15 meilleures offres (sous chef, nova scotia) (à pourvoir)

Sous Chef
Inverary Resort —Baddeck, NS
- À partir de 30 $ de l’heure
- Temporaire
- Microsoft Word
- Gestion des stocks
- Service à la clientèle
- Réductions Tarifaires
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Sous Chef
HARVEST Clean Eats (Bayers Lake) —Halifax, NS
- 32 $ de l’heure
- Fins de semaine au besoin
- Contrôle de l'inventaire
- Préparation culinaires
- Anglais
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Sous Chef-HFX
Great Canadian —Halifax, NS
- 53 050 $ par an
- Contrôle de l'inventaire
- Compétences informatiques
- Microsoft Office
Junior Sous Chef
The Westin Nova Scotian —Halifax, NS
- Fins de semaine au besoin
- Gestion des stocks
- Assainissement
- Hôtel
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Sous Chef - Via Condotti
The Bertossi Group —Halifax, NS
- À partir de 60 000 $ par an
- Temps plein
- Gestion des stocks
- En présentiel
- Formation et développement
- Réductions Tarifaires
- Assurance Dentaire
Postuler rapidement
il y a 1 jour
Sous Chef
Aramark —Halifax, NS
- Fins de semaine au besoin
- Service à la clientèle
- Assainissement
- Gestion d'équipe
Sous Chef - St. Mary's University
Aramark —Halifax, NS
- 55 000 $ par an
- Temps partiel
- Gestion d'équipe
- Formation et développement
- Leadership
- Bourses d'Études
- Programme d'Aide aux Employés
il y a 12 jours
Sous Chef / JRN Sous Chef
Cabot Links —Inverness, NS
- Préparation culinaires
- Mentorat
- Recrutement
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Maurizio's - Sous Chef
Maurizio's —Halifax, NS
- Temps plein
- Gestion des stocks
- Recrutement
- Formation et développement
- Assurance Dentaire
- Programme d'Aide aux Employés
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il y a 14 jours
Sous Chef
The Wooden Monkey Restaurant —Dartmouth, NS
- De 23 $ à 28 $ de l’heure
- Temps plein
- Hospitalité
- Service à la clientèle
- Expérience en supervision
- Assurance Vie
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Sous Chef - The Barrington Steakhouse & Oyster Bar
Murphy Hospitality Group —Halifax, NS
- De 50 000 $ à 55 000 $ par an
- Temps plein
- Contrôle de l'inventaire
- Assainissement
- Gestion d'équipe
- Assurance Dentaire
- Assurance Vision
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Sous-Chef
Cabot Link at Inverness Limited Partnership —Inverness, NS
- Fins de semaine au besoin
- Gestion des stocks
- Leadership
- Restaurant
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Sous Chef
The Hollis a DoubleTree Suites by Hilton —Halifax, NS
- De 48 000 $ à 52 000 $ par an
- Fins de semaine au besoin
- Contrôle de l'inventaire
- Préparation culinaires
- Expérience en supervision
- Assurance Dentaire
- Congés payés
Postuler rapidement
il y a 13 jours
Sous Chef Full Time
Compass Group Canada Ltd. —Wolfville, NS
- 24 $ de l’heure
- Appeler l'employeur
- Marchandisage
- Assainissement
- Anglais
Postuler rapidement
Cooks / CDP / Sous chefs
Mystic Restaurant —Halifax, NS
- De 20 $ à 25 $ de l’heure
- Fins de semaine au besoin
- Gestion des stocks
- Nettoyage
Postuler rapidement
il y a 12 jours

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Sous Chef
Inverary Resort —Baddeck, NS
Red Seal certification or pursuit of Red Seal certification a definite asset. Act as Inverary ambassador, monitor guest satisfaction, communicate trends,…
À partir de 30 $ de l’heure
Postuler rapidement
Sous Chef
HARVEST Clean Eats (Bayers Lake) —Halifax, NS
A temporary resident of Canada with a valid work permit. Secondary (high) school graduation certificate. Prepare and cook meals or specialty foods.
32 $ de l’heure
Postuler rapidement

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Je souhaite recevoir la dernière alerte emploi pour les postes de ce type : sous chef (nova scotia)

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Sous Chef

Inverary Resort
Baddeck, NS

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Détails du poste

Temporaire | Saisonnier | Temps plein

Avantages

Réductions Tarifaires
Nourriture à Prix Réduit ou Gratuite
Événements d'Entreprise
Stationnement sur place

Compétences

Microsoft Word
Utilisation d'un ordinateur
Mention Sceau rouge
Tarification
Gestion des fournisseurs
Gestion des stocks
Service à la clientèle
Formation et mentorat du personnel de la restauration
Compétences informatiques
Coaching
Politiques de santé et sécurité au travail
Gestion de restaurant
Préparation culinaires
Anglais
Diplôme d'études secondaires
Expérience en supervision
Mentorat
Orientation axée sur le service à la clientèle
Réglementation en santé et sécurité du travail (SST)
Sens de l'organisation
Gestion de budget
Formation et développement
Service aux visiteurs
Sécurité alimentaire
Procédures opératoires normalisées (PON)
Motivation d'équipe
Interaction avec les clients
Marketing
Expérience en cuisine professionnelle
Négociation

Description complète du poste

Job Summary:

The Sous Chef will be responsible for supporting the Executive Chef in managing the overall culinary operations at Inverary Resort. The successful candidate will be instrumental in ensuring superior food quality and presentation, consistent service timing and strategic menu design, product acquisition and inventory management, and that employees adhere to service and safety standards.

Additionally, the Sous Chef must ensure a profitable operation and is expected to promote business growth, reduce employee turnover, maintain revenue and payroll budgets, and meet budgeted productivity while keeping guest satisfaction consistently high. Additionally, the Sous Chef will manage and coach the Culinary team and must provide them with the tools they require to effectively fulfill their duties and responsibilities.

This position is best suited to an individual seeking growth as a culinary professional with aspirations to be a leader in the field and with the desire to grow into an Executive Chef role in the future.

Duties and Responsibilities:

Oversee and actively support food and beverage outlets and conference spaces to ensure profitability by managing food waste, controlling inventory, managing employee labour, and participating in menu design
Attract, assist in training, retain, supervise, motivate, support, direct, evaluate and manage food and beverage team on a regular basis to ensure that employees receive adequate guidance and resources to accomplish established objectives
Act as Inverary ambassador, monitor guest satisfaction, communicate trends, successes and areas of opportunity and assist in developing, standardizing and communicating recipes to ensure quality products are to guests’ and Inverary’s standards, including creation, pricing, and marketing of products/services
Work closely with all department leaders to ensure accuracy of information for delivery of all key event components and Resort services
Work with various vendors to price, acquire, and manage supplies, including food orders, equipment and operating supplies
Exemplify and enforce the highest standards of respect and professionalism
Be continually aware of, and enforce, the highest standards of personal hygiene and dress
Promote and maintain a safe and health work environment, adhering to the legislation set out by Occupational Health and Safety and other Food Safety and related regulations, and implementing and maintaining effective standard operating procedures
Attend meetings and training courses as required
Any other duties and responsibilities as required

Qualifications:

High school diploma or GED required
A certificate or diploma in Culinary Arts
Red Seal certification or pursuit of Red Seal certification a definite asset
Strong customer service and troubleshooting skills and extremely responsive to guest and team members’ needs
(5) years of working culinary experience
(2) years supervisory/management experience preferred
Exceptional conflict resolution, negotiation, and objection handling skills
Excellent leadership qualities
Highly flexible, with solid interpersonal skills that allow one to work effectively and lead a team in a diverse working environment
Excellent communication in English, both verbal and written
Passion for innovation and able to put ideas into action; willingness to learn
Understanding of food, beer and wine flavours and pairings
Able to work well under pressure, analyze situations, manage time and prioritize effectively
Strong attention to detail and organizational skills
Able to deal with people sensitively, tactfully, diplomatically, and professionally at all times
Demonstrated accountability, dependability and reliability to ensure a commitment to excellence and confidentiality
Computer literate, including effective working knowledge of MS Word, Excel and e-mail
Mentoring experience an asset
WHMIS required, but can be provided

Working Conditions:

Manual dexterity required for knife skills
Morning, evening, and weekend shifts, as well as overtime (as required)
Fast-paced work environment
Ability to work long hours
Lifting or moving up to 50lbs may be required
Regular exposure to noise and heat

Equity, Diversity & Inclusion Statement:

Inverary Resort welcomes and encourages applications from Indigenous peoples, women, 2SLGBTQI+ individuals, Black and racialized people, persons with disabilities, newcomers to Canada, members of official language minority communities, and all individuals from equity-deserving groups. We are committed to fostering an inclusive workplace that reflects the diversity of the communities we serve. Accommodations are available throughout the recruitment and hiring process upon request.

Job Types: Full-time, Seasonal
Contract length: 5-7 months

Pay: From $30.00 per hour

Expected hours: 35 – 48 per week

Benefits:

Company events
Discounted or free food
On-site parking
Store discount

Ability to commute/relocate:

Baddeck, NS: reliably commute or plan to relocate before starting work (required)

Experience:

Cooking: 5 years (preferred)

Work Location: In person

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Je souhaite recevoir la dernière alerte emploi pour les postes de ce type : sous chef (nova scotia)

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