Sous Chef

• Competitive wages and Health and Wellness benefit plan.
• Paid on-the-job training with additional learning opportunities.
• Growth and development opportunities, both personal and professional.
• Personal days: 5 per year after 90 days of continuous full-time employment.
• Pomeroy Stay Travel Program.

• Maintains a friendly, attentive, and professional demeanor during all guest encounters and responds appropriately to guest requests and complaints.
• Understands that effective and cohesive communication between departments is vital to the hotel’s operation.
• Oversees day-to-day kitchen operations, ensuring that food preparation, cooking, and plating are carried out efficiently and in accordance with established recipes and standards.
• Ensure consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards.
• Enforces strict adherence to health and safety regulations, sanitation guidelines, and food handling procedures. Conducts regular inspections to maintain a clean and safe environment.
• Follow kitchen policies, procedures and service standards and gives direction to the culinary team.
• Maintains full knowledge of all menu items, daily features and promotions. Is able to manage quality standards for creation to table service.
• Ensures the proper labelling of food and its rotation to ensure that the product remains fresh and compliant with our set standards. Checks and maintains equipment to maintain proper temperatures for fridges, coolers, fryers, and freezers.
• Supervises the activities of the culinary team and provides coaching and feedback as needed. This includes training staff in preparation, cooking and handling of food.
• Has the technical job skills required to maintain organizational and professional standards in their area of work. Their work and the work of their team is of sufficient quality to consistently make a great first impression.
• Provides leadership and support to the culinary team, including training, mentoring, and coaching.
• Can recognize strengths in their peers and share their technical knowledge in the pursuit of improving their team’s work skills; freely shares their work experience in team meetings to improve workplace processes and service standards.
• Does not accept mediocrity in the delivery of service on their shift. Able to evaluate the status quo and is able to recommend improvements for the performance department. Does not let operational roadblocks hamper their ability to deliver quality; finds creative solutions.
• Their department is perceived as a centre of excellence, and they are called upon to share their technical knowledge and best practices with their peers throughout the business.

• Two years of culinary experience and strong supervisory skills capable of motivating, leading and developing associates
• 1 to 2 years previous leadership experience in the culinary field required
• Previous tenure as Sous Chef in hotel property is considered an asset
• Proficient with Excel
• Experience using costing/inventory software.
• Journeyman's papers or international equivalent required
• Valid Foodsafe certification or advanced (Level 2) Food Safety certification is preferred
• Diploma Certification in Culinary discipline an asset

Pomeroy Lodging