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