Sous Chef Full Time

• The Sous Chef is responsible for assisting the Executive Chef in overseeing the day-to-day foodservice operation, including all production and service. The Sous Chef may be responsible for overseeing the operation in the absence of the Executive Chef.
• Must demonstrate the ability to apply common sense and understanding to a variety of situations. Must demonstrate a willingness and capacity to follow safe and healthful work practices.
• Observes safety and security procedures; reports all potentially unsafe conditions.
• The Sous Chef must communicate effectively with the Executive Chef and General Manager (GM) regarding all station requirements.
• We encourage all associates to accept leadership responsibilities at all times. You have the power to make a difference to all guests. Our primary objective is to make sure our guests have a great experience with us at Compass Group Canada by providing exceptional service and quality. Please follow all of the 7 Essentials of Customer Service Excellence as directed by CGC and your Management team in addition to bringing the required skills of the position.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.

Please note: other duties may be assigned as required.

All Stations must be operated according to Standard Operating Procedures, with recipes provided in the MenuWorks platform.

All recipes must be sourced from MenuWorks to ensure proper costing and ingredient sourcing has been completed, with nutritional and allergen information available.

• Acts as Manager for all hourly associates, hourly and salaried supervisors, and ensures the station operating team delivers flawless service at each meal with all required menu items prepared as required. Coordinates service requirements based on station needs and communicates shortages and needs to the Executive Chef. Ensures that any substitutions or shorts are communicated to the service team, GM and Executive Chef. Ensures station SOPs are followed for each meal service, overseeing execution to ensure HSQA practices are followed. Assists the Executive Chef or Chef de Cuisine to ensure compliance with all sanitation, SmartServe, safety, production and merchandising requirements are completed. Maintains adequate records and logs, including but not limited to: production and consumption logs, waste logs, temperature logs and receiving logs. Communicates station expectations with CDP and cooks as required. Ensures the submission of required monthly safety audits and compliance inspections, at the request of the Executive Chef. Assists the Executive Chef with forecasting and compliance, including Origami, MenuWorks, PeopleHub, CIMS, Orbit and WORrior. Ensures food produced meets strict quality standards. Answers any guest questions and responds to guest feedback during meal service. Follows up on guest complaints and works with GM/FSD to resolve matters effectively and promptly. Remains available and present during meal periods to address concerns immediately. Accepts orders and verifies all goods have been received in adequate condition, before signing the invoice, and ensures orders are put away promptly after being received in the absence of the receiver. Ensures that the all client & company policies are followed at all times. Collaborates with the Production Supervisor, Catering Supervisor and Executive Chef on all menu refreshes, and provides feedback. Coordinates any required equipment repairs and additional labour within given budget; ensures approval is obtained for all repairs prior to placing service call. Adheres and enforce all food safety policies; tracks and records compliance of food safety training for all associates. Assists with hiring and onboarding of staff, as per applicable collective agreements, to ensure adequate staffing levels at all times. Checks completion of weekly schedule and posts as required by the applicable collective agreement. Compiles and submits inventory weekly to the FSD/GM. Follow waste reduction techniques, including checking clear waste bins for excess or unusual waste after each meal. Ensures the cleaning and organizing of the station, including fridges, freezers, serving carts, walk-in fridge, prep table(s) and storage room(s) is completed daily. Verify all team members are wearing proper uniform at all times, including name tag and non-slip shoes. Complete operational reports and provide to the Executive Chef/FSD/GM daily.