VIAD

  • Banff Gondola, Senior Sous Chef

    Job Locations CA-AB-Banff
    Job Post Information* : Posted Date 1 week ago(1 week ago)
    Job ID # (iCIMS)
    2018-11291
    # of Openings
    1
    Job Posting Categories
    Operations
  • Overview

    Create mountains of memories! Living and working in the Canadian Rockies is an excellent opportunity to bring out the inner-adventurer in you. We are offering opportunities to learn and grow, foster new friendships and experience authentic mountain living.

     

    Brewster Travel Canada has been providing amazing natural experiences to guests of the Canadian Rocky Mountains since 1892.  Starting with two young Brewster brothers providing guided excursions in the Rocky Mountain national parks, we are now a leading travel and tourism provider in Canada. We own and operate five of the biggest attractions in the Rocky Mountains; the Banff Gondola, Banff Lake CruiseMaligne Lake Cruise, Glacier Adventure and the all new Glacier Skywalk. We are passionate, local travel experts who help all our guests get the very most out of their Canadian travel holiday. 

    Responsibilities

    A Senior Sous Chef leads the supervisor of all food preparation while coordinating the work of Sous Chefs and Supervisors. Responsibilities include;

    • Lead and train kitchen personnel
    • Supervise/coordinate the preparation and cooking of foods
    • Estimate food consumption and complete requisition or purchase food
    • 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 (HACCP) and sanitation in kitchen
    • Cooking no more than 70% of the time
    • Oversee special catering events and offer culinary instruction and/or demonstrations of culinary techniques
    • Assist the Executive Chef with hiring, performance management, performance reviews and recommend pay increases
    • Reviews and approves food requisitions, inter-kitchen transfers and production quantities
    • Ensures adherence to cost control procedures by reviewing labor and supply costs
    • Acts as Executive Chef in his/her absence
    • Complies with the Pursuit Branded policies and procedures

    Qualifications

    • Training in the Culinary Arts (Red Seal) or equivalent experience
    • Minimum 5+ years management experience in high volume food service and restaurant operations
    • Ability to manage in a diverse environment with focus on customer service
    • Experienced and proficient in the latest sanitation and HACCP standards.
    • Ability to control cost - food and labor
    • Understanding, support and development of sustainable cuisine
    • Experience in demonstration cooking
    • Experience in menu writing and development
    • Computer literacy, including word processing 
    • Proven leadership experience
    • Organizational skills and ability to implement culinary program and brand development

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