Sous Chef

Position: Sous Chef

Reports To: Management team

Job Summary:

The Sous Chef plays a critical role in leading and motivating the culinary team to provide an unforgettable dining experience in catering at the Inn and in the restaurants. The Sous Chef will help execute menus that reflect the Inn's culinary standards while maintaining operational excellence. This role will include a variety of responsibilities and overseeing multiple kitchens at times, which includes 2 West, Catering, and The Fluttering Duck.

Hours of Work:
This is a full-time position with a variety of hours, including evenings, weekends, and holidays, as required by business needs.

Essential Duties & Responsibilities:

· Culinary Execution & Menu Involvement:

• Ensure full knowledge of all recipes and demonstrate consistency in execution of dishes, presentation and taste to meet the Inn's standards and guest expectations.
• Collaborate with the Food & Beverage team to craft menus that complement beverage offerings and maximize revenue opportunities.
• Assist in adjusting dishes for guests based on allergens and dietary restrictions.
• Demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.

· Operational Leadership:

• Lead the culinary team to ensure seamless daily operations, from food preparation to plate execution.
• Support in holding culinary team to all kitchen policies and procedures, focusing on cleanliness, safety, and compliance with all health regulations.
• Execute systems to ensure the highest standards of quality, consistency, and efficiency in food production.
• Operates as culinary leader when executive chef is not at the hotel

· Team Development & Culture:

• Help in the recruitment, training, and mentoring of a passionate culinary team, fostering a culture of creativity, collaboration, and continuous improvement.
• Provide ongoing feedback and performance evaluations to inspire excellence and encourage growth within the team.
• Lead pre-shift meetings and maintain clear communication with front-of-house teams to ensure alignment on guest experience goals.
• Function as a working chef leading the team through example

· Guest Experience:

• Be present in dining spaces during service times to engage with guests and gather feedback and relay any relevant information directly to the management team.
• Partner with the Director of Food & Beverage and Catering to ensure the dining experience is harmonized across outlets, aligning with the Inn's hospitality philosophy.

· Financial & Operational Oversight:

• Drive departmental financial performance through effective labor, waste, and cost management.
• Monitor inventory and deliveries of product and supplies. Track product production, consumption and waste.

Food Safety

• Store food in designated areas following all corporate and provincial food safety and sanitation procedures.
• Ensure proper food handling, presentation, portion control and maintenance of appropriate serving temperatures.
• Maintain sanitation of equipment, supplies and utensils. Clean workstation thoroughly before leaving area. Keep display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements.
• Servesafe or other food handler's certification

Qualifications:

· 4 years of related culinary supervisory experience in a fast-paced production-oriented environment

· Post-secondary education in culinary or related studies preferred, although industry experience may be an alternative qualification

· Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.

· Hard-working team player with ability to prioritize effectively.

· Excellent communication skills (written and verbal).

· Ability to work cohesively as part of the culinary team and larger food & beverage division.

· Proven leadership skills with a focus on teamwork, communication, and building strong stakeholder relationships.

· Service-oriented mindset, with a passion for creating memorable guest experiences.

Physical Aspects of Position (include but are not limited to):

· Constant standing and walking throughout shifts.

· Occasional lifting of items up to 50 lbs or more.

· Seated use of a computer, keyboard, and mouse.

· Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Job Type: Full-time

Work Location: In person