Sous Chef

Job Description

Supervises the function of culinary areas to maximize the overall food & beverage departmental profit and exceed budgeted targets. 
Maintains quality and consistency levels of production and presentation, and maintains and set sanitation, hygiene, and safety standards.
Ensures culinary team productivity through organization, training, coaching, and mentoring.

Qualifications

Diploma/Degree in Culinary Arts or related discipline an asset. 
Minimum of five (5) years experience in the kitchen with advanced knowledge of the principles and practices within the Food & Beverage/Hospitality profession. 
Advanced certification in safety and sanitation from an accredited institution. 
Computer literacy a must, with a strong knowledge of Word, Excel, Word, Outlook and PowerPoint.