New Castle Hotels and Resorts Sous Chef in St. Andrews by the sea, New Brunswick

The Sous Chef is primarily responsible for supervising and assisting in the preparation of all food items. Sous Chef must assure that all meals coming from all kitchens for breakfast, lunch, and dinner for the outlets and banquets are well prepared with regard to quality, consistency, eye appeal, taste and food cost. They must also ensure the cleanliness and safety of the kitchen, minimize waste, and optimize cost/production ratio. This is to be achieved by delegating the workload throughout the kitchen. The Sous Chef is responsible for ensuring that all applicable health and safety standards are understood and applied as they relate to food preparation, handling and storage. They also responsible for maintaining a level of professionalism in the kitchen and for following all guidelines and rules of the Kitchen and to ensure other staff are following these guidelines. Ensures that all applicable health and safety standards are understood and applied as they relate to food preparation, handling and storage Ensures that all applicable health and safety standards are understood and applied as they relate to food preparation, handling and storage The Sous Chef is responsible for following all guidelines and rules of the Kitchen and to ensure other staff are following these guidelines. The Sous Chef is responsible for following all guidelines and rules of the Kitchen and to ensure other staff are following these guidelines. The Sous Chef is responsible for following all guidelines and rules of the Kitchen and to ensure other staff are following these guidelines.

QUALIFICATION STANDARDS

EDUCATION & EXPERIENCE:

  • Journeyman’s papers or international equivalent required.

  • Diploma .Certification in a Culinary discipline an asset.

  • Previous experience in all areas in the kitchen including Banquets, planning of fine dining, menu planning and cost control.

  • Must have experience in leadership and positive interaction with front of the House staff and management.

TOOLS & EQUIPMENT:

  • Various cutlery, gas range, char-broiler, conventional oven, Bermixer, food processor, buffalo chopper, meat slicer, vertical chopping machine, steam table, various refrigeration/freezers. Must have Professional pan skills and Knife skills to be able to train and mentor Junior staff members.

PHYSICAL REQUIREMENTS:

  • Long hours sometimes required.

  • Long stretches between days off can be possible in high volume times.

  • Medium work – Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.

In and out of refrigerators/freezers with some frequency.

MENTAL REQUIREMENTS:

  • Must be able to convey information and ideas clearly.

  • Must be able to evaluate and select among alternative courses of action quickly and accurately.

  • Must be able to detect distress in co-workers under pressure and be the calming force to make the situation better.

  • Must be a leader in maintaining a positive attitude in the kitchen.

  • Must maintain composure and objectivity under pressure.

  • Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.

  • Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.