River Cree Resort & Casino Sage Sous Chef in Enoch, Alberta
Manages kitchen operations and staff on a daily basis to ensure a consistent, high quality food product. Areas of responsibility comprise overseeing food preparation area of incumbent’s specific kitchen. As a manager, directs and works with the food and beverage management team and associates to successfully execute all kitchen operations; strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility.
Ensures compliance with all Food & Beverage policies, standards and procedures.
Actively involved in training kitchen associates on the fundamentals of good cooking and excellent plate presentations.
Maintains purchasing, receiving and food storage standards.
Ensures compliance with food handling and sanitation standards and ensures compliance with all local, provincial and federal regulations.
Knows Food Specification changes.
Understands and maintains all standard recipes on the ChefTec software.
Calculates accurate theoretical and weighted food costs.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Maintains procedures for food & beverage portion and waste controls.
Maintains associate cafeteria operation and food quality standards.Follows proper handling and right temperature of all food products.
Researches and tests new food products; shares vision of food and concept trends in conjunction with Company initiatives.
Conducts briefings with the Restaurant staff for education on menu items including ingredients, preparation methods and unique tastes.
Understands and communicates to staff the operating and maintenance procedures of all departmental equipment.
Coordinates with the Engineering Department and manages an effective kitchen equipment repair and maintenance program.
Ensures uniforms are properly inventoried and maintained.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Interacts with guests/customers, community, Company representatives, vendors and local education systems.
Ensures all associates understand and comply with loss prevention policies to prevent accidents and control costs.
Effectively investigates reports and follows-up on associate accidents.
Guest Satisfaction, Human Resources, Sales and Revenue Management and Financial Management are key areas that the manager will be responsible for.
Performs other duties as assigned to meet business needs.
Culinary Education required; Red Seal or equivalent training/experience
5 years Food and Beverage culinary management experience with demonstrated leadership
Experience leading in independent well known, trend setting restaurants is an asset
Experience successfully handling a diverse group of associates
Excellent culinary skills; possesses the ability to perform all functions in the culinary operation
Extensive knowledge of food handling and sanitation standards
Experience in menu composition
Experience with purchasing and maintaining kitchen equipment
Financial management skills e.g., ability to analyze P&L statements, develop operating budgets, forecasting and capital expenditure planning
Knowledge of purchasing, inventory controls, supplies and equipment
Knowledge of governmental and safety regulations