Description:
What you will be doing:
Leadership & Culinary Excellence
- Lead day-to-day culinary operations, ensuring exceptional food quality and consistency across all outlets
- Collaborate daily with the Executive Chef to align on operational goals and challenges
- Inspire, guide, and mentor a team of culinary professionals through performance management, feedback, and ongoing training
- Chair monthly departmental communication meetings and conduct regular one-on-one and performance reviews
- Foster a respectful, inclusive, and motivating work environment focused on teamwork and discipline
Menu Innovation & Quality Control
- Elevate menu offerings through recipe development and continuous culinary innovation
- Oversee food preparation and presentation standards for Banquets, In-Room Dining, Restaurants, and VIP events
- Partner with F&B managers to create and execute successful promotions and guest experiences
- Ensure consistency in food portioning, purchasing specifications, and quality control
Operations & Financial Performance
- Monitor labor, food, and operating costs; implement effective cost control and revenue-generating strategies
- Manage staff scheduling, vacation planning, and labor standards using Watson tools
- Conduct daily kitchen walk-throughs and liaise with the Chief Steward for cleanliness and sanitation
- Lead all required Health Audits and spot checks and ensure compliance with provincial requirements
Collaboration & Guest Experience
- Maintain open communication with F&B Managers and Culinary teams to address guest feedback and operational updates
- Interact with clients and the Catering team to ensure successful execution of events
- Strive to exceed guest satisfaction targets including food quality, variety, and timeliness of service
Qualifications
What we are looking for:
- Minimum 4 years of Sous Chef experience in a high-volume culinary setting, preferably in a luxury hotel
- Red Seal Certification (or international equivalent) and Food Safe certification preferred
- Culinary diploma or certification preferred
- Strong background in restaurant operations with a focus in fine dining
- Proven experience in cost control and managing food, equipment, labor, and wastage and proven ability to manage costs and achieve financial goals
- Strong culinary skills, including food presentation and contemporary serving styles
- Computer proficiency, particularly in Microsoft Windows applications
- Strong leadership, interpersonal, and problem-solving abilities
- Highly responsible, dependable, able to work under pressure and maintain focus on guest satisfaction
- Willingness to work a flexible schedule including evenings, weekends, and holidays
Physical Aspects of Position (include but are not limited to):
- Frequent walking, standing throughout shift
- Regular lifting (up to 50 lbs), kneeling, pushing, pulling
- Regular use of ladders, stairs, and ramps