Sous Chef - Ird
Sous Chef - Ird
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Job Description
Overview
Responsibilities
Under the direction of the Executive Sous Chef is responsible for supervising the staff and daily operations of the kitchen. Ensures a fresh positive and exciting environment where safety flawless delivery and of product excellence and service are paramount.
Essential Duties & Responsibilities:
- Accountablefor overseeing a section of the kitchen to ensure that the overalloperation runs smoothly and effectively.
- Place& check food requisitions in accordance with menus.
- Handleand follow up all incidents immediately and report accurately
- Trainstaff at lower levels and coach and direct employees to perform to KitchenOperations.
- Usecorrect techniques procedures and recipes for preparing and cooking food.
- Applyculinary skills to prepare meals with flavor ingredients temperaturepresentation and quality consistent with standards and guest expectations
- Maintainingfood cost to parameter given by the company.
- Checkfood cost on a daily basis and ensure continual awareness of monthly foodcost.
- Developeand maintain high standards of hygiene within kitchens.
- Keepingoutlet ahead of HACCP standards
- Ensuringthat all HACCP folders forms records and procedures are adhered to andupdated at all times
- Developdepartment members knowledge and skills through education trainingcoaching corrective counseling etc.
- Demonstratea commitment to ensuring responsible gaming and responsible alcoholservice bydiscreetly notifying appropriate management of concernsand observations.
- Ensureappropriate staffing levels to best manage labor costs while maintainingoutstanding guest service.
- Staysabreast of the current trends and practices within area of responsibilityand communicates pertinent information to management peers directreports and team members as appropriate.
- Ensureactivities comply with relevant statutory and regulatory requirementslegal demands and professional and ethical standards.
- Complywith all internal policies and procedures.
- Performs other duties as assigned.
Qualifications
Culinarydegree required and a minimum of four 4 years of culinary experiencealong with two 2 years of kitchen supervisory experience or theequivalent combination of education and experience. Training in Pastry Garde Manger Butchery Bakery Hot Production JapaneseCooking A La Carte Buffet and Kitchen Artistry outlets required. A soundknowledge of Japanese American and European style of cooking required.
Physical Demands:
- Ability to stand and sit for extended periods of time.
- Ability to walk distances.
- The employee must frequently lift/push/pull and/or move up to 50 pounds.
Working Conditions:
- Duties and responsibilities are typically performed in a highly regulated and controlled environment but there will be times where you will need to be on the Casino Floor to complete job functions as outlined or pass through this area. On the Casino Floor you may be exposed to casinorelated environmental factors including but not limited to excessive noise.
Closing
Hard Rock Ottawa values diversity and is an equal opportunity employer. We are committed to providing employment accommodation in accordance with the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act.
If you require accommodation to apply or if selected to participate in an assessment processplease advise Human Resources.
We thank all candidates for their interest however only those being considered for an interview will be contacted.
Additional Details
Hard Rock International is an equal opportunity employer. We live our motto LOVE ALL SERVE ALL and strive to foster an inclusive workplace culture for every team member.
We are committed to providing employment accommodation in accordance with the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act.
Please contact Human Resources at if you require accommodation at any time throughout the hire process.
Employment Type
Unclear
