Reporting to the Chef, the Sous Chef is responsible for managing the kitchen team during the preparation of all food items, while ensuring the highest level of guest service.

WHAT WE OFFER

• A percentage of the group insurance is paid by the employer for full time employees
• Promotional rate to discover Germain Hôtels properties through Canada
• Opportunities to develop your career within a growing company across Canada
• Access to the hotel gym 
• Employee referral program 
• Employee Assistance Program for team member and their family

YOUR ROLE

• Understanding, adhering to and executing all kitchen operational policies + procedures, standards and training programs
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
• Prepare and cook foods of all types, on a regular basis, for special guests and functions.
• Working a station if needed
• Manage the food preparation, cooking activities and plating and resolve guest satisfaction issues
• Determine production schedules and staff requirements necessary to ensure timely service
• Recruit and hire staff, including cooks and other kitchen employees
• Maintaining a strong focus on achieving and/or exceeding revenue targets, within acceptable labor cost and service standard parameters
• Monitoring and managing service, quality, health + safety and cleanliness
• Inspect supplies, equipment, and work areas to ensure conformance to established standards

YOUR PROFILE

• Minimum 2 years experience as sous-chef in a reputable fine dining restaurant
• Operations management experience with significant evening and catering/special events business, an asset
• Proven ability to plan and organize, with an acute sense of time management and attention to detail
• Assertive, professional and positive with proven ability to develop and lead in a team environment
• Excellent interpersonal & communication skills, outgoing 

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