Junior Sous Chef- - Orangeville, ON 28959 https://inntrack.snaphire.com/job?jobmc=28959GOOGLE https://inntrack.snaphire.com/job?jobmc=28959GOOGLE
Careers at Hockley Valley Resort Hockley Valley Resort
Salary:

Location: Orangeville, ON

Type of employment : OTHER

Industry: Hospitality
Department: Food & Beverage
Career Level:
Work Hours: Full-time

Date Posted: 31 Aug 2018

Valid Through: 30 Sep 2018 12:09

Junior Sous Chef Summary of Responsibilities:

The Junior Sous Chef will report to the Restaurant Chef.

The responsibilities and essential job functions of the Junior Sous Chef include, but are not limited to the following:

  • Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues. Hands On Approach a'lacarte Style of Cooking
  • Ensure the consistency in the preparation of all food items according to hotel recipes and standards
  • Ensure all required items are ordered on a daily basis
  • Conduct daily shift briefings to Kitchen Colleagues in absence of the Sous Chef
  • Ensure all Kitchen Colleagues are aware of standards and expectations
  • Create weekly schedule based on the Forecasted Covers for the week
  • Liaise with the Restaurant Chef to keep open lines of communication regarding guest feedback
  • Accountable for the cleanliness and maintenance of all equipment, counter tops, and shelves, entering work orders for any area and equipment in need of repair
  • Maintain proper rotation of product in all chillers to minimize wastage/spoilage
  • Demonstrate professional conduct with all Colleagues, with the ability to remain calm in stressful situations.
  • Acts as a liaison with other departments (e.g. Banquets, Stewarding), and is responsible for timing and communication with those departments
  • Assist the Sous Chef to update Recipe Standards and develop new menus and concepts
  • Have full knowledge of all menu items, daily features and promotions Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
  • Follow kitchen policies, procedures and service standards
  • Follow all safety and sanitation policies when handling food and beverage
  • Participate in the recruitment of Colleagues for this kitchen
  • Train and develop department Colleagues, setting them up for success Conduct Performance Reviews and performance manage colleagues as appropriate
  • Ensure a safe environment for all Colleagues and guests by upholding the Safety rules provided by Hockley Valley Resort and the Culinary Department
  • Other duties as assigned

Qualifications:

  • Previous experience in the Culinary field required
  • Journeyman's papers or international equivalent required
  • Experience in Luxury Hotel Kitchens
  • 2- 4 years' experience as a Leader
  • 4-6 years working in a fast paced kitchen
  • Strong Skills in visual presentation of food, with a familiarity with contemporary serving styles.
  • Experience with Recipe development and innovation.
  • WHMIS or similar training
  • Computer literate in Microsoft Window applications an asset
  • Strong interpersonal and problem solving abilities
  • Highly responsible & reliable
  • Ability to work well under pressure in a fast paced environment
  • Ability to work cohesively as part of a team
  • Ability to focus attention on guest needs, remaining calm and courteous at all times

Physical Aspects of Position (include but are not limited to):

  • Constant standing and walking throughout shift
  • Frequent lifting and carrying up to 30 lbs
  • Occasional kneeling, pushing, pulling, lifting
  • Work Environment - Humidity, dust, noise and fumes

Whats In It For You

  • Free Golf and Ski
  • Use of the Resorts Leisure facilities, gym, pool, hot tub, sauna
  • Meal allowance
  • Discounts on various Resorts in Ontario
  • Career development
  • Beautiful working environment

Junior Sous Chef- - Orangeville, ON

Junior Sous Chef Summary of Responsibilities:

The Junior Sous Chef will report to the Restaurant Chef.

The responsibilities and essential job functions of the Junior Sous Chef include, but are not limited to the following:

  • Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues. Hands On Approach a'lacarte Style of Cooking
  • Ensure the consistency in the preparation of all food items according to hotel recipes and standards
  • Ensure all required items are ordered on a daily basis
  • Conduct daily shift briefings to Kitchen Colleagues in absence of the Sous Chef
  • Ensure all Kitchen Colleagues are aware of standards and expectations
  • Create weekly schedule based on the Forecasted Covers for the week
  • Liaise with the Restaurant Chef to keep open lines of communication regarding guest feedback
  • Accountable for the cleanliness and maintenance of all equipment, counter tops, and shelves, entering work orders for any area and equipment in need of repair
  • Maintain proper rotation of product in all chillers to minimize wastage/spoilage
  • Demonstrate professional conduct with all Colleagues, with the ability to remain calm in stressful situations.
  • Acts as a liaison with other departments (e.g. Banquets, Stewarding), and is responsible for timing and communication with those departments
  • Assist the Sous Chef to update Recipe Standards and develop new menus and concepts
  • Have full knowledge of all menu items, daily features and promotions Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
  • Follow kitchen policies, procedures and service standards
  • Follow all safety and sanitation policies when handling food and beverage
  • Participate in the recruitment of Colleagues for this kitchen
  • Train and develop department Colleagues, setting them up for success Conduct Performance Reviews and performance manage colleagues as appropriate
  • Ensure a safe environment for all Colleagues and guests by upholding the Safety rules provided by Hockley Valley Resort and the Culinary Department
  • Other duties as assigned

Qualifications:

  • Previous experience in the Culinary field required
  • Journeyman's papers or international equivalent required
  • Experience in Luxury Hotel Kitchens
  • 2- 4 years' experience as a Leader
  • 4-6 years working in a fast paced kitchen
  • Strong Skills in visual presentation of food, with a familiarity with contemporary serving styles.
  • Experience with Recipe development and innovation.
  • WHMIS or similar training
  • Computer literate in Microsoft Window applications an asset
  • Strong interpersonal and problem solving abilities
  • Highly responsible & reliable
  • Ability to work well under pressure in a fast paced environment
  • Ability to work cohesively as part of a team
  • Ability to focus attention on guest needs, remaining calm and courteous at all times

Physical Aspects of Position (include but are not limited to):

  • Constant standing and walking throughout shift
  • Frequent lifting and carrying up to 30 lbs
  • Occasional kneeling, pushing, pulling, lifting
  • Work Environment - Humidity, dust, noise and fumes

Whats In It For You

  • Free Golf and Ski
  • Use of the Resorts Leisure facilities, gym, pool, hot tub, sauna
  • Meal allowance
  • Discounts on various Resorts in Ontario
  • Career development
  • Beautiful working environment

Job Details

Reference # 28959
Posted on 31 Aug 2018
Closes on 30 Sep 2018 12:09
Property name Hockley Valley Resort
Location(s) Orangeville, ON
City Name
Department Food & Beverage
Career level
Hours/Status Full-time
Pay range ($low)
Pay range ($high)
Bonuses
Benefits Free Golf & Ski, Meal Allowance, Use of the Resorts Leisure Facilities, Disounts on Various Resorts in Ontario, Career Development
More details (document)
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