4 meilleures offres (sous chef, chestermere, ab) (à pourvoir)

Sous Chef - National on 10th
Concorde Entertainment Group —Calgary, AB
- Vente
- Gestion des stocks
- Gestion de restaurant
- Congés payés
il y a 1 jour
Night Sous Chef
Lennox Irish Pub —Calgary, AB
- 21 $ de l’heure
- Temps plein
- Préparation culinaires
- Contrôle de la qualité
- Nettoyage
Postuler rapidement
il y a 11 jours
Sous Chef (Relocate to Banff,AB)
Fairmont Banff Springs —Calgary, AB
- De 71 000 $ à 73 000 $ par an
- Temporaire
- Microsoft Powerpoint
- Microsoft Word
- Microsoft Excel
- Assurance Dentaire
- Congés payés
il y a 2 jours
Sous Chef
Mount Pleasant Vintage & Provisions —Calgary, AB
- De 23 $ à 24 $ de l’heure
- Temps plein
- Gestion des stocks
- Préparation culinaires
- Anglais
- Réductions Tarifaires
- Congés payés
Postuler rapidement
14 h

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Night Sous Chef
Lennox Irish Pub —Calgary, AB
Proven ability to develop, coach and inspire a high-performing team. You will efficiently deliver and execute quarterly strategic planning goals while upholding…
21 $ de l’heure
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Sous Chef-GCT
Great Canadian —Toronto, ON
Red Seal certification through ITA or current enrollment in the program. Assists in the development of new food items, standardized procedures and par inventory…
De 62 000 $ à 105 500 $ par an
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Sous Chef
Ned Devine's Irish Pub / Milton On —Milton, ON
*Must interact with guests in a courteous, polite and friendly manner, and serve each guest with speed and quality*. Job Types: Full-time, Part-time.
De 20 $ à 23 $ de l’heure
Postuler rapidement

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Sous Chef - National on 10th

Concorde Entertainment Group
Calgary, AB

Postuler dès maintenant

Détails du poste

Permanent
Il y a 1 jour

Avantages

Congés payés

Compétences

Gestion des coûts
Vente
Gestion des fournisseurs
Gestion des stocks
Formation et mentorat du personnel de la restauration
FoodSafe
Coaching
Relations de travail
Gestion de restaurant
Anglais
Contrôle des coûts
Microsoft Office
Gestion des horaires
Gestion d'équipe
Dressage des assiettes
Contrôle de la qualité
Mentorat
Orientation axée sur le service à la clientèle
Inspection de la qualité
Achats
Formation et développement
Service aux visiteurs
Sécurité alimentaire
Leadership
Délégation
Compétences en communication
Interaction avec les clients
Expérience en cuisine professionnelle
Coordination d'équipe
Évaluation du rendement

Description complète du poste

ABOUT THE POSITION

Reporting to the District Chef at National 10th, the Sous Chef contributes to all back of house operations and is responsible for assisting in several functions including, but not limited to: food preparation, inventory control, and employee training. Must have a constant presence in the restaurant and ensure the company image is always positively supported through remarkable client experiences with consistently high levels of service.

WHO WE ARE

At National on 10th, we have created the best place to eat, drink and play in the city’s core. Enjoy our newly renovated arcade area where you can compete amongst friends. Or head downstairs to bowl a few frames in our 8-lane bowling alley. Whatever you’re in the mood for, National on 10th is the place to be.

WHAT WE OFFER

- Competitive annual salary
- Gratuities
- Paid leave for sick and bereavement
- Comprehensive company subsidized Health Benefits package after 90 days
- 2 weeks’ vacation
- Cell Phone Allowance
- Duty meals
- Professional development financial support
- 25% Company-wide food & beverage discount & access to frequent local business discounts/specials

WHAT YOU'LL DO

- Oversee all aspects of food production, including involvement in menu planning and costing.
- Administration of kitchen in assistance to the District Chef, including purchasing and work schedules.
- Ensure consistent food preparation, production, and the highest calibre of food presentation, taking advantage of all opportunities to improve upon both.
- Maintain and ensure all departmental and the restaurant’s policies and procedures are adhered to; ensuring department operates in compliance of all relevant laws.
- Supervise all kitchen staff; allocating tasks so that they will be done efficiently and ensuring all workers are aware of their responsibilities.
- Ensure proper foreseeability within all stations to confirm product is managed properly in order to execute prep procedures and service in a cost and time effective manner.
- Supervise and assist with food production to ensure all quality standards are maintained in all food and beverage areas.
- Ensure the highest level of hygiene and food safety is adhered to by all personnel in the preparation and handling of food items.
- Ensure all kitchen items ordered from suppliers are correct and checked for quality as per restaurant’s standards
- Place orders with suppliers – ensure cost control of all food and beverage items.
- Ensure all inventory of food and equipment is accounted for and secured upon closing of kitchen.
- Provide coaching, mentorship and leadership to all cooks within the kitchen assisting with work, training and development, including overview and updates on policies and procedures.
- Provide assistance on line daily.
- Create work schedules for all kitchen staff and assign work and duties accordingly.
- Conduct pre-shift meetings with front stage and back stage – communicating upcoming functions for whole day, products that are out/short, daily features and soup testing.
- Maintain composure and professionalism at all times, ensuring kitchen personnel are supported and prepared for peak hours.
- Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
- Execute ad-hoc duties as required.

WHAT YOU HAVE

- Previous experience with demonstrated success in a comparable role for an establishment of similar guest capacity, staff number, and affected by seasonality (1+ years required).
- Advanced knowledge of hospitality best practices and guest service.
- Strong English communication skills with ability to establish and develop relationships with employees, partners, vendors, and customers.
- Demonstrated ability to consistently meet or exceed sales objectives and substantial knowledge and experience with executing a culinary program.
- Practiced leadership skills in a hospitality environment and demonstrated ability to manage and train a team while positively influencing employee behavior and development.
- Ability to maintain professionalism, control, and composure in difficult and stressful situations.
- Demonstrated ability to organize efficient work schedules, delegate tasks and work effectively under pressure to achieve objectives.
- Working knowledge of applicable employment related legislation.
- Experience handling employee issues/concerns and executing performance management procedures including performance reviews, disciplinary actions, and terminations.
- Strong team player that leads by example and has demonstrated the ability to reliably execute or delegate work to meet objectives.
- Valid Food Safe Certification.
- Ability to stand for extended periods of time and lift 50lbs.
- Comfortable using Microsoft Office Suite.
- Possess high professional ethics and avoid extreme familiarity or conflicts with other.
- Must be over 18 as alcohol service and open scheduling availability is a requirement.

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sous chef emplois - chestermere, ab

Sous Chef - National on 10th

Night Sous Chef

Sous Chef (Relocate to Banff,AB)

Sous Chef

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