Executive Sous Chef (NOC 62200)
The Algonquin Resort LP DBA The Algonquin Resort; http://www.algonquinresort.com
With over 90 hotels in our portfolio, representing 18 internationally recognized hotel brands, InnVest is the largest independent owner of hotels in Canada. In addition, our management team oversees the day-to-day activities of almost 70 hotels also making InnVest the largest independent operator of hotels in Canada. InnVest’s portfolio is geographically diverse with hotels from Vancouver, BC to Corner Brook, NL but also experientially diverse from roadside inns to luxury urban properties.
At InnVest, our mission is simple – to deliver outstanding guest experiences and superior returns on quality hospitality investment. A career at InnVest will provide you with unrivaled opportunities and invaluable exposure to Canada’s largest independently-owned and operated hotel portfolio.
To learn more about InnVest Hotels, visit https://innvesthotels.com/
Executive Sous Chef (NOC 62200)
The Executive Sous Chef primary duty is to prepare high quality food for guests based on established guidelines, keep work area clean and organized and conduct his or her self in a positive professional manner. The Executive Sous Chef assist the Executive Chef in the kitchen operations as an Entrepreneur would, creating a dining experience that celebrates our location and tantalizes the senses of our guests.
Job details
Location: 184 Adolphus Street, St Andrews, New Brunswick, E5B 1T7
Vacancies: 1
Salary: $65000 per annum (less all deductions required by law, paid bi-weekly) -This salary is inclusive of holiday pay and/or any overtime hours worked by the Employee.
Terms of employment: Permanent employment, Full time: 30 hours per Week
Employment conditions: Candidate must be flexible to work any assigned shift as the work demands including morning, day, Evening, Weekends, holidays
Start date: Starts as soon as possible
Benefits: May be eligible to participate in Tip pool, Discounted Hotel stay rates as per availability. One free meal per shift during work. Meal discount during off work. If requested, accommodation can be provided as per availability, in a dormitory style facility for a cost of $10 per day (leadership housing). (The rental amount may vary from time to time). Utilities (heat, electric and water) and internet are included with rental for personal use. This option is available only for the employee, not for any family members. Will be eligible to be covered by The Company’s benefit plan after 3 months of fulltime employment, subject to the premium cost sharing arrangement in place as per current Hotel practice.
Languages: English
Education: High School certificate OR Equivalent Experience. Education in Culinary Arts or related field is an asset.
Experience: Minimum of 5 years’ experience in a Culinary Supervisory capacity
Credentials: Safe Food Handling certificate (can be obtained and provide within 3 weeks of commencing employment)
Job requirements and Responsibilities:
The duties and responsibilities of the Executive Sous Chef include, but are not limited to the following:
· Reports directly to the Executive Chef.
· Assist with staff scheduling,. Monitor staffing levels to keep in line with determined budgets.
· Promote professional work habit encouraging staff to act with integrity and team spirit.
· Tracking of performance reviews and goal setting ensuring they are completed and followed up on in a timely manner.
· Maintain department standards as with the Executive Chef and ensures they are consistently adhered to.
· The successful candidate will be a highly energetic individual who is excited about the challenges that a very versatile resort demands on a day to day basis.
· Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
· Ensures a sense of welcome and individual service excellence in our F&B venues is supported by exceptional food quality
· An active presence on the floor with guests, leaders and colleagues
· Offers support and training and ensures all areas of the Kitchen and Stewarding operations follow company standards
· Maintains appropriate staffing levels at all times by forecasting and recruiting as required
· Maintains a constructive, harmonious and communicative working relationship with all supporting departments, banquet manager, conference sales manager, etc.
· Working with the Executive Chef to develop menu concepts, creates and assists in the implementation of Food & Beverage promotions.
· Ensure all financial reporting and inventory controls are maintained and accurate (menu pricing, portion controls, expense management, payroll etc)
· Ensures the ongoing professional development, growth and work satisfaction of all colleagues
· Ensure systems are in place and monitors resources for all areas of customer service
· Ensures a clean and safe working environment with continual emphasis on promoting employee health and safety, as well as food safe handling procedures
· Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working
Work conditions and physical capabilities: Fast-paced environment; Work under pressure; Tight deadlines; Handling heavy loads; Physically demanding; Attention to detail; Combination of sitting, standing, walking; Standing for extended periods; Bending, crouching, kneeling
Personal suitability: Candidate must have a great sense of attention to details, leadership skills and communication skills; Demonstrate a positive attitude and team spirit; Strong interpersonal skills; Proven ability to manage multi-tasked assignments; Passionate and energetic about food & beverage, entertainment and entertaining guest; Dependability; Efficient interpersonal skills; Flexibility; Initiative; Organized; Reliability; Team player, in-depth familiarity with the kitchen operation.
How to apply
By mail: The Algonquin Resort,184 Adolphus Street, St Andrews, NB, E5B 1T7
E-mail: algonquin.career@gmail.com
We appreciate all applications, however only those applicants selected for an interview will be contacted.