Catering & Banquets Sous Chef
Reports to: Executive Chef & Head Chef
Summary:The Sous Chef takes a ‘hands' on approach while managing and working with all kitchen related operations. The Sous Chef supervises the staff of the entire kitchen and participates in the training and development of staff. He/she manages Parlato's Catering under the input and advice of the Head Chef in compliance with all health and safety regulations by ensuring adherence to sanitary and safe food handling guidelines at all times.
Core Competencies:

• Customer Focus.
• Communication.
• Energy and Stress.
• Teamwork.
• Quality Orientation.
• Time Management.
• Adaptability / Flexibility.
• Creative and Innovative Thinking.
• Decision Making and Judgement.
• Planning and Organising.
• Problem Solving.
• Result Focus.
• Accountability and Dependability.
• Ethics and Integrity.
• Leadership.
• Coaching and Mentoring.
• Staff Management.
• Enforcing Laws, Rules and Regulations.
• Mathematical Reasoning.

Job Duties:

• First important role for work in this company is to learn the menus, ingredients and regional product information.
• Ensure consistent food preparation and the highest calibre of food presentation, taking advantage of all opportunities to improve upon both, and ensuring communication to the Head Chef.
• Ensure cleanliness and hygiene is maintained in the various kitchen areas including refrigerators and storerooms and that food products are rotated to ensure high standards of freshness. Ensure refrigerators and storerooms are organised and maintained in the various kitchen areas on a daily basis and that all food products are stored in accordance with provincial regulations.
• Supervise and participate in the production and presentation of all food products to maintain the best quality food style possible.
• Ensure expediting is 100% accurate & food presentation, packaging are always impeccable & second standards.
• Aids in the transportation of all food products, to be sure it is arranged and presented up to the standards set by the Head Chef.
• Aid the Executive Chef in ordering and inventory of food products for the preparation and operation of an efficiently run kitchen.
• Conduct yourself as the Executive Chef would in his/her absence, in accordance with his/her values and positive motivation tools.
• Assist and coach in the organisation of other staff to reduce the workload or meet the deadlines of the department.
• Ensure food is stored in appropriate containers, labelled, and rotated to ensure high standards of freshness, minimising waste and maximising quality.
• Aid the Executive Chef in creating, implementing, and maintaining department objectives and to ensure they are met and exceeded.
• Ensure that the morale of the kitchen staff is maintained by practising positive strategies to motivate staff, encouraging self-esteem and efficiency.
• Help to raise the standards within the department and bring new concepts forth.
• Strives to advance his/her knowledge, skills and abilities and consistently share these with others.
• Strive to uphold a safe working environment and be Health and Safety conscious and actively involved in maintaining and improving a safe work environment. Ensure maintenance requests, incident reports and incident investigations are submitted and followed up with.
• Purchase food and related culinary equipment and supplies, maintaining adequate pars, ensuring to both eliminate outages or shorts and participate in any opportunities to minimise inventory levels, minimising capital while ensuring guest's expectations are exceeded (when Head chef is not around ).
• Maintain the highest departmental standards as determined by the Executive Chef.
• Promote professional work habits, encourage staff to act with integrity and recognize this trait in others and reward them appropriately.
• Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food throughout the tasting and any events or functions.
• Adhere to all Parlato's Hospitality Group Inc.'s policies, Rules and Regulations.
• Ensure that scheduled employees have reported to work; document any late or absent employees and use corrective action as deemed necessary.
• Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the Parlato's standards and delegate these tasks.
• Conduct pre-shift meetings with the Executive Chef and review all information pertinent to the day's business.
• Expedite on floor or in the kitchen as business demands.
• Ensure that the highest level of cleanliness is maintained at all times, especially during food production. This includes any food spills that are cleaned immediately, all equipment is cleaned on a daily basis, there is no build up of grease or other stains on all equipment.
• Ensure that food deliveries have been delivered and stored according to the standards set by the Head Chef and provincial health regulations.
• Communicate to the Head Chef for tasks encompassing banquets and events.
• Carry out other related duties which may be assigned from time to time.

Requirements:

• Minimum of 30 years of age.
• Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.
• Ability to provide legible communication.
• Ability to compute basic mathematical calculations.
• Minimum of 3 years of experience in a Supervisory position or higher.
• Minimum of 5 years combined experience in the trade of cooking.
• Thorough background in large banquets, fine dining, and line cooking.
• Food management experience with demonstrated leadership.
• Extensive knowledge of food handling and sanitation standards.
• Understanding of the purchasing and maintenance of kitchen equipment.
• Understanding of Banquet and Catering operational procedures.
• Effective decision-making skills.
• Basic financial management skills, e.g., ability to understand and manage operating budgets, forecasting and scheduling.
• Ability to acquire and maintain relationships e.g., associates, customers, vendors.
• Knowledge of most hotel operations as they affect the kitchen and related areas.
• Ability to effectively manage labour productivity.
• Strongly demonstrated creativity in all areas relating to food.
• Excellent communication and interpersonal skills.
• Self-motivated, with a positive attitude and a consistent display of professionalism.
• Basic computer skills with MS Office applications.
• Innovative, detail-oriented, and quality-conscious.
• Displays the ability to recognize, influence, and follow food-service trends in preparation and presentation.
• Ability to exert physical effort in transporting equipment and wares.
• Ability to endure abundant physical movements in carrying out job duties.
• Ability to take constructive feedback and leadership.
• High School Diploma or equivalent required.
• Culinary Education Trade Papers, Red Seal or Equivalent required.
• Certifications as required to comply with provincial regulations.
• Food Safe Certification.

Working Conditions:

• Ability to attend and conduct presentations.
• Ability to lift 50lb required.
• Manual dexterity is required to use desktop computers and peripherals.