7 meilleures offres (executive sous chef, brantford, on) (à pourvoir)

Event Sous Chef- Ancaster Mill
Ancaster Mill —Ancaster, ON
- À partir de 50 000 $ par an
- Temps plein
- Contrôle de l'inventaire
- Préparation culinaires
- Hôtel
- Réductions Tarifaires
- Programmes de Bien-être
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Executive Chef
Nisi Greek Taverna —Burlington, ON
- 80 000 $ par an
- Temps plein
- Gestion des stocks
- Assainissement
- Mentorat
- Assurance Dentaire
- Congés payés
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il y a 3 jours
Sous Chef - Hamilton Convention Centre
Carmen's Group —Hamilton, ON
- De 50 000 $ à 60 000 $ par an
- Fins de semaine au besoin
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- Hôtel
- Gestion d'équipe
Back of House - Sous Chef
Moxies —Hamilton, ON
- De 55 000 $ à 65 000 $ par an
- Temps plein
- Préparation culinaires
- Hôtel
- Contrôle de la qualité
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Sous Chef
Sodexo Canada Ltd —Hamilton, ON
- Temps plein
- Assainissement
- Gestion d'équipe
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Seasonal Sous Chef - Relocate to Waterton, Alberta
Bayshore Inn & Spa —Hamilton, ON
- De 4 000 $ à 5 000 $ par mois
- Temps plein
- Bar
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- Hôtel
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Sous Chef
GolfNorth Properties —Petersburg, ON
- De 20 $ à 23 $ de l’heure
- Heures supplémentaires
- Port de charges lourdes
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- Mentorat
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Je souhaite recevoir la dernière alerte emploi pour les postes de ce type : executive sous chef (brantford, on)

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Event Sous Chef- Ancaster Mill

Ancaster Mill
Ancaster, ON

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Détails du poste

Temps plein

Avantages

Réductions Tarifaires
Assurance Maladie Complémentaire
Programmes de Bien-être
Assurance Dentaire
Congés payés
Nourriture à Prix Réduit ou Gratuite
Événements d'Entreprise
Programme d'Aide aux Employés
Assurance Vision
Heures d'arrivée et de départ flexibles
Assurance Vie
Stationnement sur place

Compétences

Contrôle de l'inventaire
Gestion alimentaire
Préparation culinaires
Gestion d'équipe
Préparation des repas
Nettoyage
Préparation des aliments
Formation et développement
Sécurité alimentaire
Leadership
Restauration
Motivation d'équipe
Expérience en cuisine professionnelle
Coordination d'équipe
Travail en cuisine

Description complète du poste

The Event Sous Chef plays a key role for the back of house team and is accountable for the overall success of the daily kitchen operations. Acting as a leader, alongside the Event Chef, this individual is a role model for employees in the kitchen and is responsible for guiding and developing direct reports.

An experienced culinary talent, the Event Sous Chef understands the workings of each station, how they interact with other stations and what is required for success at each. The Event Sous Chef leads the line in the preparation of high-quality, delicious food made in a thoughtful, consistent, and timely manner. The individual in this position thrives on surpassing guest expectations and providing an incredible culinary experience.

Why join the Ancaster Mill Team:

Competitive wages
Company Paid Benefits
Discounts at all Pearle Hospitality restaurants, hotels, golf and spas
Training and Development
Growth opportunities
Amazing team and company culture!

Key Accountabilities

Assists Executive Chef and Event Chef with all kitchen operations and preparation
Embodies a great culture, creates a high level of staff engagement, and assures their team understands expectations
Works directly with members of all teams (line cooks, dining room & event servers, management and support staff) to ensure overall team organization, development, adherence to standards and execution excellence
Actively & positively assists in the creation of menus
Ensures each station is prepared, mis-en-place is complete and sufficient for the upcoming service with all items neatly organized and stored properly
Maintains quality and consistency in the taste of all dishes throughout preparation and during execution of service
Thoughtfully practices product care by rotating par levels for freshness and regularly perform product temperatures checks
Follows Chef’s lead to accommodate special requests, dietary restrictions and/or allergies of guests understanding the importance of adhering to established guidelines
Follows established cleaning schedule and always use proper food handling procedures; ensures other members of BOH team consistently do the same
Understands how to properly and safely operate all equipment and communicates that knowledge to others
Participates in product ordering and inventory- always being aware of low product counts or lack of product
Meticulously cleans the kitchen, ensuring work areas are spotless and all product is properly stored
Demonstrates a sense of urgency while remaining poised during peak periods while seeking out additional tasks during slower periods

What we would like you to bring to the position:

Minimum 3 years' experience as a Sous Chef
Communication: Listen attentively to direction and communicate with other Cooks to ensure meal components are being produced on time and to standard.
Adaptability: Ability to remain poised and professional in a fast-paced environment and positively interact with a variety of diverse guests and team members.
Attention to detail: Produce menu items to expectations of guests and remain mindful of any specific accommodations noted for the dish, including any allergies or dietary restrictions.
Positive attitude: Exhibit a passion for the culinary arts and a desire to learn from kitchen leaders and other team members.

Pearle Hospitality and affiliated companies, including Ancaster Mill, accommodate the needs of job applicants throughout its recruitment and selection processes in accordance with the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act. Accommodation needs must be provided in advance. To discuss your needs, please contact the individual noted in the posting.

Job Type: Full-time

Pay: From $50,000.00 per year

Benefits:

Company events
Dental care
Discounted or free food
Employee assistance program
Extended health care
Flexible schedule
Life insurance
On-site parking
Paid time off
Store discount
Vision care
Wellness program

Application question(s):

Are you presently or have you ever been employed by any affiliated Pearle Hospitality properties? If YES, List location

(ETT: Bardo, The Pearle Hotel & Spa, Cambridge Mill, Elora Mill Hotel & Spa, Ancaster Mill, Spencer's At The Waterfront, Whistle Bear Golf Club)

Experience:

Culinary: 5 years (required)
Culinary Management: 2 years (required)

Work Location: In person

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