Nominated for 2013 Steel Design Awards of Excellence, Renaissance Edmonton Airport Hotel offers you far more than the typical airport hotel experience. Whether you're laying over or in need of a lie-down, luxurious touches like in-room Keureg® coffee machines and state-of-the-art fitness center make you feel right at home. While soundproofed modular solidwall construction and tripleglazed, argon-filled glass, ensures there's always time for quiet moments.
The Renaissance Edmonton Airport Hotel is looking for an imaginative individual who can add their creative flair to the culinary department. Reporting to the Executive Chef, the Junior Sous will assist in all areas of the culinary department including outlets, banquets, and in room dining. This is an exceptional opportunity to join a four diamond culinary team and a great place to grow and expand your knowledge.
WHY WORK FOR US?
We have a great benefit plan that includes extensive medical and dental as well as life insurance. This plan is 80% covered by the hotel for all single coverage. In addition, we offer RRSP matching, free parking or 747 bus pass, a great loyalty program, rewards and recognition program offering thousands of prizes, food and beverage discounts, event referral program, associate referral program, educational assistance, extensive employer paid training, and, we have a world renowned travel program which can have you staying in hotels across the world for as little as $29 a night!
JOB SPECIFIC TASKS
·Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
·Sets a positive example for guest relations.
·Ensures associates understand expectations and parameters.
·Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
·Maintains purchasing, receiving and food storage standards.
·Ensures compliance with food handling and sanitation standards.
·Performs all duties of kitchen managers and associates as necessary.
·Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
·Ensures hotel policies are administered fairly and consistently.
·Assists Executive Chef with all kitchen operations.
·Recognizes superior quality products, presentations and flavor.
·Empowers associates to provide excellent customer service.
·Strives to improve service performance.
·Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations.
·Follows proper handling and right temperature of all food products.
·Communicates performance expectations in accordance with job descriptions for each position.
·Participates in the associate performance appraisal process, providing feedback as needed.
·Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns.
·Brings issues to the attention of the department manager and Human Resources as necessary.
·Recognizes success performance and produces desired results.
·Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance.
·Trains associates in safety procedures.
·Operates and maintains all department equipment and reports malfunctions.
·Interacts with guests to obtain feedback on product quality and service levels.
·Handles guest problems and complaints.
·Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartmental).
·Leads shifts while personally preparing food items and executing requests based on required specifications.
·Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
·Supervises and coordinates activities of cooks and workers engaged in food preparation.
·Checks the quality of raw and cooked food products to ensure that standards are met.
Education and Experience
· High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
· 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
· Red Seal Certification Required