Events Sous Chef, Full Time
- Compensation
- Not disclosed
- Location
- OTTAWA, Ontario, Canada
- Work setup
- Not specified
- Seniority
- Not specified
- Employment
- Full time
- Experience
- 4+ years
- Category
- Hospitality
- Posted
Must have
- Able to consistently demonstrate extraordinary guest service based on the 7 essentials of Exceptional Customer Service.
- Must strive to go above and beyond, following the You First program guidelines.
- Provide friendly, enthusiastic, and courteous service at all times; respond to customer inquiries regarding service; communicate to guests to he them understand proper use of the Dining Room.
- Ability to interact with customers and co-workers in order to assure compliance with company service standards, and company inventory and property control procedures.
- Must have sufficient mobility to perform assigned tasks within production and service time frames established for the job.
- Maintain a high standard of personal appearance and hygiene at all times, by presenting themselves on-time, well-groomed and in full-approved uniform.
- Able to utilize all resources of food according to Q&A.
- Ensures the safe operation of kitchen equipment and environment by checking for and reporting hygiene and safety hazards to Sous Chef and Executive Chef.
- Follows instructions in departmental recipe books. (WEBTRITION)
- Maintains all departmental standards and procedures.
Full description
REQUIREMENTS:
JOURNEYMAN’S COOKS CERTIFICATE RED SEAL (INTER-PROVINCIAL)
4+ years of experience
Bilingual (French and English)
Successfully completes all of Compass required training
REPORTS TO: EXECUTIVE CHEF
Core Responsibilities
- Able to consistently demonstrate extraordinary guest service based on the 7 essentials of Exceptional Customer Service.
- Must strive to go above and beyond, following the You First program guidelines.
- Provide friendly, enthusiastic, and courteous service at all times; respond to customer inquiries regarding service; communicate to guests to he them understand proper use of the Dining Room.
- Ability to interact with customers and co-workers in order to assure compliance with company service standards, and company inventory and property control procedures.
- Must have sufficient mobility to perform assigned tasks within production and service time frames established for the job.
- Maintain a high standard of personal appearance and hygiene at all times, by presenting themselves on-time, well-groomed and in full-approved uniform.
- Able to utilize all resources of food according to Q&A.
- Ensures the safe operation of kitchen equipment and environment by checking for and reporting hygiene and safety hazards to Sous Chef and Executive Chef.
- Follows instructions in departmental recipe books. (WEBTRITION)
- Maintains all departmental standards and procedures.
Key Result Area: Supervision
Executes the pre-shift meeting at every station and ensures that the daily, weekly and monthly goals are being addressed and met.
Supervises the training and cross training of assigned kitchen personnel for various phases of food preparation.
Communicates with other departments to ensure quick resolution to any problems that arise before, during and after service.
Researches, recommends and implements new policies and procedures relating to food preparation.
Sets short term goals for the preparation and presentation of food.
Verifies the forecasted amount of food is ready for service.
Reports all maintenance and repair needs to Executive Chef.
Ensures compliance with departmental policies, rules and regulations (QA).
Ensures the kitchen is kept clean, stocked and maintained.
Ensures proper hygiene for all staff.