest, our mission is simple – to deliver outstanding guest experiences and superior returns on quality hospitality investment. A career at InnVest will provide you with unrivalled opportunities and invaluable exposure to Canada’s largest independently-owned and operated hotel portfolio.
Sous Chef (NOC 62200)
The Sous Chef position is generally responsible for the preparation of high-quality meals in accordance with company standards, menu specifications and production schedules. He/she is also responsible for overseeing kitchen helpers in the preparation of meals, while meeting required safety, hygiene and quality standards. Will be working closely with the Executive Chef & Executive Sous Chef, and will provide support at the kitchen when required. Experienced kitchen leader with proven ability to supervise the production of upscale food at high volume levels.
Job details
Location: 184 Adolphus Street, St Andrews, New Brunswick, E5B 1T7
Vacancies: 1
Salary: $55000 per annum (less all deductions required by law, paid bi-weekly) -This salary is inclusive of holiday pay and/or any overtime hours worked by the Employee.
Terms of employment: Permanent employment, Full time: 40 hours per Week
Employment conditions: Candidate must be flexible to work any assigned shift as the work demands including morning, day, Evening, Weekends, holidays
Start date: Starts as soon as possible
Benefits: May be eligible to participate in Tip pool, Discounted Hotel stay rates as per availability. One free meal per shift during work. Meal discount during off work. If requested, accommodation can be provided as per availability, in a dormitory style facility for a cost of $10 per day (leadership housing). (The rental amount may vary from time to time). Utilities (heat, electric and water) and internet are included with rental for personal use. This option is available only for the employee, not for any family members. Will be eligible to be covered by The Company’s benefit plan after 3 months of fulltime employment, subject to the premium cost sharing arrangement in place as per current Hotel practice.
Languages: English
Education: High School certificate OR Equivalent Experience. Education in Culinary Arts or related field is an asset.
Experience: Minimum of 5 years’ experience in a Culinary Supervisory capacity
Credentials: Safe Food Handling certificate (can be obtained and provide within 3 weeks of commencing employment)
Job requirements and Responsibilities:
· Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
· Coordinates and controls kitchen helpers in food storage (e.g. maintaining tidiness, following the first in – first out principle)
· Oversee day-to-day production and operations in the kitchen which includes the planning and directing of all food preparation.
· Conducts, coordinates and supervises inventories
· Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan
· Participates in the development of food products and menus as needed for menu presentations
· Must be aware of content in catering manuals; conducts updates when necessary
· Executes countermeasures in the production in case of customer complaints
· Supports training of kitchen staff.
· Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and OHSA regulations are adhered to
· Maintains and monitors quality, conducts quality control checks according to health regulations
· Conducts quality checks of goods received
· Monitors and ensures compliance with recipe specifications
· Ensure that the area of responsibility is properly organized, staffed and directed
· Create daily schedule to ensure proper staffing requirements are met
· Guide, motivate and develop the subordinate employees
· Teach and train staff of production and presentation changes to menu items
· Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations
· Discipline and document underperforming staff members
· Assist Executive Chef in the absence of the Executive Sous Chef
· Performs other related duties as assigned or requested
· Ensures kitchen is clean and sanitary and is in compliance with all federal, provincial and local laws, including health and safety, ESA and Human Rights.
- Performs other related duties as assigned or requested by supervisor or management.
Work conditions and physical capabilities: Fast-paced environment; Work under pressure; Tight deadlines; Handling heavy loads; Physically demanding; Attention to detail; Combination of sitting, standing, walking; Standing for extended periods; Bending, crouching, kneeling
Personal suitability: Candidate must have a great sense of attention to details, leadership skills and communication skills; Demonstrate a positive attitude and team spirit; Strong interpersonal skills; Proven ability to manage multi-tasked assignments; Passionate and energetic about food & beverage, entertainment and entertaining guest; Dependability; Efficient interpersonal skills; Flexibility; Initiative; Organized; Reliability; Team player, in-depth familiarity with the kitchen operation.
How to apply
By mail: The Algonquin Resort,184 Adolphus Street, St Andrews, NB, E5B 1T7
E-mail: algonquin.career@gmail.com
We appreciate all applications, however only those applicants selected for an interview will be contacted.