Jasper Lodging, Executive Sous Chef

Banff Jasper Collection by Pursuit - Jasper, AB (il y a 30+ jours)

Postuler dès maintenant

Overview:
We wake every day to greet glaciers, mountain peaks and turquoise lakes. At Pursuit, we live the dream. We’re united by an intrinsic love of exploring that can’t be confined by physical borders. Together, Pursuit team members and guests create inspiring memories they’ll share with their friends and families for years to come. It’s all about sharing our amazing destinations.

We have gathered a collection of adventure travel experiences, each of them thoughtfully united by their power to inspire and invigorate. As a brand, Pursuit weaves elements of wonder and amazement across our range of awe-inspiring experiences.

Our Vision is to be the world’s leading provider of experiential adventure travel.
Our Mission is to connect guests and staff to iconic places through unforgettable, inspiring experiences.

Responsibilities:
An Executive Sous Chef leads the supervisor of all food preparation while coordinating the work of Sous Chefs and Supervisors. Responsibilities include;

Lead and train kitchen personnel
Supervise/coordinate the preparation and cooking of foods
Estimate food consumption and complete requisition or purchase food
Select and develop recipes, standardize production recipes to ensure consistent quality
Establish presentation technique and quality standards
Plan and price menus
Ensure proper equipment operation/maintenance and ensure proper safety (HACCP) and sanitation in kitchen
Cooking no more than 70% of the time
Oversee special catering events and offer culinary instruction and/or demonstrations of culinary techniques
Assist the Executive Chef with hiring, performance management, performance reviews and recommend pay increases
Reviews and approves food requisitions, inter-kitchen transfers and production quantities
Ensures adherence to cost control procedures by reviewing labor and supply costs
Acts as Executive Chef in their absence
Complies with the Pursuit Branded policies and procedures

Qualifications:
Training in the Culinary Arts (Red Seal) or equivalent experience
Minimum 5+ years management experience in high volume food service and restaurant operations
Ability to manage in a diverse environment with focus on customer service
Experienced and proficient in the latest sanitation and HACCP standards.
Ability to control cost - food and labor
Understanding, support and development of sustainable cuisine
Experience in demonstration cooking
Experience in menu writing and development
Computer literacy, including word processing
Proven leadership experience
Organhleizational skills and ability to implement culinary program and brand development
To honour our commitment to be “Always Honest” all employees must consent to a criminal record check

Thank you for your interest in working with us, however, only those selected for an interview will be contacted.