Junior Sous Chef- Banquets- The Westin Nova Scotian
New Castle Hotels & Resorts
- Halifax, NS
- Permanent
- Full-time
- Be a Mentor -- work with the cooks, trainees and support staff to deliver the Executive Chef's vision. Help train and develop them to make great food for all outlets, including your hotel's banquet area. Be a key part of an atmosphere that fosters teamwork and engages staff, while ensuring all are working safely.
- Be a Sponge -- learning and then utilizing new culinary techniques, skills and recipes; what is takes to manage people; and the various financial responsibilities of the kitchen -- scheduling, budgeting, ordering, etc. Oversee the safe production, preparation and presentation of food that will ensure a great guest experience.
- Be a Safety & Security Agent -- follow your hotel's established safety and security policies & procedures and ensure your team does the same including all sanitation and safe food handling procedures.
- At least 3 years of progressive experience food & beverage in a hotel or related field
- Valid ServSafe & Food Handling Certificate
- College course work in related field preferred
- High school diploma or equivalent preferred
- Must be available to work a variety of shifts including evenings, weekends, and holidays
- Approach all encounters with guests and employees in a friendly, service oriented manner
- Maintain regular attendance in compliance with New Castle standards, as required by scheduling which will vary according to the needs of the hotel
- Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working
- Comply at all times with New Castle standards and regulations to encourage safe and efficient hotel operations
- Supervise all phases of the kitchen: hot food from the main kitchen and bakery, cold food from the pantry and pastry products
- Make cooks aware of daily forecasts and customer counts so they can be adequately prepared to serve good hot and cold food on time
- Communicate with Sous Chef's, Executive Chef and Executive Sous Chef so that any problems or topics can be discussed before they result in a dissatisfied customer
- Responsible for the positioning of the cooks at their respective stations at designed times in keeping with their expertise in that area
- Coordinate with production cooks all levels of production
- Continually assess food portion size, visual appeal, taste, and temperature as compared to the menu items ordered
- Periodically check with staff cook so that fellow employees are assured of food that is fresh, hot, and of good quality
- Check all stations at the end of every shift for proper food storage and sanitation
- Check staffing and adjust according to needs
- Train and retrain kitchen staff when necessary
- Observe company policies and procedures throughout the kitchen
- Enforce “clean as you go” policy at all times and have all cooks work together with utility attendants to maintain a clean and sanitary environment
- Evaluate employee performance and recommend personnel actions such as promotions, transfers, and dismissals
- Prepare reports on activity, personnel, and information such as occupancy, hours worked, facility usage, work performed, and departmental expenses
- Check appearance of all employees to ensure compliance with New Castle Standards of Appearance
- Ensure compliance with all local liquor laws, and health & sanitation regulations
- Ensure departmental compliance with S.O.P.s
- Must be able to perform all Kitchen Line Cooks/ Prep / Utility positions
- Be up to date on all guest services, promotions and events in the Hotel
- Keep immediate supervisors fully informed of all challenges or matters requiring his/her attention