Banquet Hall Sous Chef/Cook

Full job description
Duties and Responsibilities

Reporting to, and under the direction of the Executive Chef, the successful candidate will be responsible for the following:

Experienced in food production for high volume facilities
Menu planning and coordinating events, including buffets, plated and family style meals
Conduct monthly inventory counts and exercise portion control and efficient product management
Ordering, receiving and verification of all food products and kitchen supplies
Compliance of all health and safety policies, procedures and guidelines
Act as the supervisor responsible for all kitchen operations in the absence of the Executive Chef
Work closely with the Executive Chef - there is opportunity for advancement within this position for the successful candidate
Perform other duties as required
Skills and Qualifications

Post-secondary education in Culinary Arts or equivalent with 2 year’s experience
Red Seal Certification or recognized Equivalent
Valid Food Handlers Certificate is a must
Strong interpersonal, customer Service and oral communication skills
Possess Emergency First Aid certification and CPR B certification, or be willing to obtain within 3 months of start date
Must be flexible and available to work a varied schedule, including weekends and statutory holiday
Job Type: Full-time

Benefits:

On-site parking
Experience:

High Volume Cooking: 2 years (required)
Licence/Certification:

Food Handler Certification (required)
Work Location: In person