Sous Chef

Job Description

Maintains quality and consistency levels of production and presentation and consistently monitors expenses.Ensures waste is minimized through accurate ordering, adhering to established par levels, production and maintains and sets sanitation, hygiene and safety standards.Ensures team productivity through training, coaching and mentoring.
Qualifications

Graduate of a degree in Culinary Arts or related discipline an asset.Minimum of five (5) years experience in a luxury hotel or banquet kitchens with a strong general operational knowledge.Excellent leadership, communication, and organizational skills.Strong working knowledge of Microsoft Office applications and food safety and sanitation.