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.

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