| Company profile |
| Full service hotel located downtown Red Deer. 233 guestrooms, 17 meeting/banquet rooms, BotaniCa Restaurant/Lounge, Sharks Sports Pub |
| Job details | |
| Job industry : | Hotels/Restaurant Management |
| Job segment : | Chefs/Stewards |
| Job role : | Executive Sous Chef/Chef De Cuisine |
| Job skill : | Executive Sous Chef |
| Position vacant : | Executive Sous Chef |
| Job location : | Red Deer, Alberta |
| Job details | |
| Company name : | Red Deer Lodge |
| Minimum experience : | 5 years |
| Maximum experience : | 10 years |
| Job type : | Permanent |
| Gross pay : | Negotiable for the right candidate |
| Job posted : | Jul 15, 2008 |
| Job description | |
| Job description: | “ARE YOU LIVELY?”
With Silver Birch Hotels & Resorts you can be! You can be one step ahead, live life, have fun and expand your career. With over 30 hotels in 9 provinces we manage all aspects of these independent and major franchise brand hotels, from food & beverage to finance to maintenance engineering. The Top 5 Reasons to Work at Silver Birch: • Lively teammates and a supportive work environment • “The Perks” including hotel and restaurant discounts • Advancement opportunities within Silver Birch across Canada • Great development and training programs • Industry leading incentive and reward programs for sales and catering We are looking for an Executive Sous Chef at Red Deer Lodge Hotel & Conference Center in Red Deer, Alberta |
| Job duties: | Responsibilities:
• Manage culinary operations to ensure that quality and safety standards are met, service distinctiveness is promoted and available resources are utilized to promote maximum profitability and quality image • Assure adherence to Red Deer Lodge standards of food quality, recipes and preparation • Optimize efficient and effective utilization of facilities, equipment and labour through effective planning, scheduling, ordering and inventory control • Responsible for assisting in the management of the food Preparation Department • Ensure that all food products produced are of the utmost quality and appeal • Complete operation of the kitchen in the absence of the Executive Chef • Provide training and cross-training for kitchen staff • Acts as a liaison with other departments • Assure proper safety, hygiene and sanitation practices are followed; Absolute understanding and adherence to HACCP and cleaning checklists provided • Coordinate with related Food & Beverage departments in regards to smooth operation of food service • Motivate associates by implementing effective employee selection, training development and retention program which maximize productivity, facilitate achievement of performance goals and minimize employee turnover • Establish standards of performance and evaluate staff • Initiate corrective action to resolve performance problems and employee conflicts • Conduct cooking demonstrations and participate in culinary competitions when required • Attend weekly Food & Beverage Meetings • Participate in monthly departmental communication meetings on a regular basis and follow the format set out by Red Deer Lodge • Be aware of and practice the departmental spirit standards • Proactive in menu creation and initiation of said menu’s • Assist in administrative work including but not limited to Costguard and payroll • Attend monthly department head and all other communication meetings in the absence of the Executive Chef • Work with the management team to increase yearly CSI, GSI and Spirit Standard scores • Meet with associates/supervisors on a quarterly basis to update performance reviews • Assist in daily operational duties including but not limited to cleaning checklists, HACCP reports, training documentation, weekly and monthly scheduling of associates • Perform other duties and special projects as assigned Preferred Qualifications: • University or College Diploma in Culinary or Hospitality field; Red Seal • Minimum 2 year experience in a Sous Chef or similar capacity within a full service and/or large volume establishment • Strong leadership, motivational and training skills • Creative, organized, detail oriented, takes initiative and is good at multi-tasking • Must have the ability to work with large inventories • Flexible and energetic, with the ability to work under pressure • Strong Communication Skills, outgoing & professional • Proven track record as a culinary professional • Basic Computer Experience is an asset |
| How to apply : | Register to view |
| Third party mediation allowed : | No |
| Telecommute : | No |
| This job is expired. | ||||
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