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West Park Crossing Retirement Community of Moose Jaw, a stunning new 79 suite Personal Care and Memory Care community currently under construction is seeking dependable and experienced individuals for the Sous Chef position. Responsibilities include but are not limited to: adhering to all food-related food safety preparation and sanitation standards; preparing meals that are nutritious, appetizing, and attractive, assisting Executive Chef with ordering food/kitchen supplies; assuring personnel are available for meal planned; completion of required temperature logs etc. adhering to cleaning/sanitation standards, addressing food related concerns promptly when Executive Chef is not present, and assisting in performing administrative duties including menu planning, ordering, receiving, invoice processing, inventory, end-of-the-month reports and staffing.
Qualifications:
. Must be at least 21 years of age.
Have Culinary Arts diploma or equivalent experience.
Have two years of experience in institutional or full service restaurant cooking.
Demonstrate ability to communicate effectively in English, both verbally and in writing.
Meet provincial health related requirements.
Maintain any other certifications as required by provincial regulations.
Maintain food handlers permit as required by provincial regulations.
Essential Skills
- Oral communication
- Working with others
- Problem solving
- Decision making
- Critical thinking
- Job task planning and organizing
- Computer use
- Reading text
- Document use
Credentials (certificates, licences, memberships, courses, etc.)
- Workplace Hazardous Materials Information System (WHMIS) Certificate
- Safe Food Handling certificate
- Emergency First Aid and Cardiopulmonary resuscitation (CPR)
Specific Skills
- Supervise cooks and kitchen staff
- Prepare and cook meals and specialty foods including dishes for customers with food allergies or intolerances
- Plan and direct food preparation and cooking activities
- Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques
- Ensure quality of food and portion control
Work Setting
- Other health care institution
Chef Category
- Sous-chef
Ability to Supervise
- 5-10 people
Work Conditions and Physical Capabilities
- Fast-paced environment
- Work under pressure
- Attention to detail
- Combination of sitting, standing, walking
- Standing for extended periods
Security and Safety
- Bondable
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