Jr. Sous Chef

Overview: The Jr. Sous Chef will efficiently supervise the preparation and production of all foods, operating the kitchen facilities on a daily basis under the direction of the Executive Chef. This role will also involve acting as the Executive Chef from time to time. The Jr. Sous Chef will lead and manage the culinary staff, ensuring adherence to Canad Inns' culinary standards. Responsibilities include helping to achieve labor and food cost projections, maintaining a high level of food and drink satisfaction for guests, and contributing to the creative and cost-efficient development of menu items. Responsibilities: Act as liaison to the Executive Chef & Sous Chef. Assist the staff with their duties as necessary. Authorize all receivables. Clean and maintain the work area throughout the shift. Communicate all pertinent information to staff. Develop special menus with costs, pricing and recipes. Qualifications: 3+ years of experience in a supervisory position. Proven experience in managing kitchen operations and staff. Strong understanding of food preparation, inventory management, and cost control. Creative and cost-efficient with a passion for developing appealing and delicious dishes. Excellent communication and leadership skills. Our benefits to support your success: Comprehensive Group Benefit Program. Continued education assistance, Scholarships. Participation in the Employee Canadvantage Rewards Program. Discounts on food and beverages through the Canadvantage Employee Food & Beverage Discount, applicable to restaurants, and room rates for both employees and their guests. Employee Engagement Events such as Staff BBQs, Holiday Parties, Sporting Events, Contests, Prize Draws, and more. Employee Referral Program. Wellness Benefits, including discounts for fitness facilities and access to the Employee Assistance Program. Career Growth Opportunities. About Canad Inns: Canad Inns is Manitoba's premier Hospitality Service Provider, with a presence in Winnipeg, Brandon, Portage la Prairie, and Grand Forks. As a leading player in the hospitality industry, we are dedicated to delivering exceptional service and excellence to our valued guests. At Canad Inns, we operate with dedication to mutual trust and respect, honesty, openness, and the highest ethical standards across all facets of our business. We believe in fostering lasting relationships, both with our guests and within our dynamic team. Our work culture thrives on the principles of collaboration, a positive environment where employees can achieve success. Valuing the unique talents of each team member, we encourage personal development and growth. We are committed to fostering a diverse and inclusive workplace and believe in the strength that comes from embracing unique perspectives and experiences. Carefully selecting our team members, we invest in the growth and well-being of those who become part of our company. We provide reasonable accommodations to qualified persons with disabilities following Canad Inns standards. Thank you for considering a career with Canad Inns. We look forward to reviewing your application and potentially welcoming you to our team.

The Jr. Sous Chef supervises daily kitchen operations, food production, and culinary staff to ensure adherence to company standards. They also assist the Executive Chef with menu development, cost control, and inventory management.

Candidates must have at least 3 years of experience in a supervisory culinary role with proven kitchen management skills. A strong understanding of food preparation, inventory control, and effective leadership is required.

• Comprehensive Group Benefit Program • Continued education assistance • Scholarships • Employee Canadvantage Rewards Program • Food and beverage discounts • Room rate discounts • Employee engagement events • Employee referral program • Wellness benefits • Employee assistance program • Career growth opportunities

• LeadershipSouhaitée
• Salubrité alimentaireSouhaitée
• CommunicationSouhaitée
• Gestion des stocksSouhaitée

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Culinary supervision
• Kitchen operations management
• Food preparation
• Inventory management
• Cost control
• Menu development
• Recipe development
• Leadership
• Communication
• Staff training
• Food safety
• Receivables authorization
• Cost Control
• Workplace Inclusivity
• Ethical Standards And Conduct
• Kitchen Management
• Accounts Receivable
• Disabilities
• Employee Engagement
• Food Preparation
• Hospitality Service
• Inventory Management
• Operations
• Recipes
• Honesty

• Hospitality
• Food & Beverage
• Management & Leadership
• Sous Chef
• Chefs
• Chefs and Head Cooks

Expérience minimale

3+ ans

Langue de l’offre

anglais

Heures de travail

40 heures par semaine