Regional Recreation Corporation of Wood Buffalo

  • Sous Chef

    Job Location US-AL-Fort McMurray
    Posted Date 7 days ago(2019/1/11 1:27 PM)
    # of Openings
  • Overview

    The Sous Chef supports and assists the Executive Chef by overseeing the day-to-day culinary operations, including training, supervising staff and monitoring food quality. The Sous Chef under the direction of the Executive Chef is responsible for controlling quality in work performance and product output and maintaining policies and standards as determined by the Executive Chef.  The Sous Chef assists in monitoring personnel, materials, food items and equipment.  The Sous Chef contributes in creating new menus and provides feedback to the Executive Chef.  The Sous Chef will work towards providing a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products.


    Position Type: 1 Regular Full-time Position Available

    Posted: January 11th, 2019

    Open Until Filled.


          • Supervises and participates in the production, preparation and presentation of all foods for the main kitchen as assigned by the Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards.
          • Manages the all Kitchen Operations in the absence of the Executive Chef
          • Create food menus with the guidance of the Executive Chef
          • Complete daily market lists to ensure quality food ordering while maintaining budgeted costs
          • Ensure that all food is prepared and served in compliance with hospitality, industry and health & safety standards
          • Supervises kitchen personnel with responsibility for discipline, performance reviews under Executive Chef’s supervision
          • Train, manage and schedule kitchen personnel/ supervise/coordinate all related culinary activities
          • Estimates food consumption and requisition or purchase food, conduct regular inventories, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan and price menus, ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. 
          • Ensure that staff are equipped with the tools that they need to execute the food service
          • Assure that sufficient quantities of pre-prepared items are available to meet projected demands and are stored in a manner, which increases their usefulness, as well as maintain quality
          • Assures that only the quantities of items scheduled for use are requisitioned from the storeroom
          • Interact closely with the Meetings and Events department to assist in function menu co-ordination and meet with clients as required
          • Reviewing Banquet Event Orders and other requests in order to create production list and assignments
          • Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback
          • Plans, coordinates and monitors concession food requirements on an ongoing basis
          • Oversee all duties related to receiving, stocking, invoicing, inventory and cost control
          • Relieves the restaurant and outlet Chef de Parties as required
          • Assist Executive Chef planning all lounge, banquet and concession menus
          • Assigning Executive Chef with pricing according to cost recovery and profit margins
          • All other duties as assigned by the Director of Hospitality and Executive Chef.



    • Bachelor’s Degree or related Culinary Degree with minimum 2 or more years of progressive industry and culinary management experience in a large scale Culinary operation
    • Red Seal Culinary Certificate an asset
    • Previous high-volume experience from a Casino, Convention Center, Stadium or Arena preferred
    • Customer Service Training
    • Food Safety Certification
    • WHMIS Certification
    • First Aid/AED/CPR Certification


    Essential Skills and Experience:

    • Ability to work well under pressure in a fast paced environment
    • Ability to work cohesively as part of a team with strong interpersonal skills
    • Ability to focus attention on guest needs, remaining calm and courteous at all times
    • Strong organizational and time management skills.
    • Financial management skills such as basic accounting and budget calculations for food and labor costing
    • Have knowledge of GFS and Sysco ordering programs
    • Have knowledge of payroll systems
    • A great repertoire in both classical and modern international dishes, as well as a flair for creating new and innovative menus.
    • An excellent communicator able to lead, motivate and further develop the team.
    • Ambitious to achieve even higher levels of performance and customer expectations.
    • Knowledge of food service professional operations, standards, and practices, raw materials, quality control, costs, and other techniques for maximizing food production and quality.



    • The hours of work for this position are event-based hours that include evenings, weekends and holidays. This position requires standing for extended periods of time and frequent movement throughout the facility
    • This position involves working in both a climate controlled office environment and in a kitchen / food service environment that is subject to changing temperatures
    • This position may require travel between our various facilities within the Wood Buffalo Region. Access to reliable transportation is necessary



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