Food & Beverage Sous Chef
Overview
The ideal Candidate is a graduate of a Post-Secondary Culinary program with experience in a high volume fast paced kitchen environment and will effectively support the Executive Chef with overseeing all aspects of the Commissary, Catering and Park-wide kitchen and food production operations
Qualifications
- Minimum 2+ years’ experience as a Sous Chef in a fast pace, multi‑unit facility
- Experience with high volume catering coupled with the proven ability to execute
- Past experience in food purchasing, warehousing commissary kitchen and stewarding department a must
- Completion or working towards Red Seal Trade Qualifications or Equivalent
- Prior experience with budgets, cost of sales and pricing
- Proven experience with menu development, training and development
- Valid Ontario Driver’s license is a must
- Excellent understanding of food equipment, food storage and food safety practices.
- Experience working in a seasonal environment is a plus
- Food Handler Certification. Certification for Serve Safe, Smart serve and Proton is an asset
- Must be proficient with Word and Excel
- Strong organizational and communication skills and ability to motivate staff
- Ability to work nights, weekends and holiday periods to meet business needs
Responsibilities
- Assist Executive Chef with menu development & selection, supplier selection, purchasing, warehousing and distribution
- Hires, trains and develops all production staff for the Food & Beverage Division
- Responsible for the quality, consistency, safety and execution of food service preparation and production
- Communicates with the full-time management team regarding day to day operational needs
- Ensures all assigned locations are compliant with health & safety regulations, equipment safety and the Employment Standards Act
- Ensures assigned locations are adhering to proper controls related to food preparation, storage, portion controls, equipment, facility maintenance and inventory.
- Monitors service and quality to ensure standards are met
- Assist Executive Chef with quality, COS and menus for park operation and catering events
- Coach, counsel, and mentor seasonal chefs and cooks
- Provides kitchen supervision for the training and development of all seasonal supervisory team members
- Optimizes financial results by controlling costs (i.e. food waste, food production)
- Adheres to and enforces all Cedar Fair and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment
- Ability to work on other duties, tasks and projects that may be assigned
- Assist Executive Chef with improving food quality, consistency and Everclean audit scores.