Comcast Spectacor

Sous Chef

CA-ON-Toronto
Job ID
2017-2964
Group
Spectra - Food Services & Hospitality
Spectra FH - Enercare Centre
Category
Food/Beverage Management
Type
Regular Full-Time

Overview

The Sous Chef is responsible for overseeing the direction of the suite kitchen’s daily activities in accordance with Spectra policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. This position is responsible for with the overall stewarding and suite kitchen operations, including food and labor cost controls.  The Sous Chef is solely responsible for the effective management and operation of the stewarding team and suites culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef.

 

The Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event.

 

The Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Sous Chef will provide oversight and resolution responsibility for employee performance issues.  The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. 

 

This is a key position for the effective and profitable operation of the business. The Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.  

Responsibilities

  • Responsible for managing, developing and mentoring staff of 2-10 full-time and part time stewarding and culinary employees, including initiating employment actions such as hiring, firing, and disciplining.
  • Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback.
  • Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.
  • Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees.
  • Ensures that the purchasing and preparation of all food products meet Ovations’ standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards.
  • Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
  • Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness.
  • Assists with the delivery and set-up of catered services and food service areas as needed.
  • Assists the Executive Chef in overall kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff.
  • Maintains a positive and compliant employee relations climate. Assists the Executive Chef with the staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems.
  • Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
  • Responsible for fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products on behalf of the suites kitchen. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas within the suites kitchen.
  • Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept.

Qualifications

Knowledge, Skills and Abilities:

 

  • Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
  • Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills.
  • Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance.
  • Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
  • Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker.
  • Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
  • Ability to be self-directed while working in a team-oriented environment.
  • Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.

Education and Experience:

 

  • Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue.
  • Demonstrated and verifiable track record of meeting projected costs.
  • Professional appearance and presentation required.
  • Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
  • Maintains a current Food Handler’s card and alcohol service permit if required by state or local government.
  • Working knowledge of employee scheduling in a hospitality environment.
  • Ability to obtain and maintain certification in a nationally recognized sanitation program.

Physical Dimensions:

 

Performing the duties of this position involves extensive and continuous standing and walking. Routine activities require the employee to be able to reach with hands and arms, sit, walk, stoop, kneel, crouch and crawl.  The employee is frequently required to lift up to 75 pounds.  The vision requirements include the ability to adjust focus, peripheral vision and close vision.

 

Spectra is an Equal Opportunity Employment Employer.

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