SOUS CHEF – JOB DESCRIPTION

Job Titles: Sous Chef
Job Category: Community Support
Reporting To: Head Chef/ Executive Chef or designate

About Us
At West Coast Seniors Housing Management we see our communities as a family and we are equally committed to our residents and our staff. We provide an engaging work environment and treat each other with respect and dignity. We invest in the growth and development of our teams to actively participate in the creation of memories and moments that matter to our residents.

About the Role
Reporting to the Executive Chef and/ or designate, the Sous Chef is responsible for supporting  the Executive Chef in all aspects of daily operations of the Food Services Department, including managing and providing leadership for specific, assigned site-based functions. They are responsible for the daily preparation of all nourishing, and visually appealing meals for residents,  guests and staff. This role ensures that the changing dietary needs of the person served throughout the community are met and safe food handling methods are followed.

Responsibilities:
Include but not limited to:

• Engage and mobilize your team to achieve the purpose, goals, objective and key results of the organization.
• Be an engaged collaborative team player, developing and maintaining professional relationships that support and strengthen the organizational culture and purpose.
• Model the values and leadership behaviours of organization and inspire others to do the same.  
• On the absence of the Executive Chef maintains an organizational structure for  designated area that maximizes the quality and quantity of work provided by kitchen and dining room staff, performing duties such as providing consultation and  supervision to designated staff, establishing clear definitions of responsibility for  each employee, reviewing workload assignments, and adjusting schedules  according to workload to ensure levels meet operational requirements. Conducts employee performance reviews and completes appraisals. Establishes priorities  and provides guidance and technical advice by facilitating resolutions to work  problems and by monitoring work activities to ensure that service standards are  maintained.
• Attends management team meetings, participating in the overall strategic planning  process.
• Maintains food and supply inventory through the review of stock on hand, future  needs, and completion and forwarding of purchasing orders to suppliers. Receives  and verifies supplies and investigates and resolves any discrepancies.
• Administers staff contract ensuring that functions such as scheduling, overtime and  casual work is completed in accordance with facility and contract requirements.  Authorizes overtime, leaves of absences and vacation requests.
• Investigates work and staff issues and where necessary initiates disciplinary action  up to and including termination.
• Identifies education needs for employees; developing, implementing and evaluating  on a regular and ongoing basis, orientation, training and education programs for  assigned staff.
• Recruits and hires staff through methods such as identifying vacancies,  interviewing internal and external applicants, making hiring decisions and  processing required documentation.
• Establishes and implements policies and procedures in accordance with regulatory  requirements and interprets these for staff, residents, and other departments.
• As a member of the management team, develops and implements a strategic plan  for the provision of food services to be used in the event of a disaster.
• Responsible for supervising and keeping the kitchen clean and organized.
• Performs other related duties as required.

Qualifications & Skills:

• Minimum 3 years’ experience in quality food preparation and the operation and care  of kitchen equipment. 
• Minimum 1 years in a similar supervisory position. 
• Trade Qualification papers, culinary arts certification, Inter-provincial (Red Seal)
• Food Safe Certificate 
• Serving it Right Certificate 
• Knowledgeable of all standards and regulations that govern the handling, delivery,  storage and preparation of food. 
• Ability to prepare and administer department budgets within company guidelines.
• Strong written and oral communication skills, responsiveness to the needs of the  organization and residents supported by an acute awareness of the impact of actions  on others.
• Excellent problem solving skills with global perspective when developing.
• Demonstrates creativity, attention to detail and organizational skills with ability to delegate. 
• Ability to push, pull, stoop, crouch, lift and carry up to 50 lbs. Must be able to work  with cleaners, detergents and other cleaning equipment.
• Demonstrates collaborative and team working skills.
• Ability to work independently and follow instructions with minimal supervision.
• Ability to read, write, and speak English proficiently and understand verbal and written instructions.

West Coast Seniors Housing Management is an equal opportunity employer.