Job Order Detail

Description

Expand your career to the boreal forest and create unforgettable dining experiences as a Sous Chef at Elk Ridge Resort.
Elk Ridge Resort is looking for a Full time, year-round Sous Chef to assist in overseeing Culinary Operations for all the outlets: Fredrich, The Wyld, Banquet Operations and the Pavilion Concession (seasonal).

Reporting to the Executive Chef, the Sous Chef is responsible for assisting with all day-to-day operations of the kitchen and culinary team. The successful candidate will be hands on and help promote a culture where all team members are given the opportunity to provide Elk Ridge guests with the very best culinary experiences.

Responsibilities:
    Cook and directly supervise cooking meals maintaining a positive and professional approach as well as ensuring compliance with all Food & Beverage Polices, standards and procedures
    Help schedule and co-ordinate the kitchen Team Members, maintaining productivity level of employees
    Assist with purchasing and receiving
    Ensure compliance with food handling and sanitation standards
    Work with the Executive Chef to create regular menus as well as special menus (ie. Groups and events) in compliance with trends, margins, and Elk Ridge Resort standards.
    Work cross-functionally with the Food & Beverage and Event Teams to assure that culinary the culinary consistently exceeds Guest expectations
    Maintain a clean work environment
    Project enthusiastic, optimistic, helpful attitude.

THE SKILLS AND EXPERIENCE YOU HAVE:
    Red Seal certification as asset
    Must have a demonstrated passion for food
    At least two years experience in the culinary field
    Must have excellent interpersonal, communication and leadership skills.
    Must be energetic, enthusiastic, and self-motivated.
    Excellent organizational, follow-through, and workload planning skills.