ABOUT THE POSITION

The Sous Chef contributes to all back of house operations and is responsible for assisting in several functions including, but not limited to: food preparation, inventory control, and employee training. Must have a constant presence in the restaurant and ensure the company image is always positively supported through remarkable client experiences with consistently high levels of service.
WHO WE ARE

Major Tom is a chef-driven bar on the 40th floor of Stephen Avenue Place (formally Scotia Centre), located in the epicenter of Calgary's downtown core. Major Tom is a place for all Calgarians to enjoy an elevated dining experience with a food menu that is vibrant and creative and a cocktail menu that is perfectly made with iconic classics and playful originals.

WHAT YOU'LL GET

• • Competitive annual salary
  • Gratuities
  • Paid leave for sick and bereavement
  • Comprehensive company subsidized Health Benefits package after 90 days
  • 2 weeks' vacation
  • Cell Phone Allowance
  • Duty meals
  • Professional development financial support
  • 25% Company-wide food & beverage discount & access to frequent local business discounts/specials

WHAT YOU'LL DO

• • Oversee all aspects of food production, including involvement in menu planning and costing.
  • Administration of kitchen in assistance to the Head Chef, including purchasing and work schedules.
  • Ensure consistent food preparation, production, and the highest calibre of food presentation, taking advantage of all opportunities to improve upon both.
  • Maintain and ensure all departmental and the restaurant's policies and procedures are adhered to; ensuring department operates in compliance of all relevant laws.
  • Supervise all kitchen staff; allocating tasks so that they will be done efficiently and ensuring all workers are aware of their responsibilities.
  • Ensure proper foreseeability within all stations to confirm product is managed properly in order to execute prep procedures and service in a cost and time effective manner.
  • Supervise and assist with food production to ensure all quality standards are maintained in all food and beverage areas.
  • Ensure the highest level of hygiene and food safety is adhered to by all personnel in the preparation and handling of food items.
  • Ensure all kitchen items ordered from suppliers are correct and checked for quality as per restaurant's standards
  • Place orders with suppliers – ensure cost control of all food and beverage items.
  • Ensure all inventory of food and equipment is accounted for and secured upon closing of kitchen.
  • Provide coaching, mentorship and leadership to all cooks within the kitchen assisting with work, training and development, including overview and updates on policies and procedures.
  • Provide assistance on line daily.
  • Create work schedules for all kitchen staff and assign work and duties accordingly.
  • Conduct pre-shift meetings with front stage and back stage – communicating upcoming functions for whole day, products that are out/short, daily features and soup testing.
  • Maintain composure and professionalism at all times, ensuring kitchen personnel are supported and prepared for peak hours.
  • Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
  • Execute ad-hoc duties as required.

WHAT YOU HAVE

• • Previous experience with demonstrated success in a comparable role for an establishment of similar guest capacity, staff number, and affected by seasonality (1+ years required).
  • Advanced knowledge of hospitality best practices and guest service.
  • Strong English communication skills with ability to establish and develop relationships with employees, partners, vendors, and customers.
  • Demonstrated ability to consistently meet or exceed sales objectives and substantial knowledge and experience with executing a culinary program.
  • Practiced leadership skills in a hospitality environment and demonstrated ability to manage and train a team while positively influencing employee behavior and development.
  • Ability to maintain professionalism, control, and composure in difficult and stressful situations.
  • Demonstrated ability to organize efficient work schedules, delegate tasks and work effectively under pressure to achieve objectives.
  • Working knowledge of applicable employment related legislation.
  • Experience handling employee issues/concerns and executing performance management procedures including performance reviews, disciplinary actions, and terminations.
  • Valid Food Safe Certification.
  • The ability to stand for extended periods of time and lift 50lbs.
  • Experience using Microsoft Office Suite.
  • High professional ethics
  • Are over 18 years of age as alcohol service and open scheduling availability is a requirement.