Executive Sous Chef
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.
WHAT WE ARE LOOKING FOR:
We are looking for an Executive Sous Chef to join our Culinary Team here at the Renaissance!
This position is a permanent full time salaried position
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 coverage. This position also includes loyalty days, free meal in staff cafeteria, and RRSP matching up to 3%. We also offer 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!
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 Executive Sous Chef will be accountable for overall success of the daily kitchen operations. The ideal candidate exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. They will work to continually improve guest and associate satisfaction while maintaining the operating budget. Supervise all kitchen areas to ensure a consistent, high quality product is produced. The Executive Sous Chef will be responsible for guiding and developing staff including direct reports.
Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Ensures hotel policies are administered fairly and consistently.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with food handling and sanitation standards.
Ensures compliance with all local, state and federal (OSHA, ASI and Health Department) regulations.
Interacts with guests to obtain feedback on product quality and service levels.
Participates in associate progressive discipline procedures.
Celebrates successes and publicly recognizes the contributions of team members.
Understands the impact of department's operation on the overall hotel financial goals and objectives and manages to achieve or exceed budgeted goals.
Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns.
Assists the Executive Chef with menu development.
Assists Executive Chef with all kitchen operations.
Strives to improve service performance.
Performs all duties of kitchen managers and associates as necessary.
Empowers associates to provide excellent customer service.
Participates in the associate performance appraisal process, providing feedback as needed.
Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
Demonstrates a positive example for guest relations.
Ensures associate recognition is taking place on all shifts.
Participates in an on-going associate recognition program.
Ensures associates maintain required food handling and sanitation certifications.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Calculates accurate theoretical and weighted food costs.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Assists Executive Chef with developing and coaching direct reports including completion of Leadership Performance Process (LPP).
Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartment).
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.
Assists in determining how food should be presented and creates decorative food displays.
CANDIDATE QUALIFICATIONS & REQUIREMENTS
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. Inter Provincial Red Seal Certification required.
If you are interested in this position, please apply through Rencareers.com
-Please note, only selected candidates will be contacted for an interview.