Department: Kitchen Position: Executive Sous Chef Status: 1 Full Time Vacancy his position includes working weekends, weekend availability is required Report to: Executive Chef

Duties are outlined but not limited to the following:

Main Function: This is a Supervisory role, and the Executive Sous Chef will act as a role-model for employees at all times. The Executive Sous Chef will take leadership and responsibility for smooth flow of production.

*Responsible for all food preparation and service.

*Perform tasks working independently and as an effective team member on larger projects, requiring no supervision.

*Assemble a team and act as Team Leader on large group tasks.

Qualifications:

● Secondary School Diploma or Equivalency

● 3 years experience as Sous Chef

● 7 years of experience in a hotel, banqueting or restaurant environment

● Valid Food Handler’s Certification or equivalent Safety and Sanitation training

● Ontario “Red Seal” Journeyman’s Trade certification, or equivalent; acquired or in progress.

Key Skills:

● Effective and enthusiastic team player

● Demonstrated experience working in a unionized environment

● Strong Communication Skills, and the ability to lead and delegate in a positive and diplomatic manner ● Good knife skills

● Ability to do standard arithmetic

● Knowledge of standard measurements and conversions

● Skilled in advanced cooking technique including butchery and sauce making

● Must possess strong organizational and time management skills

● Must possess a positive attitude towards working and learning

● Ability to read, write, and understand English

Physical/Environmental Requirements:

● Work at full pace in a hot and humid environment

● Workt full pace in a Cold/Refrigerated/Freezer environment

● Frequent ascent/decent using stairs carrying light loads (20lb)

● Able to regularly lift 30lb (13.7kg) and occasionally lift 50lb (22.7kg)

● Able to push/pull/steer fully loaded wheeled plate trucks, wheeled rack-and-roll trucks, and wheeled queen-mary product trucks. Up to 200 prepared plates, or loads up to 400lb (185kg)

● Able to lift and maneuver loads up to 20lb (9.7kg) above the shoulder and below the waist

● Able to stand 100% of the shift

● Willingness and ability to work evenings, weekends, and as needed paid hours occasionally in excess of 8hr/day, 5days/week

● Occasionally perform duties outside the building

Key Standards:

● Hilton Garden Inn Ottawa Airport adheres to and conveys a philosophy that supports dignity, privacy, independence, choice, and individuality of employees and guests

● Grooming: All employees are required to be clean and well groomed, and must adhere to all uniform standards. Employees are to be in full uniform prior to signing in and will practice good hygiene at all times. Jackets, aprons, Toque, and bar towels are supplied. The Employee is responsible for having clean black pants, black socks and cleaned and polish-able black shoes (safety toe is recommended but not required)

● Planning: All Employees are required to participate in daily and weekly production planning. Contracts will be posted and all employees need to be aware of upcoming business levels

● Purchasing: All employees are required to assist purchasers in tracking stock products. Using implemented system to notify purchaser of low/missing stock

● Receiving/Storage: All employees are required to participate in proper storage of all product, ensuring proper First-In-First-Out stock rotation, and maintaining organization and cleanliness of all storage areas on a daily basis

Food Standards: Wherever possible all products will be prepared according to standard recipes.

ALL GUEST REQUESTS WILL BE ACCOMODATED during normal business hours (within reason)

● Cleanliness/Sanitation: All employees will follow a Clean-As-You-Go policy to ensure sanitation levels are maintained, and are jointly responsible for daily maintenance of the kitchen and storage areas

Duties/Responsibilities:

● Sign in and out in full uniform on time and prepared for work

● Check Prep List, and Function Sheets for daily assignments and to ensure accuracy of production, in the absence of a manager, the Executive Sous Chef will determine the daily prep requirements; ”write the list”

● Track upcoming business levels and help management in anticipating prep needs

● Check mise-en-place/prep for completed tasks

● Assemble necessary equipment/product for tasks as selected from prep list, ensuring quality and freshness of all ingredients

● Take initiative, ensure timely and accurate completion of all prep duties, whenever necessary delegate tasks to junior employees to ensure timely completion

● Ensure highest quality standards of all food prepared and served, and ensure waste and loss are kept to a minimum

● Properly label, wrap, and store all completed prep, and extra stock to maintain freshness and ensure accuracy of distribution.

● Check next-day setups to ensure accurate completion

● Clean and sanitize all work areas, storage spaces and equipment according to proper sanitation procedures, monitoring other employees’ safety and sanitation practices

● Supervise and participate during service to facilitate guest satisfaction, performing and delegating tasks to employees to ensure timely and quality completion of all service

● Assume independent responsibility for and leadership in production and service of large functions up to 400 people

● Responsible for production and service of larger functions

● Supervise and assist with large preparation and service tasks

● Responsible for training and monitoring of newer, less experienced staff

● Track product shortage/outage using the provided board, anticipating upcoming needs

● Assist Management with ordering (produce, breads, breakfasts, pastries)

● Show initiative and drive to improve performance levels and skills

● Develop Standard recipes as per Executive Chef

● Assist management with monthly inventory tracking

Job Type: Full-time

Salary: From $55,000.00 per year

Benefits:

• On-site parking

Schedule:

• Day shift
• Evening shift
• Holidays
• Monday to Friday
• On call
• Weekend availability

Ability to commute/relocate:

• Gloucester, ON K1V 1S1: reliably commute or plan to relocate before starting work (required)

Licence/Certification:

• Food Handler Certification (preferred)

Work Location: One location

Application deadline: 2023-05-25
Expected start date: 2023-06-05

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