Sous Chef

• Oversee daily department operation, including shift briefings and daily assignments
• Understand guest expectations related to food quality and presentation and ensure culinary associates strive to exceed expectations and help build guest loyalty
• Train and coach a successful and enthusiastic culinary team and ensure associates are cross trained to support successful daily operations
• Oversee the kitchen in the absence of the Executive Chef
• Support a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job
• Motivate associates by assisting with recognition, performance reviews and performance management
• Assist with ensuring payroll processes are carried out in an accurate and timely manner
• Complete scheduled inventories, stock, and requisition necessary supplies, supporting procedures for portion and waste controls
• Together with the Executive Chef, assist with purchasing appropriate supplies and manage inventories per budget
• Ensure compliance with all local, provincial, and federal health regulations, and train associates on the proper handling and temperatures of all food products
• Develop and maintain cleaning schedule to ensure work areas are clean and sanitary
• Report malfunctions with department equipment
• Conduct training on food knowledge and menu items including ingredients, preparation methods and unique tastes
• Interact with guests to obtain feedback on product quality and service levels
• Effectively address guest concerns
• Attend event meetings to understand group needs and participate in weekly operations meeting to anticipate service and labour requirements in absence of the Executive Chef
• Serve as an individual contributor and department role model by performing technical or functional job duties
• Work with the leadership team to ensure that associates are trained and clearly understand their job roles, responsibilities, and performance expectations
• Provide constructive feedback to associates to help them develop their skills
• Collaborate with Executive Chef to develop and implement ideas and procedures to continuously improve department performance
• Ensure that department goals are communicated, understood, and met by associates
• Coach and counsel associates on work related concerns to ensure satisfaction and productivity
• Issue and distribute uniforms and ensure associates are following grooming standards
• Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the health and safety program
• Adhere to all environmental policies and programs as required
• Other duties as assigned

• Red Seal Certificate will be considered an asset
• Culinary Management Diploma an asset
• Food Handlers Certification
• First Aid Certified an asset
• Minimum of 2 years’ culinary leadership experience
• Passion for culinary and comprehensive knowledge of fine food, wine, and service
• Previous resort experience an asset
• Must possess excellent customer service skills
• Must be computer literate. Preferred candidate will have previous experience with food and beverage software, Microsoft Word, and Excel
• Strong verbal and written communication skills
• Detail-oriented and works with a high degree of accuracy
• Ability to multi-task in a fast-paced environment
• Must be extremely responsible with integrity and ability to maintain confidentiality and discretion
• Can mentor and inspire staff through leading, demonstrating and coaching
• Must be a strong leader, while treating the associates with proper respect

• Must be able to work flexible hours including evenings, weekends, and holidays
• Required to move, lift, carry, pull, and place objects weighing up to 50 pounds without assistance
• Stand, sit, or walk for an extended period of time or for an entire shift
• Reach overhead and below the knees, including bending, twisting, and pulling
• Move over sloping, uneven, or slippery surfaces

Friday Harbour Resort