JOB DESCRIPTION

Senior Sous Chef and Junior Sous Chef

Summary of Position:

Reporting to the Executive Chef and Executive Sous Chef, the Sous Chefs is responsible for maintaining the standards of the Liberty Grand kitchen as well as the department he/she is in charge of. Responsible for daily operations and the organization, cooperation and communication of staff within assigned department.

Reports To:

Executive Sous Chef, Executive Chef

Responsibilities:

·         Ensuring every employee is working effectively and efficiently as well as taking advantage of opportunities to develop staff, improve moral and employee relations.

·         Maintaining the departmental standards as determined by the Executive Chef.

·         Supervising the employees regarding preparation and presentation of finished products for tastings, catering and banquet service.

·         Monitoring portion control to size, consistency and ingredient standards to minimize food waste and maintain budgeted food cost.

·         Ensuring that the kitchen work area is clean, organized and all equipment is functional and safe. 

·         Reporting malfunctioning equipment to direct supervisor as a way to prevent work related accidents and maintain an efficient operation.

·         Maintaining a good liaison with other components of the Liberty Grand (stewarding, banquets, catering, management) and communicating and issues, concerns or suggestions in a professional manner.

·         Ensuring that staff adheres to health and safety regulations and that proper training is administered to all employees.

·         Creating all new food production requirements for assigned department.

·         Daily product ordering to meet requirements of department.

·         Promoting teamwork between the kitchen and other departments of the Liberty Grand as well as the internal kitchen departments.

·         Responsible for kitchen operations in the absence of the Executive Chef and Executive Sous Chef

·         Responsible for ensuring every employee is working efficiently and effectively to standard, while taking advantage of any opportunities to develop staff, raise morale and improve employee relations.

·         To act as a team leader and take responsibility for the development of staff, teaching and explanations of new recipes and procedures.

·         Ensure proper recycling and food waste procedures are being followed.

·         Handling daily function sheets, keeping up with banquet and catering demands

Qualifications/Education:

• Well rounded experience in all areas of the culinary field
• Completion of culinary apprenticeship program
• Minimum 2-3 years experience cooking and culinary management in high quality establishments that offer similar service
• Concise communication skills and effective team player
• Must be innovative, detail oriented and quality conscious, always keeping updated on new trends in the hospitality industry
• Must be flexible in scheduling to accommodate business demands

We are committed to an inclusive, barrier-free work environment, recruitment and selection process. Accommodations are available upon request for candidates taking part in all aspects of the recruitment process.