Sous Chef | Full-Time | Saint John Trade & Convention Centre
- Saint John, NB
- 45.000-55.000 $ par an
- Permanent
- Temps-plein
- Help in the preparation and design of all food and drinks menus
- Helping in the preparation and design of all food and drinks menus
- Producing high quality plates both design and taste wise
- Ensuring that the kitchen operates in a timely way that meets our quality standards
- Produce high quality plates both design and taste wise
- Ensure that the kitchen operates in a timely way that meets our quality standards
- Fill in for the Executive Chef in planning and directing food preparation when necessary
- Resourcefully solve any issues that arise and seize control of any problematic situation
- Manage and train kitchen staff, establish working schedule and assess staff’s performance
- Order supplies to stock inventory appropriately
- Comply with and enforce sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers
- Cross-over work at TD Station Arena when help is neede
- Other duties as assigned by Executive Chef.
- 5 years of experience in a professional kitchen environment
- Understanding of various cooking methods, ingredients, equipment and procedures
- Excellent record of kitchen and staff management
- Accuracy and speed in handling emergency situations and providing solutions
- Familiar with industry’s best practices
- Working knowledge of various computer software programs (MS Office, restaurant management software, PO
- Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
- Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills.
- Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance.
- Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
- Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker.
- Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
- Ability to be self-directed while working in a team-oriented environment.
- Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.
- Must be able to stand for extended periods of time.
- Ability to speak clearly so that listeners may understand.
- Must be able to make fast, simple, repeated movements of fingers, hands and wrists.
- Ability to bend, stretch, twist or reach out with the body, arms and/or legs.
- Must be able to lift, push, pull or carry heavy objects.
- Must have a good sense of taste and smell.
- Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook.
- Ability to work closely with kitchen staff, but also spend time alone cooking.
- Must be able to supervise, coach, and train employees.
- Provide excellent service to customers.
- General knowledge for the health and safety of patrons and staff.
- Ability to express ideas clearly when speaking or in writing.
- Ability to read and understand written information
- Identify problems and review information.
- Must be constantly aware of frequently changing events in cooking processes.
- Ability to repeat the same physical activities.
- Must maintain high level of concentration.
- Must be able to multi-task.
- Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic, algebra, geometry and statistics.