Executive Sous Chef - Tap 25

Job Summary

Manages kitchen operations and staff on a daily basis to ensure a consistent, high quality food product. 

Areas of responsibility comprise overseeing food preparation areas including dining room, and bar/lounge. 

As a department head, directs and works with the food and beverage management team and

associates to successfully execute all kitchen operations; strives to continually improve guest and

associate satisfaction and maximize the financial performance in areas of responsibility.

          Operations/Property Management 

 

• Ensures compliance with all Food & Beverage policies, standards and procedures.
• Actively involved in training kitchen associates on the fundamentals of good cooking and

excellent plate presentations.

• Maintains purchasing, receiving and food storage standards.
• Calculates accurate theoretical and weighted food costs.
• Estimates daily production needs on a weekly basis and communicates production needs

to kitchen personnel daily.

• Maintains procedures for food & beverage portion and waste controls and follows proper

handling and right temperature of all food products.

• Researches and tests new food products; shares vision of food and concept trends

in conjunction with Company initiatives.

• Conducts briefings with the Restaurant staff for education on menu items including

ingredients, preparation methods and unique tastes.

• Understands and communicates to staff the operating and maintenance procedures

of all departmental equipment.

• Maintains and manages with the Engineering Department an effective kitchen equipment

repair and maintenance program.

• Ensures uniforms are properly inventoried and maintained.
• Reviews staffing levels to ensure that guest service, operational needs

and financial objectives are met.

• Interacts with guests/customers, community, Company representatives,

vendors and local education systems.

• Ensures all associates understand and comply with loss prevention policies

to prevent accidents and control costs.

• Effectively investigates reports and follows-up on associate accidents.
• The successful candidate will also have experience to manage in the areas

of Human Resources, Sales and Revenue Management and Financial Management. 

 

THE INDIVIDUAL

 

• 10 years Food and Beverage culinary management experience with demonstrated leadership.
• Culinary Education required
• Experience leading in independent well known, trend setting restaurants is an asset
• Experience successfully handling a diverse group of associates
• Excellent culinary skills; possesses the ability to perform all functions in the culinary operation
• Extensive knowledge of food handling and sanitation standards
• Experience in menu composition
• Experience with purchasing and maintaining kitchen equipment

 

 

 

WE OFFER

 

• A competitive salary and benefits package.
• Subsidized associate dining room.
• Free parking and/or associate shuttle service from west Edmonton location. 
• A ground floor opportunity to join a dynamic Guest Services team in an interesting

and challenging environment.

• Company discounts including worldwide hotel/resort discounts.