Premium Sous Chef | Full-Time | TD Coliseum
- Hamilton, ON
- 85.000-95.000 $ par an
- Permanent
- Temps-plein
- Provides a two-way line of communication between BOH & FOH during events, expediting food to events.
- Supervise and coordinate the work of kitchen staff to ensure efficient food preparation and high-quality standards during high-volume events.
- Manage food production schedules to meet the demands of events, including pre-event prep, service timing, and post-event breakdown.
- Ensure all kitchen guidelines are always followed by the team.
- Maintain inventory control, monitor food costs, and minimize waste through efficient planning and storage practices.
- Enforce strict food safety, sanitation, and hygiene standards in accordance with local health regulations and company policies.
- Collaborate with the Executive Chef and event planners to design and execute menus for special events, banquets, and game-day service.
- Train and mentor line cooks, prep cooks, and stewards, fostering a culture of accountability and professional development.
- Support with creation of menus and recipes, ensuring accurate costing and alignment with operational goals.
- Responsible for delivering food and labor cost goals set by the Executive Chef.
- Oversee daily inventory management and collaborate with suite attendants to ensure equipment readiness, and that event setups and breakdowns meet operational and guest expectations.
- Approach all encounters with guests and employees in a friendly and service-oriented manner.
- Adapt quickly to changing event needs and customer demands in a fast-paced, high-pressure environment.
- Always comply with company standards and regulations to encourage safe and efficient facility operations.
- Have thorough working knowledge of menus and preparation skills required to produce food according to facility standards and volume necessary.
- Ensure the completion of necessary food and station preparations prior to events to ensure that guests are served promptly and efficiently.
- Supervise and assist in the food preparation for Catering, Concessions, Commissary Kitchen as well as other depts as required, following specifications of Banquet Event Orders.
- Ensure all suites and catering items are completed on time and check with the Director of Suites and the team.
- Maintains the “Clean as You Go” policy.
- Be responsible for maintaining the sanitation and cleaning schedule of the kitchen.
- Keeps all storage areas neat, orderly, and clean.
- Responsible for cleanliness and sanitation of individual work area and kitchen, including equipment, counters, tools, waste areas, etc.
- Carries out supervisory responsibilities in accordance with company policies and procedures.
- Responsibilities include interviewing, hiring and training employees as well as planning, assigning and directing work, appraising performance, rewarding, disciplining employees in conjunction with Human Resources.
- Performs other duties as assigned
- Minimum of 2-3 years of experience as a Sous Chef or similar role, preferably in a high-volume environment such as a stadium, hotel, or large restaurant.
- Strong knowledge of culinary techniques, food safety, sanitation practices, maintain food safety, sanitation and standards set by the company and the local health department.
- Proven ability to lead and motivate a team.
- Experience in scheduling, delegating tasks, and maintaining kitchen discipline.
- Excellent organizational and time-management skills.
- Ability to work in a fast-paced and demanding environment.
- Ability to supervise, train, and motivate a diverse kitchen team.
- Strong communication and interpersonal skills.
- Proficiency in kitchen management software.
- Skilled in managing multiple tasks simultaneously while maintaining strong organizational focus.
- Ability to use and maintain basic food service and kitchen Equipment.
- Ability to train others in the use of basic food service and kitchen equipment.
- Strong analytical and mathematical skills in relation to the culinary profession and Food and Beverage industry.
- Ability to interact with all levels of staff
- Ability to quickly identify problems and resolve them Excellent organizational and planning skills.
- Strong customer service orientation Excellent communication and interpersonal skills.
- Ability to work with limited supervision.
- Ability to interact with all levels of staff including management and peers.
- Creative and ability to create unique dining experiences
- Ability to be creative with food presentations and maintain a quality product.
- Ability to maintain local Health Codes and sanitation.
- To attend F&B meetings, premium meetings, and line up.
- Ability to be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed.
- Ability to work hours as dictated by the event schedule, including nights, weekends, holidays and longer hours as required.
- Computer Skills: Proficient in Microsoft Office, Excel and other software related to the job.
- Food Handlers Certificate and Smart Serve Certification required.
- Red seal certification is an asset.
- While performing the duties of this job, the employee is regularly required to stand and walk, work in hot and cold environments, employee must regularly lift and/or move up to 50 pounds. Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 50lbs on occasion, folding/unfolding, talking, hearing, and seeing.